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Bucatini all’amatriciana by Guest Chef Mario Pingue

Bucatini all'amatriciana

Ok- I have to be honest. I don’t know if this recipe comes from Mario Pingue Sr or Jr or even the mother or grandmother of the family. All that I do know is that it is incredible. It’s easy to make and so deliciously rustic and flavorful that you can imagine sitting under a vine covered outdoor table with friends and family, laughing and talking, and enjoying simple homemade food of unbelievable quality. The Guanciale is the most important ingredient- so hunt it down. A good butcher or quality Italian market can find it for you or you can sub in cubed pancetta with fantastic results.


  • 160 grams of Guanciale
  • 750 ml chopped tomato
  • 120 grams pecorino cheese
  • 1 medium onion finely chopped
  • chili peppers (to taste- I used 1 tsp and it was perfect)
  • Black pepper (several good grinds from a pepper mill)
  • 200 ml white wine (dry)


Cut guanciale into 1 inch pieces and slowly render in a sauce pan. Once fat is rendered and guanciale is transparent, remove it from the pan and put in onions, chili pepper and black pepper. Saute mixture until onions are transparent (approx 10-15 min) and then add the wine and increase heat. Let the wine reduce until at least half the volume and then add the tomato. Once it comes to a boil, reduce heat to a simmer and add cooked guanciale. Simmer for a few minutes. Add to 450 grams of Bucatini pasta cooked in salted water. Mix sauce with pasta, sprinkle with cheese and serve family style from a large bowl.

Thank you to the Pingue family & Niagara Specialty Foods!

Prep Time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Yield: 4 to 5 servings


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