Authentic Bucatini all’Amatriciana

More than just a sauce, this is a tribute to the shepherds of the Apennines bold, spicy, and powered by the true flavour of cured pork.

The King of Roman Pastas: Authentic Bucatini all’Amatriciana

The History

To understand the Amatriciana, you must first understand the life of the Italian shepherd. Born in the mountainous town of Amatrice, this dish didn't start with tomatoes. It began as the Gricia a humble, "white" meal of pecorino cheese, black pepper, and cured pork cheek carried in knapsacks during long grazing seasons. It wasn't until the late 17th century, when tomatoes were popularised in Italy, that the "red" version we know today was born.

But make no mistake: the tomato is just the stage; the star is the cured pork. In Australia, we often see bacon or standard ham used in this dish, but that changes the entire flavour profile. The soul of a true Amatriciana lies in the fat. When rendered slowly, high-quality cured pork releases a savoury, sweet, and funky depth that olive oil alone can never achieve. It is the bridge between the sharp cheese and the acid of the tomato. Without it, you are just eating pasta with red sauce. With it, you are tasting history.

Ingredients

• Fortunato Salumi Guanciale (approx. 200g), sliced into thick strips

• 400g Bucatini (or Spaghetti)

• 400g Whole peeled tomatoes (San Marzano variety is best)

• 100g Pecorino Romano cheese, freshly grated

• 1 Fresh red chilli (or a generous pinch of dried chilli flakes)

• 60ml Dry white wine

• Salt (for the pasta water)

Method

1. Prep the Guanciale: Remove the hard skin (rind) from the Fortunato Salumi Guanciale. Slice the meat into strips about 1cm thick. You want them substantial enough to stay crisp on the outside but chewy in the middle.

2. Render the Fat: Place the guanciale strips in a cold, large frying pan. Turn the heat to low-medium. This "cold start" is crucial it allows the fat to melt slowly (render) without burning the meat. Cook until the fat is liquid gold and the meat is golden and crispy.

3. The Sizzle: Remove the crispy guanciale from the pan and set aside on a plate, leaving the hot rendered fat in the pan. Add the chilli to the fat and sauté for a minute.

4. Deglaze: Turn the heat up slightly and pour in the white wine. Let it bubble away vigorously to clean the pan and evaporate the alcohol, leaving only the acidity and sweetness.

5. The Sauce: Crush the tomatoes by hand and add them to the pan. Season lightly (remember, the pork and cheese are salty). Simmer on low heat for 10–15 minutes until the sauce thickens. About 5 minutes before the end, return half of the crispy guanciale to the sauce to soften slightly and marry the flavours.

6. The Pasta: Meanwhile, boil the bucatini in salted water until al dente (usually 2 minutes less than the packet instructions).

7. The Mantecatura: Drain the pasta, reserving half a cup of the starchy pasta water. Toss the pasta directly into the frying pan with the sauce. Add a splash of pasta water and toss vigorously over heat to create a creamy emulsion.

8. Finish: Turn off the heat. Stir in the grated Pecorino Romano and the remaining crispy guanciale. Serve immediately.

Get the Authentic Taste

Don't compromise with bacon. Experience the depth of flavour that only traditional aging can provide. Fortunato Salumi Guanciale

Storage

This sauce is best eaten fresh. However, if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a splash of water, not in the microwave, to preserve the texture of the cured meat.

Chef’s Tip

Don’t waste the rind! The hard skin you removed from the Guanciale in step 1 is packed with flavour. Throw it into a soup, a minestrone, or a pot of beans while they cook to infuse a rich, smoky depth, then discard before serving.

Buon Appetito