SK I EN
A traditional Roman dish with a smoky Slovak makeover—this Bucatini Amatriciana recipe is all about bold flavors, creamy tomatoes, and a little extra kick from smoked bacon and paprika. It’s perfect for those nights when you’re craving a comforting pasta with a twist, and it’s a great way to add a taste of Slovakia to Italy’s culinary icon!
Kinda Sorta Bucatini Amatriciana – Slovak style
Course: MainCuisine: Italian, slovakDifficulty: EasyServings
2
servingsPrep time
15
minutesCooking time
15
minutesCalories
1000
kcalIngredients
250g bucatini (or your favorite pasta)
150g smoked bacon, diced
1 kapia pepper (or sweet red bell pepper), finely chopped
300g tomatoes
1 medium onion, finely chopped
1 clove garlic, minced
1 tsp sweet paprika
½ tsp chili flakes (optional, if you like a little heat)
Olive oil
Salt & black pepper to taste
Directions
- Start the Sauce:
In a large pan, heat the smoked bacon in olive oil over medium heat. Add the chili flakes and let them sizzle for a few seconds—this is where the magic happens! The chili will infuse the oil, creating a flavorful base for the sauce. - Build the Flavor:
Toss in the onion and sauté until softened. Then add the kapia pepper, cooking until it releases its sweetness. Stir in the garlic and sweet paprika, letting everything blend together beautifully. - Add the Tomatoes:
Pour in the crushed tomatoes, season with salt, black pepper, and chili flakes (if you want extra heat), and let the sauce simmer for 10-15 minutes. - Cook the Pasta:
Bring a large pot of salted water to a boil. Cook your bucatini until al dente, following the package instructions. - Add Starch Water to the Sauce:
About halfway through cooking your pasta, add a small amount (about ¼ cup) of the reserved pasta water into the sauce. Let it simmer and incorporate for a couple of minutes. The starch will help thicken and blend the sauce, making it extra creamy and smooth. Don’t be affraid of adding more pasta water if your sauce gets a bit too thick. - Combine Pasta and Sauce:
Toss your drained bucatini into the sauce, making sure the noodles are well coated. Add a splash more pasta water if needed to loosen things up. - Serve and Enjoy:
Plate your delicious Bucatini Amatriciana and sprinkle with extra crispy bacon bits on top. A generous crack of black pepper never hurts either. Dive in and enjoy the smoky, slightly spicy, creamy goodness!
Notes
- Bucatini vs. Other Pasta:
While bucatini is traditional for Amatriciana, you can easily swap it for rigatoni or penne if you prefer. The thick sauce clings well to any pasta shape, but bucatini has that fun, extra chew! - Pasta Water Trick:
Don’t skip the step of adding the starch water to the sauce halfway through! It’s the secret to making a perfectly silky sauce that sticks to your pasta without being too runny. Just make sure to save some pasta water before draining the pasta. - Smoked Bacon Variations:
For a more traditional Italian twist, you can use guanciale, but the smoked bacon gives it a unique flavor profile more akin to the Slovak style quisine. - Kapia Pepper:
The kapia pepper adds a sweet, mild flavor to the sauce, but if you can’t find it, you can use regular red bell pepper instead. For more heat, swap in a fresh jalapeño or chili pepper. - Cheese Pairing:
While this Bucatini Amatriciana is delicious on its own, a sprinkle of cheese can take it to the next level! For a more traditional approach, try Pecorino Romano—its sharp, salty flavor complements the rich tomato sauce and smoky bacon. If you prefer something milder, Parmesan or Grana Padano are excellent choices. Hiadlovec, a Parmesan-style cheese from Slovakia, is an excellent pairing for this dish. While it may be difficult to find outside of Slovakia at the moment, it adds a unique touch that complements the rich flavors of the Bucatini Amatriciana beautifully.
This recipe brings together the best of both worlds—Italian pasta with a hearty Slovak twist, making it a fun and flavorful fusion dish for any meal. Perfect for your next dinner party or just a cozy night in!
