Name: Pasta Amatriciana Recipe (Roman Classic)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g spaghetti or bucatini; 150 g guanciale; 400 g canned tomatoes; 60 ml white wine; 1/2 tsp red pepper flakes; 80 g Pecorino Romano; to taste black pepper

How to Make Pasta Amatriciana

Step 1: Prepare the Guanciale

Cut guanciale into strips (lardons) about 1cm wide and 3-4cm long.

Pro Tip: Cutting into strips (not cubes) is traditional for amatriciana.

Step 2: Render the Guanciale

Place guanciale in a cold pan. Turn heat to medium-low. Cook for 8-10 minutes, stirring occasionally, until:

Fat has rendered (clear liquid in pan)
Pieces are golden-brown
Crispy on the outside

Visual Cue: Guanciale should sizzle gently. If browning too fast, lower the heat.

Important: Don't remove the rendered fat—you need it for the sauce.

Step 3: Add Wine (Optional)

If using wine:

Add white wine to the pan
Let it reduce by half (about 1-2 minutes)
Scrape any browned bits from the pan

Why wine: Adds depth and helps deglaze the pan.

Step 4: Add Tomatoes and Pepper

Add crushed tomatoes to the pan
Add red pepper flakes (or fresh chili)
Season with black pepper
Bring to a simmer
Cook for 15-20 minutes, stirring occasionally

Visual Cue: Sauce should thicken and reduce slightly. Oil should float on top.

Pro Tip: Break up tomatoes with a spoon as they cook if using whole tomatoes.

Step 5: Cook the Pasta

While sauce simmers, bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente (firm to the bite, about 1 minute less than package directions).

Critical: Before draining, reserve 1/2 cup of pasta water (you may not need it, but good to have).

Visual Cue: Pasta should bend but still have a slight white center when you bite it.

Step 6: Combine Pasta and Sauce

Add drained pasta to the pan with sauce
Toss to coat pasta with sauce
Add pasta water if needed (1-2 tablespoons) for consistency
Add half the Pecorino and toss
Toss vigorously for 30 seconds

Visual Cues:

Pasta well-coated with sauce
Sauce clings to pasta
Guanciale pieces distributed throughout

Step 7: Serve Immediately

Divide among warm bowls. Top with remaining Pecorino and extra black pepper. Serve immediately!

# Pasta Amatriciana Recipe (Roman Classic)

Pasta amatriciana is one of Rome's four classic pastas—rich, tomato-based, and deeply satisfying. With guanciale, tomatoes, and Pecorino Romano, this dish balances the richness of carbonara with the brightness of tomatoes.

Why This Recipe Works

This authentic Roman amatriciana succeeds because:

Traditional ingredients — Guanciale, San Marzano tomatoes, Pecorino Romano
Proper technique — Rendered fat creates the base, tomatoes add brightness
Balance of flavors — Rich guanciale, bright tomatoes, salty cheese
Authentic method — No onions (traditional), no garlic (not traditional)
Perfect texture — Sauce clings to pasta beautifully

Important Note: Amatriciana is one of the four classic Roman pastas, along with carbonara, cacio e pepe, and gricia. It's named after Amatrice, the town where it originated.

Ingredients You'll Need

For the Amatriciana

400g spaghetti or bucatini — Bucatini is traditional, but spaghetti works
150g guanciale — Cut into strips (lardons)
400g canned tomatoes — San Marzano preferred, crushed or whole (crush if whole)
60ml white wine — Dry white wine, optional but recommended
1/2 teaspoon red pepper flakes — Or 1 small fresh red chili, minced
80g Pecorino Romano — Freshly grated
Black pepper — Freshly cracked, to taste

Ingredient Notes:

Pasta: Bucatini is traditional, but spaghetti, rigatoni, or mezze maniche work
Guanciale: Essential—pancetta works but guanciale is traditional
Tomatoes: San Marzano are best, but any good quality canned tomatoes work
Wine: Optional but adds depth—use dry white wine

Why These Ingredients:

Guanciale provides rich, porky base
Tomatoes add brightness and acidity
Red pepper adds heat (traditional)
Pecorino adds saltiness and creaminess

Equipment Needed

Large pot for pasta
Large skillet or pan
Tongs or pasta fork
Grater (for cheese)
Cutting board and knife

More Recipes You'll Love

[Cacio e Pepe](/recipes/cacio-e-pepe/) — Cheese and pepper Roman pasta
[Pasta alla Gricia](/recipes/pasta-alla-gricia/) — Guanciale and Pecorino
[Classic Spaghetti Carbonara](/recipes/classic-carbonara/) — The fourth Roman pasta
[The Four Pastas of Rome](/guides/four-pastas-of-rome/) — Complete guide to Roman pastas

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Recipe tested and perfected — This authentic amatriciana recipe has been tested multiple times to ensure it works reliably. Follow the technique and you'll have perfect amatriciana every time.