Pasta all'Amatriciana (Authentic Italian Recipe)
Bring the bold, rustic flavors of Italy to your kitchen with this classic Pasta all’Amatriciana.Made with guanciale, tomatoes, chili flakes, and Pecorino Romano, it's a simple dish packed with tradition.
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.
Nutrition
Calories: 720kcal