Pasta Amatriciana
From the heart of Lazio
Pasta Amatriciana comes from Amatrice, a mountain town northeast of Rome.
The dish is closely related to classics such as cacio e pepe and carbonara, but stands apart thanks to its spicy tomato sauce. Originally created as a simple meal for shepherds, it has since become a staple of Roman cuisine. Its strength lies in its simplicity. Just a handful of high-quality ingredients come together to create remarkable flavor. In many ways, that’s exactly what Italian cooking is all about.
Guanciale and San Marzano tomatoes
The star of this dish is guanciale, a cured pork jowl with a rich, intense flavor. If you can’t find guanciale, diced pancetta is the closest substitute, though bacon cut into small pieces also works well. We cook the guanciale slowly, allowing the fat to render. That rendered fat becomes the foundation of the sauce.
And speaking of sauce, using San Marzano tomatoes is not just a small detail, it’s essential. These tomatoes, grown in the region around Naples, have a deeper flavor, lower acidity, and firmer flesh. They’re perfect for creating a rich, velvety sauce.
Spicy and creamy
We like the sauce to have a little heat. A pinch of red pepper flakes gives it just enough kick to bring out the flavors even more. To finish, we stir in plenty of grated Pecorino Romano. This firm sheep’s milk cheese adds both saltiness and creaminess. No Pecorino Romano on hand? Parmesan cheese is a perfectly good substitute, although it lacks some of that distinctive sharpness.
Which pasta should you choose?
Traditionally, Pasta Amatriciana is served with bucatini, a thick, hollow pasta that resembles spaghetti. It’s not always easy to find, so we often use regular spaghetti instead. It holds the sauce just as well, and in the end, the sauce is the star of the dish. We like to serve it with a fresh green salad on the side.
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Pasta Amatriciana
- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
Pasta Amatriciana is a classic Roman pasta dish with guanciale, San Marzano tomatoes, Pecorino Romano, and a touch of heat from red pepper flakes.
Ingredients
- 6 oz bucatini or spaghetti pasta
- 4 oz guanciale or pancetta (or bacon), diced
- 1 cup shredded Pecorino Romano or Parmesan cheese
- 1/4 cup dry white wine
- 2 shallots
- 1/2 can (14 oz) San Marzano whole peeled tomatoes
- 1/2 teaspoon red pepper flakes
- Olive oil
Instructions
- Heat a generous splash of olive oil in a large skillet over medium heat. Cook the diced guanciale (or bacon) for 5 to 10 minutes, or until crispy. Pour in the white wine and increase the heat for a minute to allow the alcohol to evaporate. Meanwhile, finely chop the shallots.
- Remove the guanciale from the skillet and set aside. Add the shallots to the rendered fat and cook for a few minutes until softened.
- Add the red pepper flakes (or more if you like extra heat), the San Marzano tomatoes, and another splash of olive oil. Break up the tomatoes with a spoon and let the sauce simmer gently.
- Meanwhile, cook the spaghetti or bucatini until al dente. Grate the Pecorino Romano or Parmesan cheese.
- Transfer the pasta directly from the pot to the sauce, reserving the pasta water. Toss well so the sauce coats the pasta evenly.
- Add the shredded cheese, the crispy guanciale, and a few tablespoons of the reserved pasta water. Toss until everything is well combined and the sauce is silky.
- Taste and season with coarse sea salt if needed. Serve immediately.
Notes
If you’d like to make enough for four servings, simply double the ingredients.
- Cook Time: 30 minutes
- Category: Dinner
- Method: Boiling, Sautéing
- Cuisine: Italian
