Classic Pasta Amatriciana

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Pasta Amatriciana is a classic Italian pasta dish, it’s a hearty and flavorful dish. It’s easy to make which makes it perfect for a weeknight meal but so delicious it even makes the perfect special occasion meal.

This was probably one of the first pasta sauces that I tasted when I first came to Italy. It was naturally made by my mother-in-law. I know a lot of people will fight me on this but yes she made it with pancetta. Probably because my brother-in-law couldn’t stand the idea of guanciale.

Although I now make it with guanciale because we do prefer it that way. Authentic Amatriciana and of course Carbonara are both made with guanciale. Italians can be very defensive about their authentic pasta dishes from Cacio e Pepe to Pasta Puttanesca to of course Alfredo pasta.

I have used both, I personally I prefer pancetta, although my daughter swears you can’t make this recipe or Classic Carbonara without guanciale. So you decide.

Ingredients to make Amatriciana

Guanciale – also known as pork jowl
Olive oil – good quality extra virgin olive oil
Tomatoes – canned san marzano tomatoes peeled
Pecorino – freshly grated pecorino romano cheese
Wine – a good quality dry white wine
Pepper – red pepper flakes or a fresh pepper also known as chili pepper
Pasta – bucatini

What is the difference between pancetta and guanciale?

Pancetta is salt-cured seasoned pork belly, while guanciale is made from seasoned pork cheeks that is cured for at least three months, which as a result has a more intense flavour.

if you can’t find guanciale then you can definitely use pancetta. I personally prefer pancetta, although my daughter swears you can’t make this recipe or Authentic Carbonara without guanciale! So you decide.

How to make Amatriciana Sauce

In a medium pan add the olive oil and guanciale, cook until golden.

Cooking the guanciale in the pan before and after.

When starting to turn golden add the wine and cook on high heat for 1-2 minutes until the alcohol has evaporated. Remove the guanciale and liquid from the pan.

To the pan add a little more olive oil, the tomatoes lightly crushed, hot pepper flakes.

Add a little liquid from the pan cook until thickened.

Add a little pasta water and the pasta al dente, gently toss to combine, add the guanciale.

Cook a couple of minutes on high tossing constantly, if needed add a bit more pasta water. Taste for salt and adjust if needed.

Adding the pasta and guanciale to the tomatoes.

Add the pecorino and toss, cooking on low until creamy. Serve immediately, top with more freshly grated pecorino cheese if desired.

How to cook pasta

Always cook the pasta in enough water, you will need 4 cups (1 litre) for 3 1/2 ounces (100 grams) of pasta. Be sure to choose the correct size large pot, you don’t want the water to reach the rim and overflow, because pasta, when cooked, can increase in volume up to three times. Always cover the pot when boiling the water, but remove it once the pasta has been added.

Calculate about 7 g of salt for every litre of water. Add the salt only when the water has reached a boil and never before.

After adding the pasta to the salted water, bring it back to a boil and keep it at a boil while the pasta is cooking. This allows the pasta to achieve an even cooking, be sure to stir frequently while it is cooking.

Never pass the freshly drained pasta under running tap water. You should never stop the cooking, even when you are making a cold pasta salad, let it cool by adding a drizzle of olive oil to prevent it from sticking.

Drain the pasta al dente, this is done by tasting, if it has a bite to it it’s ready, nothing worse than mushy pasta. If you have to toss the pasta in a pan with sauce (like this recipe) then cook it at least one minute less (pasta very al dente). And be sure to leave some pasta water to add to the pan.

What does Amatriciana mean?

It is a tomato based sauce, made with guanciale or pancetta and it is usually a little hot and spicy. It originates from the town of Amatrice in the province of Rieti, in the region of northern Lazio which is located in central Italy.

History of Pasta Amatriciana

This pasta dish dates back to the 18th century. It was originally made by shepherds who lived in the hills around Amatrice. They would use guanciale (cured pork cheek), tomatoes, and pecorino cheese to create this hearty and flavorful pasta dish, it would sustain them during their long hard days of work.

Amatriciana recipe FAQs

What substitutions can I make?

Instead of guanciale you can substitute with pancetta you could also substitute the pecorino with freshly grated parmigiano reggiano (parmesan cheese). I have known some to use a sliver of onion, but we prefer it without.

What is the best pasta to use?

The classic pasta used in this recipe is bucatini, it is a thick long pasta with a hole in the middle. Although I have to say the Italian prefers “mezze penne rigate”, which is a short pasta with ridges. The ridges are known to hold the sauce better. My mother-in-law would also use spaghetti sometimes too.

How to store the sauce

The sauce can be stored in an air tight container in the fridge for two days. It can also be frozen in a freezer safe bag or container. It will last up to three to four months.

Pasta Amatriciana is a classic Italian pasta dish that’s hearty, flavorful, and easy to make at home. With its rich history and delicious ingredients, I hope you enjoy it as much as we do. Buon Appetito!