Pasta all’amatriciana: the traditional recipe, explained step by step

Name: Pasta all’amatriciana: the traditional recipe, explained step by step
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Cuisine: En
Ingredients: 180 g rigatoni (bucatini, mezze maniche or spaghetti); 80 g guanciale; 200 g peeled tomatoes; 20 g Pecorino Romano; 25 g dry white wine; 1 fresh chili pepper; Black pepper, to taste

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Main Dish

Very Easy

30 min

456 Kcal

One of the iconic dishes of Italian culinary tradition is pasta all’Amatriciana. This simple recipe uses just a few ingredients, so the secret to a perfect result is choosing them carefully. Amatriciana takes its name from the small town of Amatrice in Lazio and has very ancient origins. It is said that the earliest version of this typical Lazian recipe was made by shepherds using only pecorino, Amatrice guanciale and black pepper. Only later was the recipe for this delicious pasta dish refined with the addition of tomato sauce. The combination of crispy guanciale, tomato sauce and Pecorino Romano creates a dish that delights the taste buds with every bite. Make this recipe and discover the authentic taste of Italian cooking. We’ll explain the method step by step so you can make pasta all’Amatriciana at home that’s worthy of the best Roman trattorias. We used rigatoni because we love how the Amatriciana sauce clings to this short pasta shape, but you can also use bucatini (the preferred shape among Amatriciana purists), spaghetti or mezze maniche. If you like our rigatoni all’Amatriciana, share the recipe with your friends!

Ingredients

180 g rigatoni (bucatini, mezze maniche or spaghetti)
80 g guanciale
200 g peeled tomatoes
20 g Pecorino Romano
25 g dry white wine
1 fresh chili pepper
Black pepper, to taste

Materials

Cutting board
Knife
Wooden spoon
Fork

Preparation

Preparation20 min

Cook time10 min

Place the guanciale slices on a cutting board and remove the rind.
Cut the guanciale slices into strips about 1 cm wide (cut them in half if they seem too long).
Put the guanciale into a pan (without fat) and cook over low heat for about 9 minutes, stirring frequently to prevent it from burning.
When the fat from the guanciale becomes translucent, add the white wine to deglaze the pan. Turn up the heat and wait for the wine to evaporate completely and the guanciale to cook through. Set it aside in a small bowl.
Add the peeled tomatoes into the pan used to cook the guanciale, and add a whole chili pepper. Mash the tomatoes with a fork and let the tomato sauce cook for about 12 to 13 minutes over medium heat.
Meanwhile, cook the pasta in boiling water.
Remove the whole chile from the tomato sauce and add the cooked guanciale that you set aside. Then mix the sauce well.
Drain the pasta al dente and pour it into the pan with the sauce.
Toss briefly to combine the pasta with the Amatriciana sauce, then add a generous sprinkling of grated Pecorino Romano and a little black pepper (don't overdo it).
Plate and serve immediately. Your rigatoni all’Amatriciana is ready!

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FAQ ❓

Can I store pasta all’Amatriciana?

We recommend eating the dish as soon as it is ready. However, you can store the Amatriciana sauce and use it later.

How long can I store Amatriciana sauce?

For a couple of days in the refrigerator in an airtight container.

What type of pasta is used for Amatriciana?

Amatriciana purists insist on using bucatini. You can also make pasta all’Amatriciana with short pasta (rigatoni, tortiglioni or mezze maniche) or spaghetti.

Can I use pancetta instead of guanciale?

It’s best to avoid pancetta because it has a much stronger flavor. Traditional Amatriciana is made with guanciale (Amatrice guanciale would be ideal if you can find it).