Pasta all’Amatriciana is a true classic of Lazio’s culinary tradition — comforting, wholesome, and full of flavour. It originates from Amatrice, a small town where shepherds once prepared it with just a few simple ingredients they could carry on their journeys.
For an authentic taste, use guanciale instead of pancetta and, if possible, choose pecorino from Amatrice — slightly milder and less salty than Pecorino Romano, allowing the flavours to balance beautifully. You don’t need to add olive oil, as the guanciale will render enough of its own fat while cooking. Just a few high-quality ingredients, prepared with care, are all you need for a perfect plate of Amatriciana.
Originally, the dish didn’t include tomatoes. The first version, known as Amatriciana Bianca or Pasta alla Gricia, was made only with guanciale (cured pork cheek) and pecorino cheese. When tomatoes arrived in Italy, they transformed the recipe into the rich, red pasta we know and love today.
Over time, shepherds from Amatrice who moved to Rome in search of work brought their beloved recipe with them — a simple dish that quickly captured the hearts and tables of the city.
Servings: 4
Ingredients:
- 12 oz (340 g) bucatini or spaghetti
- 5 oz (150 g) guanciale (cured pork cheek) from Amatrice
- 14 oz (400 g) whole plum tomatoes (or passata)
- 2.5 oz (70 g) freshly grated pecorino cheese from Amatrice
- Salt and black pepper, to taste
Step-by-Step Instructions:
- Prepare the guanciale
Start by removing the tough outer skin from the 5 oz (150 g) guanciale, then cut it into ½ inch (1 cm) thick strips. Place it in a non-stick pan and cook over medium heat. Let it slowly render its fat until the pieces turn golden and crisp. There’s no need for olive oil — the guanciale provides all the richness you need. Once crispy, remove the guanciale and set it aside, keeping the rendered fat in the pan. - Make the sauce
Add the 14 oz (400 g) whole plum tomatoes crushed by hand into the same pan with the guanciale fat. Let it simmer gently for about 10–15 minutes, until slightly thickened. Season lightly with salt and black pepper — remember that both guanciale and pecorino are naturally salty, so make sure to find the right balance. - Cook the pasta
In a large pot of salted water, cook 12 oz (340 g) bucatini until just al dente. Reserve a small cup of the cooking water before draining. - Combine pasta and sauce
Return the guanciale to the sauce and add the drained pasta. Toss everything together over low heat for a minute or two, adding a splash of the reserved pasta water if needed to loosen the sauce. - Add the cheese and serve
Remove from the heat and sprinkle generously with 2.5 oz (70 g) grated pecorino cheese. Toss well so the cheese melts into the sauce, coating each strand of pasta. Serve immediately with extra pecorino cheese and black pepper on top.
Buon appetito!
Nutritional Information (per serving):
Calories: 565 kcal | Carbohydrates: 56 g | Protein: 27 g | Fat: 25 g | Saturated Fat: 9 g | Fibre: 3 g | Sugar: 5 g | Sodium: 950 mg | Cholesterol: 70 mg
Disclaimer: The nutritional information provided in this blog is an estimate based on available online tools. It is not intended to serve as medical or dietary advice. We do not accept responsibility for any consequences arising from the use of this information.
Bucatini all’Amatriciana
Ingredients
- 12 oz (340 g) bucatini or spaghetti
- 5 oz (150 g) guanciale (cured pork cheek)from Amatrice
- 14 oz (400 g) whole plum tomatoes (orpassata)
- 2.5 oz (70 g) freshly grated pecorino cheese from Amatrice
- Salt and black pepper, to taste
Instructions
- Prepare the guancialeStart by removing the tough outer skin from the 5 oz (150 g) guanciale, thencut it into ½ inch (1 cm) thick strips. Place it in a non-stick pan and cookover medium heat. Let it slowly render its fat until the pieces turn golden andcrisp. There’s no need for olive oil — the guanciale provides all the richnessyou need. Once crispy, remove the guanciale and set it aside, keeping therendered fat in the pan.
- Make the sauceAdd the 14 oz (400 g) whole plum tomatoes crushed by hand into the same pan with the guanciale fat. