One of the four Roman pastas, Amatriciana is made from just 6 ingredients but packs a flavor punch with sweet, tangy tomatoes, rich bits of guanciale, sharp and salty Pecorino Romano cheese, a little kick from red pepper flakes, and a splash of wine. All tossed into al dente bucatini, it’s an Italian masterpiece.
The four Roman pastas, Cacio e Pepe, Carbonara, Gricia, and Amatriciana are iconic for a reason. They showcase the flavors of Roman cuisine using only a few simple yet bold flavors from the region.
While Cacio e Pepe and Carbonara usually steal the spotlight, I think Amatriciana is the most understated of them all. Despite its unassuming appearance, this humble pasta dish is actually bursting with flavor. The base is good-quality tomatoes that are crushed into a rustic sauce, and then tossed with bits of guanciale that melt into the sauce, adding rich, porky flavor. A generous handful of Pecorino Romano adds a sharp, salty finish that is almost indescribably delicious.
Don’t forget the subtle kick from red pepper flakes that marries the ingredients together!
Toss and toss and toss together perfectly al dente bucatini into the sauce, and you’ve got yourself a pasta dish that will transport you straight to Italy.
This quiet contender is proof that sometimes the best things come in unpretentious packages just like some of my other favorite Italian recipes like Italian Meatballs, Tonnato Sauce, and Bagna Cauda.
Ingredients
Here are the classic 6 ingredients you’ll need to make Amatriciana:
- Bucatini pasta – bucatini is traditionally served with Amatriciana sauce. It’s thicker than spaghetti with a tiny hole in the middle of each strand…AKA the perfect vehicle for carrying all that luscious sauce. Can’t find bucatini? Regular spaghetti or thick spaghetti works too.
- Whole peeled tomatoes – look for a can of good-quality, whole peeled tomatoes (preferably from the San Marzano region of Italy) for the most authentic results.
- Guanciale – guanciale is cured pork cheek, and it has an intense pork flavor that’s salty and fatty. Pre-diced guanciale cuts out an extra step of slicing it into pieces. Guanciale can be a bit difficult to find, so using pancetta is a great substitute.
- Pecorino Romano cheese – Pecorino is a salty and sharp hard sheep’s cheese that’s often used in Italian cuisine, especially Amatriciana! Pecorino gives Amatriciana its signature complex flavor, that complements the flavor of the guanciale. It’s a meant-to-be flavor combination!
- Dry white wine – a splash of dry white wine like pinot grigio is used to deglaze and loosen all those little bits of guanciale off the pan after cooking it. Feel free to skip this ingredient if you don’t want to use wine.
- Red pepper flakes (peperoncino) – Amatriciana is traditionally a little spicy. We aren’t talking about knock-your-socks-off heat, but just a little back heat from red pepper flakes gives this pasta dish its signature kick.
Watch How to Make Amatriciana (Video)
My Pro Tip
Tips for the Best Pasta Amatriciana
If you can’t find bucatini, thick spaghetti or regular spaghetti are great substitutes.
If you can’t find guanciale, pancetta is a close second! Guanciale (cured pork cheek) is traditionally used in Amatriciana. It is fattier and richer than pancetta, but typically harder to find in the grocery store.
Be mindful of added salt, since Pecorino and guanciale are both salty!
Amatriciana is mildly spicy, so the heat complements and doesn’t overpower the other ingredients.
Use high-quality canned, whole tomatoes like San Marzano tomatoes for best results. Crush them by hand with scissors for a slightly chunky texture.
Need serving suggestions? Serve alone or with a light and bright Italian Salad or Caprese Salad to round out your plate.
Frequently Asked Questions
Amatriciana is rich and savory from the guanciale, salty and tangy from the Pecorino, slightly sweet and bright from the tomatoes, with a hint of heat from chili flakes.
Amatriciana is named after the town of Amatrice, right out outside of Rome in Italy, where the dish originated – and is pronounced “Ah-mah-tree-CHAH-nah”.
The main difference is Arrabiata is spicier and does not include guanciale, whereas Amatriciana is less spicy with richer flavor from guanciale.
While you can add onion and garlic, they are not traditional in Amatriciana and may detract from the other flavors in the dish.
Not to worry…pancetta is a great substitute.
While you can’t beat pasta Amatriciana right off the stove, you can make the sauce a few days ahead, and toss into freshly boiled pasta right before serving.
Store leftovers, once cooled completely, in an airtight container in the fridge for up to 4 days.
More Pasta Dishes You’ll Love!
If you’ve tried this Pasta Amatriciana Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!
Bucatini all’Amatriciana
Ingredients
- 1 pound bucatini pasta
- 28 ounce can whole peeled tomatoes, preferably San Marzano
- 8 ounces guanciale, or pancetta if can’t find guanciale (diced or cut into ¼ inch thick strips)
- 1 cup fresh, finely grated Pecorino Romano cheese, plus more to garnish
- ¼ cup dry white wine, like pinot grigio
- ½ teaspoon red pepper flakes, peperoncino
- Salt, to taste
Instructions
- In a large pan or pot, cook the diced guanciale over medium heat, tossing often, until just crispy.
- Use a slotted spoon to drain the guanciale and set aside in a paper towel lined bowl.
- Pour off the excess liquid fat, leaving 2 tablespoons in the pan.
- Keeping the pan over medium heat, add the wine. Let cook and evaporate for 1 minute.
- Add tomatoes, and use scissors or a potato masher to roughly chop tomatoes into rustic pieces.
- Season with red pepper flakes and a dash of salt. Gently simmer over medium heat for 7-8 minutes, stirring often. Once done, keep sauce over very low heat to keep warm.
- While the sauce is simmering, boil the pasta. When the pasta is 1 minute from al dente, reserve ¼ cup pasta water.
- Drain pasta, and add to the sauce. Add pasta water. Toss.
- Add guanciale and Pecorino Romano. Toss again. Serve with more Pecorino.
Video
Notes
- If you can’t find bucatini, you can also use thick spaghetti or regular spaghetti, or even a short pasta of choice.
- Guanciale (cured pork cheek) is traditionally used in Amatriciana. It is fattier and richer than pancetta, but typically harder to find in a grocery store. If you can’t find guanciale, pancetta is a close second!
- Be mindful of added salt, as the Pecorino and guanciale are both salty!
- Amatriciana is mildly spicy (like this recipe). Adjust amount of red pepper flakes to taste.
- This recipe calls for Pecorino Romano cheese, not regular Romano (they are different!).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is so easy! I did not expect to love it, so I was pleasantly surprised at how fabulous this pasta is. It is packed with flavor, and I was very impressed. I am making it again next weekend for a small dinner I am making for friends.
I’m so glad I was able to change your mind about the dish! Thanks for sharing your review!
Grace
This pasta recipe is medicine for the soul in the dead of winter!
Totally agree!!
Grace
It’s perfect. That is all!
Yay!!
Grace