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Home » Ingredient » Pasta » Classic Pasta Amatriciana

Classic Pasta Amatriciana

By: Rosemary Published: April 18, 2020 Updated on: April 18, 2020

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Classic Pasta Amatriciana is a quick and easy Italian pasta recipe that is the perfect dinner idea. Sautéed pancetta in a perfectly spiced Tomato Sauce. Delicious.

Table of Contents

  • Classic Pasta Amatriciana
  • What is the difference between pancetta and guanciale?
  • What does Amatriciana mean?
  • How to make Amatriciana Sauce
  • What is the best pasta to use?
  • More delicious Pasta Recipes
  • How to store the sauce
      • Never Miss a Recipe!
  • Classic Pasta Amatriciana
    • Ingredients  1x2x3x
      • *Depending on the pasta but usually double the amount of dry to get cooked.
    • Instructions 
    • Notes
      •  
    • Nutrition

amatriciana pasta in a white baking dish with a silver spoon and blue napkinClassic Pasta Amatriciana

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.

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.

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.

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.

pasta in a white baking pan with a forkful

How to make Amatriciana Sauce

In a medium pan add the olive oil, pancetta and water, cook over medium heat until the pancetta is cooked (not over cooked or crisp) and water has evaporated.

Then add the garlic,  tomatoes, spices and water. Stir to combine, place lid on pan but leave a small space uncovered, continue cooking over medium heat, stirring occasionally for approximately 10 minutes.

Remove the cover and continue cooking until thickened. Add the al dente pasta, a little pasta water and toss together over medium high heat for about 30 seconds.

Serve immediately, top with freshly grated parmesan or pecorino cheese if desired.

Pasta AllAmatriciana, a delicious, fast and easy Italian Pasta recipe, pancetta/bacon, spices and tomatoes. Perfect anytime meal.

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 rigate pasta with ridges. The ridges are known to hold the sauce better.

More delicious Pasta Recipes

15+ Ultimate Pasta Recipes

Easy Italian Pasta & Shrimp

Hot Caprese Pasta

Pasta alla Checca

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.

So if you are looking for an easy Italian Sauce recipe then I hope you give this Classic Pasta Amatriciana a try and let me know how it goes. Take care and Buon Appetito!

pasta in a white baking pan with a forkful

pasta in a white baking pan with a forkful
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    Classic Pasta Amatriciana

    Rosemary Molloy
    Classic Pasta Amatriciana is a quick and easy Italian pasta recipe that is the perfect dinner idea. Sautéed pancetta in a perfectly spiced Tomato Sauce. Delicious.
    4.50 from 4 votes
    Prevent your screen from going dark
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    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Pasta
    Cuisine Italian
    Servings 4 servings
    Calories 324 kcal

    Ingredients
      

    • 3/4 cup pancetta or guanciale (chopped) (170 grams)
    • 2 tablespoons olive oil
    • 3/4 cup water (divided) (176 grams divided)
    • 1-2 cloves garlic chopped (minced)
    • 1 can peeled Roma or Marzano (tomatoes with juice no additives) 1 1/2 - 2 cups (400 grams)
    • 1 1/2 teaspoons oregano
    • 1 teaspoon basil (or fresh basil leaves 5-6 chopped)
    • 1/4 teaspoon salt
    • 1-2 pinches hot pepper flakes (if desired)
    • 3- 3 1/2 cups pasta al dente* (600-700 grams)

    *Depending on the pasta but usually double the amount of dry to get cooked.

      Instructions
       

      • In a medium pan over medium heat add the olive oil, pancetta and 1/4 cup (58 grams) water, cook until the pancetta is cooked (not over cooked or crisp) and water has evaporated (approximately 10 minutes). Stirring occasionally.
      • Add the garlic, can of tomatoes (cut up the tomatoes and mash gently with a fork), then add the oregano, basil, salt, hot pepper flakes and 1/2 cup (118 grams) water. Stir to combine, place the lid on the pan, but leave a small space uncovered, continue cooking over medium heat, stirring occasionally for approximately 10 minutes, remove cover and continue cooking until thickened but not overly.
      • Add 3 - 3 1/2 cups cooked al dente pasta (my husband prefers short pasta, he says it holds the sauce better, I prefer Bucatini, you decide, add 1/2 ladle of pasta water and toss together gently over medium high heat for about 30 seconds or until thickened and almost a creamy texture. Serve immediately, top with freshly grated parmesan or pecorino cheese if desired. Enjoy!

