Pasta Amatriciana
Pasta Amatriciana is a spicy, savory Roman classic made with guanciale, Pecorino Romano, and San Marzano tomatoes. It hails from the town of Amatrice and is a staple of central Italian cuisine, loved for its bold simplicity and deep flavor.
Equipment
- Large pot for boiling pasta
- Skillet or sauté pan
- Wooden spoon
- Cheese grater
- Strainer
Ingredients
- 12 oz Bucatini pasta Rigatoni can be used
- 6 oz Guanciale, diced can substitute pancetta if necessary, but less authentic
- 1 tbsp Olive oil
- 1/2 tsp Crushed red pepper flakes
- 1 can San Marzano tomatoes DOP, crushed or whole and hand-crushed 14oz or so
- 1/2 cup Pecorino Romano cheese finely grated
- Salt & pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1/2 cup of pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Add guanciale and cook until golden and crisp, about 5–7 minutes. Don’t rush this step—the rendered fat is key to the sauce’s flavor.
- If using, add red pepper flakes and stir for 30 seconds.
- Add the crushed tomatoes and a pinch of salt. Simmer gently for about 10–12 minutes, allowing the sauce to reduce and flavors to meld.
- Add drained pasta to the sauce, tossing well to coat. Add a bit of reserved pasta water if needed to loosen the sauce.
- Remove from heat and mix in grated Pecorino Romano. Season with black pepper.
- Serve hot, topped with extra cheese if desired.
Notes
Guanciale is non-negotiable for authenticity, though pancetta is a common substitute in the U.S.
Avoid parmesan—Pecorino Romano is the real deal here.
Bucatini is the traditional pasta, but rigatoni or spaghetti also work well.