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Amatriciana

Amatriciana is a classic Roman dish featuring a rich tomato sauce, smoky guanciale, and a sprinkle of Pecorino Romano. It's simple enough for a weeknight yet elegant enough for company.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner
Cuisine Italian
Servings 4 Servings
Calories 670 kcal

Equipment

  • Large pot for boiling pasta
  • Skillet for the sauce
  • Large serving bowl
  • Wooden spoon
  • Colander

Ingredients
  

For the Sauce

  • 2 tablespoons olive oil
  • 4 ounces guanciale or pancetta, diced
  • 1 can (14 ounces) crushed tomatoes (400 g)
  • Salt to taste
  • Freshly cracked black pepper to taste
  • 1 cup Pecorino Romano cheese grated (100 g)

For the Pasta

  • 12 ounces spaghetti or bucatini (340 g)
  • Fresh basil leaves for garnish (optional)

Instructions
 

Prepare the Pasta

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve a cup of the pasta water before draining.
  • Tip: Cooking your pasta to al dente ensures it retains a slight bite, making it perfect for holding the sauce.

Cook the Guanciale

  • In a skillet over medium heat, add olive oil. Once hot, add the guanciale and cook until it’s crispy and golden, about 5-7 minutes. The fat will render, creating a luscious base for your sauce.
  • Tip: Don’t rush this step; slow cooking will deepen the flavor of the guanciale.

Make the Sauce

  • Stir in the crushed tomatoes, and season with salt and pepper. Simmer for 10 minutes until the sauce thickens slightly. If it becomes too thick, add a splash of reserved pasta water.

Combine Pasta and Sauce

  • Add the drained pasta to the skillet, tossing it in the sauce. If it's dry, add more reserved pasta water until you achieve your desired consistency. Remove from heat and mix in the grated Pecorino Romano until creamy.
  • Tip: Save a bit of cheese for garnishing on top before serving!

Notes

Pro tips: Use high-quality guanciale for the best flavor; it makes a noticeable difference. Pecorino Romano adds a salty tang that completes the dish. Experiment with adjusting the amount of crushed tomatoes for your preferred sauce consistency. Serve immediately for the best texture and flavor.