Pasta amatriciana is one of the four roman pasta recipes - made with bucatini pasta, canned tomatoes and guanciale - it's easy to make and packs in so much flavor! Top with pecorino romano, and you have a perfect plate of pasta.
Prep time: PT10M
Cook time: PT30M
Rating
4.86 stars (21 reviews)
Keywords
amatriciana, amatriciana pasta, bucatini all'amatrriciana, pasta all'amatriciana, pasta amatriciana
Ingredients
300 grams bucatini pasta
1 cup guanciale (cut into strips)
1 can peeled plum tomatoes (796mL can)
dry chili pepper to taste
1/4 cup white wine (pinot grigio or similar)
1/3 cup grated pecorino romano (plus more for garnish)
salt and pepper to taste
Categories
Main Course
Cuisine
Italian
Steps
In a large pan that will also fit the pasta, throw in the guanciale. Bring the pan to medium heat and cook the guanciale until crispy, about 10-15 minutes.
Once gunaciale is crispy, add white wine and deglaze. Let the alcohol evaporate off, a few minutes.
Remove the guanciale from the pan and set aside, but keep the rendered fat in.
While guanciale is cooking, bring a pot of water to boil. Add salt when it comes to a boil.
Mash the tomatoes with a fork or your hands and add them to the pan with the rendered guanciale fat. Add chilii pepper, black pepper to taste, along with a little bit of salt (very little). Let the sauce cook for 20-25 minutes, until reduced.
When there are about 10-12 minutes left for the sauce to finish cooking, add the pasta to the boiling water. Cook the pasta until just before al dente. This is important because the pasta will finish cooking in the pan.
Add the guanciale back to the sauce.
Add the pasta to the pan with the tomato sauce. Mix together for a few minutes, until sauce absorbs into the pasta. Add pecorino romano and mix again.
Remove from heat, plate and top with additional pecorino romano. Enjoy!
Nutitrion
Serving Size: 1 serving
Calories: 1025 kcal
Carbohydrates: 81 g
Protein: 26 g
Fat: 65 g
Saturated Fat: 25 g
Cholesterol: 97 mg
Sodium: 1022 mg
Sugar: 6 g
Reviews
Jasson on 2025-08-08 (5 stars): Very nice recipe chef .I had it for lunch today yummy . Thank you for your effort
William Terrance on 2025-08-04 (5 stars): Fabulous! I made this tonight and it was delightful. I did have to substitute Prosciutto de Parma (and some Pancetta because I had just a smidge less Prosciutto than I thought) instead of Guanciale but it was very tasty and when I get some Guanciale I will make this again (even if I don't).
Note: I used Banza's Gluten Free Bucatini, takes a little longer to cook but it was an excellent vessel for the savory flavors of this sauce.
kristina on 2024-04-30 (5 stars): If I had this for the first time in Rome, I am sure I would be forever hunting down a recipe as good as this. So glad my first taste of Pasta Amatriciana was your recipe.
Val on 2024-04-05 (5 stars): This was my favorite of the four Roman pastas when we were in Italy back in December. I made this tonight for dinner and it brought me right back to our last night in Rome. Just amazing! This will be in our rotation in the future.
Lina Vetter on 2024-03-10 (5 stars): Pina~This recipe is by far the best pasta I have ever made! I have made it for countless dinner parties and all my guests rave about it! I use imported Calamarata Liscia from Gragnano and only the best DOP peeled San Marzano tomatoes. Thank you for this recipe!
Nicki on 2023-10-08 (4 stars): We find this an easy and delicious recipe! If you “settle” for pancetta, you can get everything you need at Trader Joe’s! For this, I’ve been using the fresh (soft) pasta and subbing a mix or parm and cotija cheeses since I don’t have pecorino.
Daen on 2022-08-06 (5 stars): A beautiful recipe for a very traditional Amatriciana sauce. I doubled the recipe and used red wine and it came out perfect!
Franklyn Hull on 2022-08-06 (5 stars): Excellent recipe and instruction. One of the finest pasta dishes you'll ever bring to your lips. Thank you.
