Delnevo’s Bucatini All’Amatriciana

Delnevo’s Bucatini All’Amatriciana


  • Delnevos Pomodoro Sauce
  • 200g bucatini pasta 
  • 125g pancetta/guanciale *or smoked streaky bacon (cut into strips)
  • 30g Pecorino romano
  • 3 tbsp extra virgin olive oil
  • 1/4 red onion, chopped finely
  • 70ml white wine/vegetable stock 
  • 1 small pinch dried chilli 
  • Maldon rock salt
  • Black pepper

*If you use guanciale you will not require the olive oil in the pan as the fat will render, place guanciale alone in pan.

Serves 2


  1. Bring a large pot of water to boil, season with salt and cook bucatini for recommended time minus 2 minutes.
  2.  While the bucatini is cooking, add olive oil to a clean pan on medium/high heat.
  3. Add the strips of pancetta/bacon and cook for 4 minutes. Season with pepper.
  4. Add the finely chopped red onion, dried chilli and additional black pepper to taste. Cook for a further 4 minutes or until golden and crisp.
  5. Deglaze the pan with White Wine or vegetable stock, scraping any bits of the bottom for flavour: cook further until liquid is reduced by half.
  6. Add Delnevos Pomodoro sauce and stir well. Bring to the boil, then return to a low heat and simmer.
  7. Keep one cup of pasta water aside, drain the bucatini.
  8. Add to the sauce with half the grated pecorino and toss, turning the heat up high. Add the required amount of pasta water to finish cooking and achieve a nice, creamy consistency
  9. Plate and sprinkle with remaining Pecorino Cheese

*To add an extra kick, drizzle with Delnevos Chilli Oil and serve.*


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