Go Back
+ servings
Print

Amatriciana Pasta

Pasta amatriciana is one of the four roman pasta recipes - made with bucatini pasta, canned tomatoes and guanciale - it's easy to make and packs in so much flavor! Top with pecorino romano, and you have a perfect plate of pasta.

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Servings 3 people
Calories 1025 kcal

Ingredients

  • 300 grams bucatini pasta
  • 1 cup guanciale cut into strips
  • 1 can peeled plum tomatoes 796mL can
  • dry chili pepper to taste
  • 1/4 cup white wine pinot grigio or similar
  • 1/3 cup grated pecorino romano plus more for garnish
  • salt and pepper to taste

Instructions

  1. In a large pan that will also fit the pasta, throw in the guanciale. Bring the pan to medium heat and cook the guanciale until crispy, about 10-15 minutes.

  2. Once gunaciale is crispy, add white wine and deglaze. Let the alcohol evaporate off, a few minutes.

  3. Remove the guanciale from the pan and set aside, but keep the rendered fat in.

  4. While guanciale is cooking, bring a pot of water to boil. Add salt when it comes to a boil.

  5. Mash the tomatoes with a fork or your hands and add them to the pan with the rendered guanciale fat. Add chilii pepper, black pepper to taste, along with a little bit of salt (very little). Let the sauce cook for 20-25 minutes, until reduced.

  6. When there are about 10-12 minutes left for the sauce to finish cooking, add the pasta to the boiling water. Cook the pasta until just before al dente. This is important because the pasta will finish cooking in the pan.

  7. Add the guanciale back to the sauce.

  8. Add the pasta to the pan with the tomato sauce. Mix together for a few minutes, until sauce absorbs into the pasta. Add pecorino romano and mix again.

  9. Remove from heat, plate and top with additional pecorino romano. Enjoy!

Recipe Notes

  • Type of pasta to use: bucatini is the most traditional pasta for this dish, but spaghetti will also work, and if you want to try a short pasta, rigatoni or mezze maniche (half rigatoni) will work as well.
  • If you can't get your hands on guanciale, you can use pancetta. Pancetta is less fatty than guanciale so you will need to add a bit of olive oil to the pan to help it cook down. The guanciale doesn't need any oil added to the pan because it's fatty enough. If you're in a pinch, you could also use bacon.
  • Chilis to use: you can use dried red chili peppers to make this dish, or you can easily use fresh chili peppers, or dried chili flakes.
  • Be careful when adding the wine to the pan with the guanciale - it will splatter
  • Amatriciana is a naturally salty dish - Guanciale is very salty, and pecorino as well. You will also salt the pasta water. So you only need to add very little salt to the sauce when seasoning.
Nutrition Facts
Amatriciana Pasta
Amount Per Serving
Calories 1025 Calories from Fat 585
% Daily Value*
Fat 65g100%
Saturated Fat 25g156%
Cholesterol 97mg32%
Sodium 1022mg44%
Potassium 504mg14%
Carbohydrates 81g27%
Fiber 5g21%
Sugar 6g7%
Protein 26g52%
Vitamin A 206IU4%
Vitamin C 13mg16%
Calcium 183mg18%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.