Pasta all’Amatriciana (Authentic Italian Recipe)
If you love hearty, flavorful Italian pasta dishes, you have to try Pasta all’Amatriciana. Originating from the town of Amatrice in Italy’s Lazio region, this recipe shows how just a few high-quality ingredients can come together to create a dish full of unforgettable flavor. Every bite brings you the rich, bold taste of Roman tradition — with crispy guanciale, sweet and savory tomatoes, a hint of heat from chili flakes, and plenty of Pecorino Romano cheese.
A Brief Backstory of Amatriciana: Pasta with All the Fixings
Pasta all’Amatriciana traces its roots back to the small town of Amatrice in central Italy. It started with pasta alla gricia, a simple dish made with pasta, guanciale, and Pecorino Romano — no tomatoes at first.
When tomatoes became common in Italian cooking, the recipe evolved into the rich, savory version we know and love today. With just a handful of ingredients and bold, satisfying flavors, Pasta all’Amatriciana captures the rustic heart of Roman cuisine. Each bite brings together the traditions of generations, making it a true Italian classic.
Food Pairing Suggestions for Pasta all’Amatriciana
To complete your meal, here are a few simple sides that pair beautifully with Pasta all’Amatriciana:
- Italian Red Wine: A medium-bodied wine like Chianti, Montepulciano, or Sangiovese pairs wonderfully with the bold, savory flavors of the dish.
- Green Salad: A crisp salad with arugula or mixed greens dressed in olive oil and lemon adds freshness and balances the richness of the pasta.
- Garlic Bread: Warm, crispy garlic bread is perfect for soaking up every bit of that savory sauce.
- Roasted Vegetables: Lightly roasted broccoli, asparagus, or zucchini makes a light and easy side.
Final Thoughts
Pasta all’Amatriciana is a true taste of Italy you can easily bring to your table. With just a few quality ingredients and simple steps, you can create bold, satisfying flavors rooted in tradition. It’s a perfect dish for a cozy night in or a meal shared with family and friends. Every bite of this classic Roman pasta is sure to leave a lasting impression.
Pasta all’Amatriciana (Authentic Italian Recipe)
Equipment
- 1 sauté pan
- 1 cooking pot
Ingredients
- 3 oz Guanciale sliced into ¼-inch thick strips
- 2 cups Finely chopped tomatoes
- 6 oz Bucatini pasta
- 1/2 teaspoon Chili flakes
- 3 oz Pecorino Romano cheese finely shredded
- 2 tablespoons Splash of white wine
- Salt for pasta water
Instructions
- Gather your ingredients: Before you start cooking, make sure you have everything ready: guanciale, finely chopped tomatoes, bucatini pasta, chili flakes, Pecorino Romano cheese, white wine, and salt.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the bucatini until al dente, following the package instructions. Reserve about ½ cup of pasta water before draining.
- Cook the guanciale: Place the sliced guanciale in a large skillet over medium heat. Let it slowly render its fat and turn golden and crispy, about 5–7 minutes. If the guanciale is very lean, you can add a small splash of olive oil to help it cook evenly. Once crispy, use a slotted spoon to remove the guanciale and set it aside, leaving the rendered fat in the pan.
- Deglaze with white wine: Add a splash of white wine to the pan. Let it simmer for 30–60 seconds, stirring gently, until the alcohol reduces and the flavorful bits loosen from the bottom of the pan.
- Add tomatoes and chili flakes: Stir in the finely chopped tomatoes and chili flakes. Simmer gently for about 5 minutes, allowing the sauce to thicken and soak up the guanciale flavor. When the sauce has thickened enough, return the sautéed guanciale to the pan and stir well.
- Toss the pasta and finish: Turn off the heat. Add the drained bucatini to the skillet with the sauce. Sprinkle in the finely shredded Pecorino Romano cheese. Toss everything together, adding a little reserved pasta water as needed to help coat the noodles evenly.
- Taste and adjust: Taste the pasta and adjust if needed — add a little extra Pecorino Romano, a sprinkle of black pepper, or a touch more pasta water for the perfect creamy texture.
Video
Notes
- Use real guanciale if possible: Guanciale gives the dish its authentic flavor. Pancetta can be a backup, but for the true Roman taste, guanciale is key.
- Slice guanciale properly: Cut it into ¼-inch thick strips so it crisps up nicely but stays tender inside.
- Render guanciale slowly: Cook it over medium or medium-low heat. Let the fat melt out gently — rushing it will make it tough instead of crispy.
- Deglaze properly with white wine: After the guanciale crisps, adding a splash of wine lifts the flavorful bits from the pan and builds a deeper sauce.
- Use quality tomatoes: Good-quality canned or fresh tomatoes make a big difference. Finely chopped tomatoes create the right texture for the sauce.
- Save pasta water: Always reserve some pasta water before draining. It helps the sauce cling to the noodles and makes it glossy and smooth.
- Toss off the heat with Pecorino Romano: After combining the pasta and sauce, remove from heat before adding the cheese. This keeps the cheese from clumping and makes the sauce creamy.
- Taste and adjust: Guanciale and Pecorino are salty, so taste before adding extra salt at the end.