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Pasta all’Amatriciana is a beloved Roman classic named after the town of Amatrice, with just a few ingredients: crispy guanciale, sweet-tart tomatoes, Pecorino Romano and a touch of chili heat. A splash of white wine and starchy pasta water pull it all into a glossy, savory sauce that clings to every strand. Authentic, bold and ready in about 30 minutes.

Ingredients

  • 12 oz (340 g) bucatini, spaghetti or rigatoni
  • 6 oz (170 g) guanciale, rind removed, cut into ½-inch strips
  • ½ cup (120 ml) dry white wine
  • 1 can (14 oz / 400 g) whole peeled San Marzano tomatoes, crushed by hand
  • 1 small dried chili pepper (peperoncino), crumbled, or ¼ tsp red pepper flakes, to taste
  • 1 cup (240 ml) reserved pasta water, divided
  • ⅔ cup (60 g) finely grated Pecorino Romano, plus extra for serving
  • Freshly ground black pepper, to taste
  • Salt, for the pasta water

Instructions

  1. Bring a large pot of water to a boil and salt it lightly, since the guanciale and Pecorino are already salty.
  2. Place the guanciale in a large cold skillet and set over medium heat. Cook for 8 to 10 minutes, stirring occasionally, until the fat has rendered and the edges are golden and crisp. Remove about half of the guanciale with a slotted spoon and set aside, leaving the fat in the pan.
  3. Add the chili to the skillet and cook for 30 seconds until fragrant. Pour in the white wine and simmer for 2 minutes until mostly reduced.
  4. Add the crushed tomatoes and a pinch of salt. Simmer gently over medium-low heat for 12 to 15 minutes, stirring occasionally, until the sauce thickens and the fat glistens on the surface.
  5. Meanwhile, cook the pasta in the boiling water until 1 minute shy of al dente. Reserve 1 cup of pasta water, then drain.
  6. Add the drained pasta to the skillet with ½ cup of the pasta water. Toss over medium heat for 1 to 2 minutes until the sauce clings to the pasta, adding more pasta water if needed.
  7. Remove from the heat. Add the Pecorino and toss vigorously until the sauce turns creamy and glossy. Fold in the reserved guanciale and season with black pepper.
  8. Serve immediately, topped with extra Pecorino and a grind of black pepper.

Notes

  • Amatriciana comes from Amatrice in Lazio. It is traditionally made without garlic or onion, while the Roman version sometimes adds a little onion. This recipe keeps to the classic.
  • Guanciale (cured pork cheek) is essential for authentic flavor. Pancetta is the best substitute, and bacon works in a pinch but adds a smoky taste.
  • Bucatini is the classic choice in Rome, while spaghetti is traditional in Amatrice. Rigatoni also holds the sauce beautifully.
  • Use San Marzano or other good-quality whole peeled tomatoes. Crushing them by hand gives a more rustic texture.
  • Add the Pecorino off the heat to keep the sauce smooth and prevent clumping.
  • Keep extra pasta water handy. Its starch helps the fat and tomato emulsify into a silky sauce.
  • Go easy on the salt. Guanciale and Pecorino both bring plenty.
  • The sauce can be made up to 3 days ahead and freezes well for up to 3 months. Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://thefamilycooking.com/pasta-allamatriciana/