Amatriciana Recipe
This Amatriciana recipe is the only one you’ll need to make the famous pasta dish which includes tomatoes, guanciale, and served with Pecorino cheese.
For the very first time, the town of Amatrice, Italy, will be celebrating their world-famous pasta all’Amatriciana on March 6th with a well deserved International Amatrice Day.
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Ten years ago, the town was devastated by a 6.2 earthquake, so this pasta day means so much more than just recognizing their beloved dish, but a way to tell the world, we’ve rebuilt and we’re back. I’m doing my part to help them get the word out by sharing the authentic Amatriciana recipe.
What is Pasta Amatriciana?
Pasta Amatriciana is a simple pasta dish using bucatini, hailing from Amatrice in the Province of Lazio (also my family’s region) in Italy. It’s ready in under half an hour, and is beyond delectable!
What Does Amatriciana Taste Like?
The forward flavors of Amatriciana pasta are the guanciale (cured pork jowl), tomatoes and Pecorino cheese. It’s a super flavorful sauce, and I recommend it to everyone except for vegetarians and vegans.
What is Guanciale?
Guanciale is cured pork jowl, which has a lot of fat. This is what provides the flavor and is not a bad thing. Guanciale is used in classic dishes from Lazio such as spaghetti alla carbonara and bucatini alla gricia.
A cut of guanciale doesn’t normally look like the photo of the round cured meat above. This cured meat from Volpi has been rolled while a single cut of guanciale looks like this.
It’s difficult to source guanciale in the United States, but I recommend trying to find one that a.) does not contain nitrates and b.) isn’t flavored with lots of added ingredients. I was in Palm Springs last week and popped into a gourmet shop which did sell guanciale. However, when I asked to look at the ingredients, it contained lots of added spices and flavors.
Which Pasta Should I use for Amatriciana?
If you want to make the pasta dish completely as the original is made, use spaghetti. However, bucatini is widely accepted now. In fact, you can often find rigatoni amatriciana on menus in Italy.
How Does Amatriciana Differ From Marinara?
First of all, I must clarify that in Italy, a marinara sauce is made with seafood (like the word “marine”.) However, given the American marinara means a meatless sauce, Amatriciana sauce differs with its main flavor being from pork and including Pecorino cheese instead of a plain, vegetarian tomato sauce.
What Ingredients are in Amatriciana?
These are the ingredients for Amatriciana pasta: spaghetti or bucatini, guanciale, tomatoes/passata, salt, black pepper and Pecorino Romano DOP. Sometimes, white wine and hot pepper are added.
Let’s get to the quick and easy recipe, but first a note:
If your pasta looks like this, DO NOT BREAK IT. Cook it as is, it will fit into the pot, don’t worry.
Amatriciana Recipe
Recipe adapted from a basic Italian recipe (no credit) Serves 5
Full printable recipe below
Ingredients
- spaghetti or bucatini
- guanciale (outside of Italy, use pancetta if you cannot source guanciale)
- tomatoes or passata di pomodoro
- sea salt
- black pepper
- Pecorino Romano, DOP
Special equipment: cheese grater (I prefer the cheese grated on this type of grater)
Directions
Put a large pot of water on to boil for the pasta. Salt the water well when it is almost boiling.
Slice the guanciale into strips. It’s easier to do when the guanciale isn’t rolled like mine. However this one has great flavor and no nitrates (Volpi.)
Heat a large saucepan (which can accomodate a pound of pasta) over medium heat, then add the guanciale strips (there’s no need to add oil.)
While the guanciale is frying, butta la pasta (throw in the pasta!) Stir well, lower the heat when it starts boiling again, and cook according to the directions on the packet.
Make the Amatriciana Sauce
When the guanciale is golden brown and starting to crisp, turn up the heat and…
add the tomatoes/passata and stir well.
Add the salt and stir again. Keep stirring while keeping the sauce simmering quickly. When the sauce has reduced to a good consistency for pasta, taste it for salt and add the pepper, as desired and turn off the heat.
When the pasta is almost al dente, drain it and add it to the sauce, but RESERVE THE PASTA WATER.
Gently mix the sauce and pasta together.
Add pasta water as needed, and stir until the pasta is well combined with the sauce.
