Pasta all'Amatriciana – Guanciale, Tomato and Pecorino Pasta

About This Recipe

Amatriciana is one of the four great Roman pasta sauces (carbonara, cacio e pepe, coda alla vaccinara being the others), originating in the mountain town of Amatrice in the Lazio region. The sauce is built on three pillars: guanciale (cured pork cheek) rendered until crispy, San Marzano tomatoes cooked down into a rich, bright sauce, and Pecorino Romano cheese stirred through at the end. A dry white wine and a touch of chilli are the only other necessary additions. The pasta of choice is bucatini — long, thick tubes with a hole running through the centre that traps sauce inside as well as coating the outside. The guanciale renders in a dry pan without any added oil, the fat becoming the cooking medium. The tomatoes are added to this guanciale fat, creating a sauce where the pork richness is woven through every element rather than sitting on top. Amatriciana is one of the most satisfying pasta sauces to make: it comes together in 20 minutes, uses pantry staples, and delivers a depth of flavour that belies its simplicity. Purists insist on no onion and no garlic — the guanciale flavour must be undiluted.

Ingredients

Serves 4

• 400 gbucatini or spaghetti
• 150 gguanciale(cut into lardons)
• 400 gSan Marzano tomatoes(crushed)
• 100 mldry white wine
• 1/4 tspchilli flakes
• 60 gPecorino Romano(grated)
• salt and black pepper

Instructions

1. 1

   Render the guanciale

   Place guanciale in a cold pan. Heat over medium — let it slowly render its fat for 8–10 minutes until golden and crispy. Remove guanciale, leaving the fat in the pan.

   Cold-start rendering is essential — it extracts maximum fat without burning the outside.

2. 2

   Deglaze

   Add wine to the hot pan and let it bubble for 1 minute, scraping up any bits.

3. 3

   Add tomatoes

   Add tomatoes and chilli flakes. Simmer 15 minutes, stirring occasionally, until sauce is rich and slightly thickened.

4. 4

   Cook pasta

   Cook bucatini in heavily salted water until al dente. Reserve 100ml pasta water.

5. 5

   Combine

   Add drained pasta and guanciale to the tomato sauce. Toss vigorously, adding pasta water if needed to loosen. Remove from heat. Stir in Pecorino Romano.

Variations

• •

  Some Roman cooks add a small amount of onion — this is technically 'gricia' style.

• •

  Use rigatoni instead of bucatini for a tube pasta that catches the sauce.

Storage

Sauce keeps 4 days in the fridge. Do not store cooked pasta in the sauce.

Frequently Asked Questions