Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Servings: 6

I love classic Italian dishes like this Bucatini Amatriciana. It is an amazing one-pot meal that comes together in a snap. Made with dried bucatini pasta, cherry tomatoes, guanciale (or pancetta), rosemary, Pecorino cheese, and a good deal of black pepper, this delicious Italian dish guarantees to give you the best pasta experience right at the comfort of your home!

I travel for food. Whenever I go to places the first thing I look for is food. And when I come back home, I am sure to recreate the best dishes. I quickly fell in love with this classic Italian dish, Bucatini Amatriciana. I was intimidated by it at first, but I soon realized that it is super easy to throw together. Every bite of this Bucatini Amatriciana reminds me of my days in Italy.


1/4 c. chopped guanciale, pancetta, or chopped unsmoked bacon

1 lb bucatini pasta

3 cans (14 oz.) San Marzano cherry or regular tomatoes

1/4 c. freshly grated Pecorino Romano

freshly cracked black pepper

fresh basil, for serving (optional)

2 sprigs of fresh rosemary

1/2 tsp crushed red pepper

How to make Bucatini Amatriciana

Step 1: Following the package directions, cook the pasta in a large pot of salted boiling water until al dente. Set aside 1 cup of the pasta cooking water and drain the rest.

Step 2: Cook the guanciale in a hot large skillet over medium heat until just crisp and the fat has rendered. Then, add the rosemary along with the red pepper flakes. Continue to cook for a minute more until fried. Gradually stir in the tomatoes. Then, add the pasta and toss well. If needed, add a splash of the reserved cooking water. Take off the heat when done and add the Pecorino Romano cheese. To taste, season with salt and pepper.

Step 3: Grab your plates and divide the pasta. Serve right away garnished with some fresh basil and more cheese. Enjoy!