      Notes

       

       
       

      Nutrition

      Calories: 324kcal
      Keyword amatriciana sauce, Italian amatriciana sauce for pasta, pasta amatriciana
      Tried this recipe?Let us know how it was!

      Updated from June 16, 2014.

      Pasta all'Amatriciana, not only one of the most delicious Italian Pasta recipes but also one of the eastiest, pancetta/bacon, spices and tomatoes Perfect.|anitalianinmykitchen.com

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        Main Dish, Most Posts, Pasta, Pork

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        1. Sarah says

          April 22, 2020 at 4:05 am

          5 stars
          Delicious!! This was a lovely culinary trip back to our time in Rome in October. How things have changed since then ☹️

          Thank you for posting these wonderful recipes!

          Reply
          • Rosemary says

            April 22, 2020 at 6:57 pm

            Hi Sarah, thanks, glad I could bring back some happy memories at this time. I hope you get to return one day. Take care.

            Reply
        2. D J Smith says

          September 18, 2019 at 10:38 pm

          3 stars
          While tasty, tomato, we think we should have doubled the pancetta to offer more taste above the tomato. We will make this again and add some pancetta in hopes to get a little more “pancetta” flavor. This first time we used Bucatoni; next time we will the the Italian’s favorite; short pasta.

          Reply
          • Rosemary says

            September 19, 2019 at 5:44 pm

            Hi DJ, thanks let me know with the extra pancetta and the short pasta. 🙂

            Reply
        3. D J Smith says

          September 18, 2019 at 7:59 pm

          First try today. How many dry ounces of pasta is equal to 3-cups cooked pasta????

          Have loved each of your recipes to date…..

          Reply
          • Rosemary says

            September 18, 2019 at 8:42 pm

            Hi DJ about 1 1/2 – 2 cups dry is equal to 3 cups cooked. Let me know how you like it.

            Reply
        4. Jessica - The Novice Chef says

          January 27, 2016 at 4:27 pm

          That photo is making me crave pasta for breakfast! So gorgeous!

          Reply
          • Rosemary says

            January 28, 2016 at 3:16 pm

            Hi Jessica, thanks and why not?

            Reply
        5. titicrafty says

          June 27, 2014 at 12:15 pm

          5 stars
          OMG This looks amazing… Mouthwatering! I must admit I LOVE pasta and this sause is one of my very favorites!!!

          XOXO

          Reply
          • rose says

            June 27, 2014 at 9:08 pm

            Hi, thanks, I must say it is my daughter’s favourite, she never gets tired of it.

            Reply
        6. Lena says

          June 19, 2014 at 12:17 pm

          Making this tonight!!!

          Reply
          • rose says

            June 19, 2014 at 5:04 pm

            Hi Lena, let me know how it turns out.

            Reply
        7. Agnieszka says

          June 17, 2014 at 9:10 am

          Hello!

          I saw your blog and thought it had great recipes and awesome pictures! I therefore would like to invite you to our new culinary website which has just started.

          This is how it works in short. TastyQuery.com is a website for food bloggers and their fans allowing them to automatically collect recipes from your food blog. It’s a large database of links to recipes on food blogs. Everyone can join us for free.

          For more please visit:
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          TastyQuery.com is an English version of our main website called “Mikser Kulinarny”, founded in Poland. “Mikser Kulinarny” has a large audience (over 2 mln unique visitors monthly) and with TastyQuery.com we want to repeat that success and drive thousands of new visitors to your food blog.

          In case of any questions, don’t hesitate to contact us.

          Best regards
          Agnieszka

          Reply
          • rose says

            June 17, 2014 at 10:31 am

            Hello Agnieszka, thanks very much, I will for sure check out your new culinary website.

            Reply

        Hi, I'm Rosemary.

        Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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