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