Bucatini with Pancetta, Tomato, and Onion
Bucatini all' Amatriciana

*required fields

thank you!
Thank you for e-mailing a recipe to your friend.
home or Register

recipes  /  Bucatini with Pancetta, Tomato, and Onion this recipe: Print
Bucatini with Pancetta, Tomato, and Onion
Bucatini all' Amatriciana
cookbook: Lidia's Italian-American Kitchen
user comments (3)

serves: 6 servings


1 35-ounce can San Marzano tomatoes
5 tablespoons extra virgin olive oil, or to taste
1 medium onion, (about 2 cups), sliced thin
4 slices pancetta, cut into 1 1/2-inch julienne strips
½ teaspoon crushed red pepper flakes
1 pound perciatelli or bucatini pasta
1 cup Pecorino Romano, grated, plus more for passing


Pass the tomatoes and their liquid through a food mill fitted with the fine disc. Set aside. Bring 6 quarts of salted water to boil in an 8-quart pot.

In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onions and cook, stirring, until wilted, about 4 minutes. Stir in the pancetta and cook 2 minutes. Add the hot red peppers and the strained tomatoes and bring to a boil. Adjust the heat to a simmer, and season lightly with salt. Cook, stirring occasionally, until the sauce is thickened, about 20 minutes.

Meanwhile, stir the perciatelli into the boiling water and cook, stirring occasionally, until done, about 12 minutes.

Check the seasoning of the sauce, adding salt if necessary (remember the Pecorino is mildly salty).

Reserve about 1 cup of the pasta cooking water. Drain the pasta, return it to the pot and pour in half the sauce. Bring the sauce and pasta to a boil and add enough of the pasta cooking water, if necessary to make enough of the sauce to lightly coat the pasta. Check the seasoning, adding salt if necessary. Remove the pan from the heat, stir in 1 cup of the grated cheese and transfer to a large, heated serving platter or bowl. Spoon the remaining sauce over the top and pass additional grated cheese separately if you like.

Lidia's Italian American Kitchen

One of Lidia's most personal and instructive cookbooks, "Lidia’s Italian-American Kitchen", focuses on Lidia’s own experience in America, and her connection in Italian-American cuisine. It is the story of how Italian-American cooking is a cuisine born of adaptation and necessity, created by new immigrants who tried to recreate the flavors of their homeland using whatever American ingredients they had access to.

Add To Cart

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›

Sign up now for access to
recipes, tips, and more!

Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you

Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.

Forgot password?
Not a member? Join now!