Bucatini Amatriciana

STORY: If you’ve ever been to Lupa in NYC, you’ve probably tried the spicy bucatini. It’s one of  my favorite things on the menu and I’ve been wanting to re-create it for years. Here’s my version using a little help from the Serious Eats website and the Extra Virgin cookbook.


  • bucatini (or any pasta your heart desires)
  • guanciale (found at specialty Italian shops. You can also use bacon)
  • 1 TBSP olive oil
  • salt & pepper
  • 1 small shallot
  • 2 garlic cloves
  • 1 tsp (or more in my case!)
  • bunch of basil shreded
  • homemade tomato sauce or store bought
  • good parmesan cheese


Sauté guanciale in olive oil until crispy. Remove from pan with slotted spoon. Sateé the shallots and garlic in oil/guanciale fat. Add sauce. My tomato sauce is crushed tomatoes, onion, garlic, pinch of brown sugar, s&p, evoo. Let everything simmer. Boil bucatini according to directions. Add the gaunciale back to the sauce. Toss with pasta. I like to add water from the boiled pasta to thicken the sauce. Top with chopped basil and parmesan cheese.


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