If you love Italian pasta dishes that pack a punch of flavour, then you *have* to try this **Bucatini Amatriciana with crispy bacon**. It’s a hearty, comforting dish that takes the traditional *amatriciana* and adds a smoky, savoury twist by swapping the guanciale for crispy bacon.

The result is a deeply satisfying pasta that’s perfect for a cozy weeknight dinner or a special occasion.

This pasta dish is all about balance: the richness of the bacon, the sweetness of the tomatoes, the warmth of red pepper flakes, and the salty finish of parmesan cheese. Oh, and don’t get me started on the bucatini—that thick, tube-like pasta that holds onto the sauce like a champ. Trust me, it makes this dish even more delicious.

Ready to get cooking? Here’s how to make it:

Ingredients:

12 oz bucatini pasta (spaghetti works too, but bucatini is chef’s kiss)
6 slices bacon, chopped (for that crispy, smoky goodness)
1 small onion, finely chopped
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes (or fresh, peeled, and chopped)
1/2 teaspoon red pepper flakes (adjust to your spice tolerance)
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
1/2 cup parmesan cheese, freshly grated (for topping)
Fresh basil or parsley, for garnish (optional, but adds a nice pop of colour)

Instructions:

1. Cook the Bucatini:

Start by bringing a large pot of salted water to a boil. Add the bucatini pasta and cook according to the package instructions until it’s al dente (usually around 9-10 minutes). Be sure to reserve about 1/2 cup of pasta water before draining the pasta—you’ll need it to adjust the sauce later. Once drained, set the pasta aside.

2. Prepare the Bacon:

While the pasta cooks, heat a large skillet over medium heat and add the chopped bacon. Cook the bacon until it’s crispy and browned, about 5-7 minutes. Once crispy, use a slotted spoon to remove the bacon from the skillet and set it on a paper towel-lined plate to drain and crisp up. Don’t discard the bacon fat! Leave about 1 tablespoon in the skillet to cook the sauce—it’s packed with flavour.

3. Make the Sauce:

In the same skillet with the bacon fat, add 1 tablespoon of olive oil. Heat it over medium heat and then add the chopped onion. Sauté the onion for about 4-5 minutes, until it’s softened and translucent. Next, add the minced garlic and cook for another 1-2 minutes until fragrant.

Stir in the diced tomatoes (with all their juices) and red pepper flakes. Season with salt and freshly ground black pepper to taste. Let the sauce simmer gently for about 10 minutes, stirring occasionally until it thickens up a bit and the flavours meld together. The tomatoes should cook down into a lovely, rich sauce.

4. Combine Pasta and Sauce:

Add the cooked bucatini pasta to the skillet with the sauce, tossing to coat the noodles. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up and make everything come together beautifully. Stir in half of the crumbled bacon to infuse even more smoky flavour into the pasta.

5. Serve:

Now for the fun part—serve up your bucatini! Divide the pasta among plates and top each serving with the remaining crumbled bacon. Don’t forget to generously sprinkle freshly grated parmesan cheese on top. For a burst of colour and freshness, garnish with fresh basil or parsley if desired.

Tips and Variations:

For extra richness: Try using pecorino romano cheese instead of parmesan for a more traditional Amatriciana flavour. Pecorino has a sharper, tangier bite that pairs perfectly with the smoky bacon.
Want more depth? Add a splash of balsamic vinegar to the sauce while it’s simmering for a touch of sweetness and acidity. You can also experiment with smoked bacon to enhance the dish’s smoky flavour.
Vegetarian version: If you’re craving the flavours but want to skip the bacon, you can go with a vegetarian version by swapping the bacon for smoked paprika and using olive oil for richness. It’ll still have that smoky depth but without the meat.
Pasta tip: Always remember to reserve some of that pasta water before draining your noodles. It’s a lifesaver when you need to adjust the sauce’s consistency!

Why You’ll Love This Dish:

This Bucatini Amatriciana is a comforting, flavorful pasta that feels like a warm hug in a bowl. The crispy bacon adds a smoky crunch, the tomatoes create a rich sauce, and the parmesan cheese brings everything together with a creamy, salty finish. Plus, bucatini is just the perfect pasta for holding all that goodness!

Whether you’re in the mood for a casual weeknight meal or a dish to impress your guests, this pasta will deliver every time. Pair it with a simple green salad or some garlic bread, and you’ve got yourself a delicious, hearty meal.

So go ahead, try it out, and let me know what you think—this recipe is sure to become a new favourite in your pasta rotation!

Enjoy!

Bucatini Amatriciana with Crispy Bacon: A Smoky, Savoury Twist on a Classic

If you love Italian pasta dishes that pack a punch of flavour, then you have to try this Bucatini Amatriciana with crispy bacon. It’s a hearty, comforting dish that takes the traditional amatriciana and adds a smoky, savoury twist by swapping the guanciale for crispy bacon.