Le Creuset Bucatini All'Amatriciana Recipe

Bucatini all'Amatriciana is a classic Italian pasta dish originating from the town of Amatrice in the Lazio region.

Recipe Information

  • Preparation: 20 Minutes
  • Cooking: 1 Hour
  • Serves: 6


  • 30ml olive oil
  • 115g guanciale, thinly sliced (or smoked pork rashers)
  • 1 tsp chilli flakes
  • ½ tsp ground black pepper
  • 4 shallots, finely chopped
  • 3 cloves garlic, finely chopped
  • 4 x 400g cans of cherry tomatoes
  • 350g dried bucatini pasta
  • Salt, to taste
  • Grated Pecorino cheese, to serve
Le Creuset Bucatini All


  1. Heat olive oil in a Le Creuset 28cm Signature Frying Pan over medium heat. Sauté guanciale or smoked pork rashers until crispy (about 4 minutes).
  2. Add chilli flakes and black pepper, then stir. 
  3. Sauté shallots until soft, then add garlic and cook until fragrant.
  4. Pour in canned tomatoes with half a can of water. Reduce heat, and cook for 30 minutes until the sauce thickens. Let it rest for 20 minutes for enhanced flavour. Meanwhile, cook the pasta, drain, and drizzle with olive oil.
  5. Toss pasta with the sauce, grate Pecorino cheese on top, and add pasta water if needed. Serve immediately, optionally with fresh basil. For optimal taste, allow the sauce to rest overnight.

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