Add in the Pecorino Romano, DOP and mix again until well combined.
Ta dah! You just made spaghetti all’Amatriciana (or bucatini all’Amatriciana!)
Plate into five bowls immediately.
Sprinkle with more cheese and serve.
Buon appetito! So now, tell me, will you celebrate International Amatriciana Day on March 6th with this all’Amatriciana sauce recipe?
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Amatriciana Recipe
Special Equipment
- 1 grater
Ingredients
- 8 oz guanciale (use pancetta if you can't source guanciale)
- 1 lb spaghetti or bucatini
- 16 oz tomato purèe or fresh tomatoes
- 1 tsp sea salt or Kosher salt, more or less as needed
- ⅛ tsp black pepper freshly ground, more or less to taste
- 3.5 oz Pecorino Romano DOP finely grated (about a cup)
Instructions
- Put a large pot of water on to boil for the pasta. Salt the water well when it is almost boiling.
- While the water is heating, slice the guanciale into strips.
- Heat a large saucepan (which can accomodate a pound of pasta) over medium heat, then add the guanciale strips (there’s no need to add oil.)
- While the guanciale is frying, butta la pasta (throw in the pasta!) Stir well, lower the heat when it starts boiling again, and cook according to the directions on the packet.
- When the guanciale is golden brown and starting to crisp, turn up the heat and add the tomatoes/passata and stir well.
- Add the salt and stir again. Keep stirring while keeping the sauce simmering quickly.
- When the sauce has reduced to a good consistency for pasta, taste it for salt and add the pepper, as desired and turn off the heat. This will only take 5 to 8 minutes, depending on the pan you use and how hight the heat is. Do not use a deep pot.
- When the pasta is almost al dente, drain it and add it to the sauce, but RESERVE THE PASTA WATER. Gently mix the sauce and pasta together.
- Gently mix the sauce and pasta together. Add in the grated Pecorino Romano, DOP and mix again until well combined.
- Plate into five bowls immediately. Sprinkle with more cheese and serve.
Notes
- Spaghetti is the original pasta used in Amatrice, but bucatini is now a favorite. Use whichever cut of pasta you prefer, but know that the authentic, original choice from Amatrice is spaghetti (also my favorite!) 😎
- Given the difficulty of finding guanciale in the US, use pancetta if you cannot source it, but know that Italians will scoff at this, not knowing our pain!
- I always recommend buying a chunk of cheese and grating it yourself so you are sure of what you are buying. I’ve never heard of a recall on a hard piece of cheese, but many for bags of grated cheese.
Nutrition
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Absolute delight, I had this dish in Amatrice, Italy where it was originated, and your recipe makes it possible to enjoy now at home.
Thanks Christina!
Had this dish in Rome and swooned when I tasted it so I had to try making it myself. Was able to get decent guanciale and good quality pasta. OMG it’s so close to the Roman one I had! Only thing missing is the Italian air! Thank you!
A classic for a reason. And on regular rotation in our house. Luckily I can find guanciale fairly easily around here. Pancetta will do in a pinch, as you say, but it’s really a far cry from the original recipe.
100% agree, Frank! One of my favorite pasta dishes (esp with guanciale!)
Love, love this dish, so simple and incredible delicious. Looking forward making it again soon!
Delighted that you discovered it, Ann! Thank you for your lovely review!
When you asked on your Christina’s Cucina Food & Travel group what we thought this pasta was, I didn’t see the guanciale, otherwise I would have guessed! I think it may be my favorite of the four Roman pastas — though I love them all. And isn’t it funny that none of the four pastas has garlic? I can’t wait to be in Rome in May and enjoy all these paste.
I do like the photo without the Pecorino on top better as you can see the pieces of guanciale, but it seems unfinished. I’m so envious of your time in Rome, but so happy you will get to experience it! Eat a plate of cacio e pepe, carbonara, gricia and Amatriciana for ME! Haha!
Fear not — I may even have a couple of supplì in your honor (on top of the paste!). Our apartment is a block from Supplizio!
Lucky duck!! Enjoy!
❤ this, and used to serve it all the time. We eat low carb, and use a low carb pasta, but otherwise follow this recipe. Wonderfully lighter!
Isn’t it a great dish, Stephanie! Glad you make it work with low carb pasta!