Classic Bucatini all’Amatriciana


  • 4 ounces. Lilly’s Fresh Bucatini
  • 3 ounces pancetta, guanciale, or bacon, cut into 1/2 inch cubes
  • 2 tbsp extra virgin olive oil
  • 1/2 small onion, whole
  • 1 (14-oz) can crushed tomatoes or ground peeled tomatoes
  • Pinch of red pepper flakes
  • Grated pecorino-Romano cheese for serving

How to Make It

  1. Heat the olive oil and onion over medium heat.
  2. Add pancetta and cook until crispy on the outside.
  3. Remove pancetta and onion from pan, keeping the fat in the pan.
  4. Add tomatoes and red pepper flakes to the pan and cook for 5 minutes, then add pancetta back into the pan.
  5. Meanwhile, boil Bucatini for 2 to 4 minutes.
  6. Add cooked Bucatini to pan with sauce and stir until well-incorporated.
  7. Plate and top with grated cheese for serving.

Servings: 1

Pairing Suggestions