Pasta with tomato, guanciale, and pecorino (Bucatini all'Amatriciana) from Pasta: The Spirit and Craft of Italy's Greatest Food, with Recipes (page 234) by Missy Robbins and Talia Baiocchi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute this book's "Extruded dough" and "Bucatini" instructions for commercial bucatini pasta.

  • metacritic on May 09, 2025

    Surprisingly good. I was wary with no garlic, onion, or shallot but have had great success with the recipes in this book. I like the lightness and purity here. i've never ordered this in Rome so can't say what comes closest to the experience of eating it in situ.

  • JuneHawk on October 14, 2024

    We loved this simple Amatriciana. It's super easy and quick to make, and has great flavor for the time spent cooking it. Makes a perfect weeknight meal if you have all the ingredients.

  • Lepa on December 27, 2021

    This was a really simple version of Amatriciana and I might like it to be a bit thicker or maybe add some garlic or something. My son, however, said it was one of the best pastas I've made. I am always seeking to find an Amatriciana that lives up to the version I had in Italy and don't feel like I've found it yet.

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