Why You’ll Love This Recipe

I love Pasta all’Amatriciana because I get a satisfying combination of crispy, savory pork and bright, tangy tomato sauce in every bite. Rendered guanciale fat, a splash of white wine, and a pinch of chili give the sauce plenty of depth, while Pecorino Romano adds a salty, sharp finish.

I also appreciate how quickly this dish comes together. I render the guanciale while the pasta boils, simmer a few pantry ingredients into a sauce in the same skillet, and toss everything together, so I get a true Roman trattoria dinner with minimal cleanup.

Another reason I keep this recipe in my dinner rotation is its simplicity. With only a handful of ingredients, I can make it on a busy weeknight, and I can adjust the heat and the pasta shape to suit my mood.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements below.)

For the Pasta

12 ounces (340 g) bucatini or spaghetti, or rigatoni
1 tablespoon salt, for the pasta water

For the Amatriciana Sauce

5 ounces (140 g) guanciale, cut into 1/4-inch strips or cubes, or pancetta
1 teaspoon olive oil, only if needed
1/4 cup dry white wine
1 can (28 ounces) whole peeled San Marzano tomatoes, crushed by hand
1/4 to 1/2 teaspoon red pepper flakes, or 1 small dried chili
Freshly ground black pepper, to taste
1/2 cup reserved pasta water, as needed

For Finishing

3/4 cup (75 g) freshly grated Pecorino Romano, plus more for serving
1 tablespoon cold butter, optional, for extra gloss

For Serving

Extra grated Pecorino Romano
Freshly cracked black pepper
Crusty bread and a simple green salad

Directions

I bring a large pot of water to a boil and add the salt. I take care not to over-salt it, since the guanciale and Pecorino are already salty. I cook the pasta about 2 minutes shy of al dente, then reserve about 1 cup of the pasta water before draining.
While the water heats, I place the guanciale in a large, cold skillet and turn the heat to medium-low. I cook for 8 to 10 minutes, stirring occasionally, until the fat renders and the pieces turn golden and crisp. Starting in a cold pan helps the fat melt slowly without burning.
I use a slotted spoon to move about half of the guanciale to a plate for topping, leaving the rest and the rendered fat in the skillet. If there’s too much fat, I pour off the extra, and if there’s too little, I add the olive oil.
I add the red pepper flakes to the hot fat and cook for 15 seconds until fragrant.
I pour in the white wine and scrape up the browned bits from the bottom of the pan. I simmer for 2 minutes until the wine has almost evaporated.
I add the crushed tomatoes and a pinch of black pepper and bring the sauce to a gentle simmer. I reduce the heat to medium-low and cook for 12 to 15 minutes, stirring occasionally, until the sauce thickens and the fat blends into the tomatoes. I taste before adding any salt, since the guanciale and cheese provide plenty.
I add the drained pasta directly to the skillet and toss over medium heat for 1 to 2 minutes, adding reserved pasta water a splash at a time, until the pasta finishes cooking and the sauce clings to every strand.
I remove the skillet from the heat and add the Pecorino and butter, if using. I toss vigorously until the sauce turns glossy and creamy. I take care to add the cheese off the heat so it melts smoothly instead of clumping.
I taste and adjust with black pepper and chili as needed. I divide the pasta among warm bowls and serve immediately, topped with the reserved crispy guanciale, extra Pecorino, and cracked pepper.

Servings and Timing

I get approximately 4 generous servings from this recipe.

Servings: 4
Prep time: 5 minutes
Cook time: 25 minutes
Total time: About 30 minutes

The exact cooking time depends on the pasta shape and how thick I like the sauce, so I taste both as they cook rather than relying only on the clock.

Variations

Pancetta Amatriciana: I replace the guanciale with diced pancetta, which is easier to find and has a slightly milder flavor.
Bacon Version: I use thick-cut bacon in a pinch, blotting some of the fat, though the smoky flavor is less traditional.
Onion Version: I add 1/2 small finely diced onion and cook it in the fat until soft, a popular variation outside Amatrice, though the strictest Roman purists skip it.
Spicy Amatriciana: I increase the chili or add a spoonful of Calabrian chili paste for a fiery sauce.
Rigatoni Amatriciana: I use rigatoni or mezze maniche, which catch the sauce and crispy bits in their tubes.
Vegetarian Version: I replace the guanciale with sliced mushrooms and smoked paprika, sautéed in olive oil, for a savory, smoky alternative.

Storage/Reheating

I prefer eating Pasta all’Amatriciana immediately because the pasta is at its best texture and the guanciale is at its crispiest when freshly made.

If I have leftovers, I transfer them to an airtight container and refrigerate them promptly. I keep the pasta refrigerated for up to 3 days.

For reheating, I warm the pasta in a skillet over medium-low heat with a splash of water, stirring gently until hot. I can also reheat a portion in the microwave, covered loosely, in short intervals, stirring between each one.

I can make the sauce up to 3 days ahead and refrigerate it, then reheat it while the pasta cooks.

I can freeze the sauce, without the pasta and cheese, for up to 3 months. I thaw it overnight in the refrigerator and reheat it gently. I generally don’t freeze the finished pasta because the noodles lose their texture after thawing.

FAQs

What is the difference between amatriciana and carbonara?

Amatriciana is a tomato-based sauce with guanciale, chili, and Pecorino Romano, while carbonara uses eggs, Pecorino, guanciale, and black pepper, with no tomato. Both are classic Roman pastas that share guanciale as their base.

Is there onion or garlic in a traditional amatriciana?

The traditional recipe from Amatrice uses neither, relying on guanciale, tomato, chili, and Pecorino for flavor. Many home cooks add onion or garlic, and I think of them as optional.

What pasta shape is traditional?

Spaghetti and bucatini are the most common choices, and rigatoni is also popular in Rome. In Amatrice, the dish is often served with bucatini or spaghetti.

What tomatoes work best?

I like canned San Marzano or other good-quality whole peeled tomatoes, crushed by hand, because they’re sweet and low in acidity. Passata or crushed tomatoes also work well.

Can I use Parmesan instead of Pecorino?

Yes, but the flavor will be milder and nuttier. Pecorino Romano gives the sharp, salty tang of the classic dish, and I like to use a mix of both for balance.

Conclusion

Pasta all’Amatriciana is one of my favorite ways to turn a few simple Roman ingredients into a bold, tangy, and deeply satisfying dinner. Crispy guanciale, sweet tomatoes, a little heat, and sharp Pecorino come together for a dish that feels special but takes hardly any effort.

Why You’ll Love This Recipe

Ingredients

Directions

Servings and Timing

Variations

Storage/Reheating

FAQs

Conclusion

Ingredients

Instructions

Notes

Nutrition