Pasta all'Amatriciana (Roman Tomato and Guanciale Pasta)

About This Recipe

Amatriciana originates from Amatrice, a town in the mountains east of Rome, and is one of Rome's canonical pasta sauces (alongside carbonara, cacio e pepe and gricia). The base is guanciale (cured pig's cheek) rendered in its own fat with a splash of white wine, combined with San Marzano tomatoes, Pecorino Romano and dried chilli (peperoncino). The pasta of choice is rigatoni in Rome; in Amatrice itself it is spaghetti. The sauce is relatively quick to make but the quality of the guanciale is transformative — its fat is silkier and more flavourful than pancetta. Amatriciana became internationally famous after the devastating 2016 earthquake destroyed much of Amatrice, leading to a worldwide tribute to the town through its most famous dish.

Ingredients

Serves 4

• 400 grigatoni or spaghetti
• 200 gguanciale, cut into lardons
• 400 gcanned San Marzano tomatoes, crushed
• 80 gPecorino Romano, grated
• 100 mldry white wine
• 0.5 tspdried chilli flakes (peperoncino)
• to tastesalt

Instructions

1. 1

   Render guanciale

   Cook guanciale in a large pan over medium heat with no added fat. Render slowly until the fat is translucent and the meat is crispy at the edges, about 8 minutes.

2. 2

   Add wine

   Add white wine and simmer until evaporated, about 2 minutes. Add chilli flakes.

3. 3

   Add tomatoes

   Add crushed tomatoes and season with a pinch of salt (Pecorino is salty — be conservative). Simmer for 15 minutes until the sauce thickens slightly.

4. 4

   Cook pasta

   Cook pasta in well-salted boiling water until al dente. Reserve 100 ml pasta water before draining.

5. 5

   Combine

   Add drained pasta to the sauce and toss over low heat for 1–2 minutes, adding a splash of pasta water if needed to loosen.

6. 6

   Serve

   Divide between bowls and top with grated Pecorino and optional extra chilli.

Variations

• •

  Add a whole dried chilli while sautéing the guanciale and remove before serving for a more subtle heat.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

• •

  Lighter: reduce the fat by a third and finish with a squeeze of citrus or a splash of vinegar to keep brightness without losing body.

Storage

The sauce keeps in the fridge for 3 days. Cook pasta fresh.

Frequently Asked Questions