Pasta all’Amatriciana is one of the most iconic dishes in Roman cuisine, celebrated for its bold flavors and minimal ingredients. Originating from the town of Amatrice and perfected in Rome, this classic pasta recipe proves that simplicity is the secret to unforgettable Italian cooking. With crispy guanciale, rich tomato sauce, and sharp Pecorino Romano, Roman Amatriciana delivers deep, savory flavor in every bite.
What sets authentic Roman Amatriciana apart is its strict adherence to tradition. There’s no garlic, no onion, and no herbs—just high-quality ingredients treated with respect. Guanciale slowly renders its fat to create the foundation of the sauce, while San Marzano tomatoes add just enough acidity to balance the richness. Finished with freshly grated Pecorino Romano, the result is a perfectly harmonious pasta dish.
This Amatriciana recipe is ideal for both weeknight dinners and special occasions. It comes together quickly, yet tastes like something you’d order in a trattoria tucked away on a Roman side street. Whether you choose bucatini for the classic approach or spaghetti for convenience, the sauce clings beautifully to the pasta for a restaurant-quality experience at home.
If you’re looking to master a true Italian classic, Roman Amatriciana is a must-have in your recipe collection. It’s timeless, comforting, and endlessly satisfying—proof that some of the world’s best dishes rely on just a few well-chosen ingredients and time-honored technique.
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Roman Amatriciana
Roman Amatriciana is a bold, classic Italian pasta dish made with crispy guanciale, a rich tomato sauce, and sharp Pecorino Romano. Simple ingredients, big flavor—this is Roman comfort food at its finest.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
12 oz (340 g) bucatini or spaghetti
6 oz guanciale, cut into thin strips
1 tbsp olive oil (optional, only if guanciale is very lean)
1/2 tsp red pepper flakes (adjust to taste)
1 (14 oz) can San Marzano crushed tomatoes
Salt, to taste
3/4 cup finely grated Pecorino Romano cheese
Freshly ground black pepper
Instructions
Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve ½ cup pasta water before draining.
In a wide skillet over medium heat, add guanciale and cook until fat renders and meat becomes crispy (8–10 minutes).
Add red pepper flakes and cook for 30 seconds until fragrant.
Stir in crushed tomatoes and simmer uncovered for 10–12 minutes, until slightly thickened.
Add cooked pasta to the sauce, tossing to coat. Add reserved pasta water as needed for a silky texture.
Remove from heat and finish with Pecorino Romano and black pepper. Toss well and serve immediately.
Notes
Cooking Tips
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Use guanciale if possible – it’s essential for authentic Roman flavor. Pancetta is the closest substitute.
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No garlic or onion – traditional Amatriciana relies on pork, tomato, and cheese only.
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Salt lightly – guanciale and Pecorino add plenty of saltiness on their own.
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Finish off heat when adding cheese to avoid clumping.
Variations
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Spicy Amatriciana: Increase red pepper flakes or add Calabrian chili paste.
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Rigatoni Amatriciana: Swap bucatini for rigatoni for a heartier bite.
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White Amatriciana (in bianco): Skip tomatoes and finish with pasta water and extra Pecorino.
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Pancetta Version: Use thick-cut pancetta if guanciale is unavailable.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 9g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 22g
