Bucatini with Bacon and Tomato Sauce

Bucatini all’ Amatriciana

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

Once exclusively a dish of the Abruzzi, this delicious bacon and tomato sauce has been adopted by Rome and the whole region. Traditionally it is eaten with bucatini (thick, hollow spaghetti), but you can use any kind of dried durum wheat pasta. You will never get two locals to agree upon the correct ingredients for this sauce: countless kitchens have resounded with arguments over whether garlic should be included or not, or how much chilli matters to the flavour...

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