Bucatini All’amatriciana with Tomatoes and Pancetta

  • Preparation 15 MIN
    Cooking 35 MIN
  • Servings 4
This classic recipe for pasta sauce from the Italian region of Amatrice is traditionally made with tomatoes, pecorino and guanciale and tossed with bucatini noodles.



  1. In a pot over medium-high heat, soften the garlic in the oil without letting it brown. Add the tomatoes and simmer for 20 minutes or until they begin to burst. With a potato masher, crush the tomatoes until smooth. Cook for 5 more minutes. Set aside.
  2. Meanwhile, in a large skillet over medium-high heat, brown the pancetta for 5 minutes. Season with pepper. Drain on a plate lined with paper towel.
  3. In a pot of salted boiling water, cook the pasta until very al dente. Reserve 1 cup (250 ml) of the cooking water. Drain the pasta. Add the pasta and reserved cooking water to the tomato sauce. Cook for 5 minutes over medium heat, stirring to coat the pasta in the sauce. Add the cheese and stir until melted. Top with the pancetta.


Guanciale is a cured (not smoked) meat product made from pork jowl or cheek.

To help you with this recipe

Potato Masher

This stainless steel potato masher can be used directly into your non-stick cooking pots without scratching thanks to its silicone rim. Ultra-resistant, it can withstand temperatures up to 230 °C/446 °F.

26.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.