• Cooking Tips
  • About
  • Contact
  • Disclosure/Privacy
  • Recipe Index

Sign Up for My Newsletter and free EBook ✉️
  • Home
  • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
  • Desserts
    • Cookies & Bars
    • Donuts & Pastries
    • Frostings & Glazes
    • Homemade Candy
    • Ice Cream & Frozen Desserts
    • Muffins & Sweet Breads
    • No-Bake Desserts
    • Tarts & Pies
  • Seasons
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
  • American Favorites
    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish
    • Desserts
    • Side Dishes

Sign Up for My Newsletter and free EBook ✉️
↑

An Italian in my Kitchen

Authentic Italian Recipes

  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Nuts
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
    • Desserts
      • Cookies & Bars
      • Donuts & Pastries
      • Frostings & Glazes
      • Homemade Candy
      • Ice Cream & Frozen Desserts
      • Muffins & Sweet Breads
      • No-Bake Desserts
      • Tarts & Pies
  • Seasons
    • Cooking Tips for Making it Italian
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
    • Recipe Collections
  • American Favorites
    • Drinks
    • Appetizers
    • Breakfast
    • Lunch
    • Main Dish
    • Desserts
Home » Ingredient » Pasta » Classic Pasta Amatriciana

Classic Pasta Amatriciana

Last Updated April 18, 2020. Published April 18, 2020 By Rosemary 15 Comments

Share

Share
Pin
Email
Jump to Recipe

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.

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
Print Recipe Pin Recipe Rate Recipe
4.5 from 4 votes

Classic Pasta Amatriciana

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.
Prevent your screen from going dark
Follow me on Youtube!Watch the videos and don't forget to subscribe on Youtube!
Course Pasta
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 324kcal
Author Rosemary Molloy

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
    Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

    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

    Subscribe Today

    Never Miss a Recipe!

    Subscribe today and receive my free e-book of recipes!

      We won't send you spam. Unsubscribe at any time.

      Filed Under: Main Dish, Most Posts, Pasta, Pork

      Related

      Comments

        Leave a Reply Cancel reply

        Your email address will not be published. Required fields are marked *

        Recipe Rating




        This site uses Akismet to reduce spam. Learn how your comment data is processed.

      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:
        http://tastyquery.com

        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

      Spring & Summer Recipes

      3 glasses of mousse on a white board with spoons and 2 slices of peaches

      Peach & White Chocolate Mousse

      antipasto skewers on a white board

      Easy Italian Antipasto Skewers

      Chocolate chunk cookies on a white plate.

      Chocolate Chunk Cookies

      brussel sprout salad in a bowl

      Shredded Brussel Sprout Salad

      iced coffee in a glass with a black and white straw and a caraf

      Creamy Italian Iced Coffee

      tomato pizza on a wooden board

      Homemade Fresh Tomato Pizza

      Filter By Date

      Readers Favorite Trending Recipes

      • pizza dough 3 rounds on parchment paper Best Pizza Dough
      • puff pastry cut in half stacked. Quick & Easy Homemade Puff Pastry
      • gnocchi in a black pan Homemade Potato Gnocchi
      • strawberry mousse in 4 glasses Easy Fresh Strawberry Mousse

      Ingredients.

      • Beef
      • Chicken
      • Chocolate
      • Eggs
      • Fish & Seafood
      • Pasta
      • Pork

      Course.

      • Appetizers & Snacks
      • Breakfast / Brunch
      • Drinks
      • Lunch
      • Main Dish

      Browse.

      • About Me – Rosemary Molloy
      • Contact
      • Disclosure/Privacy
      • Recipe Index
      Copyright ©2022, An Italian in my Kitchen. All Rights Reserved.
      Design by Pixel Me Designs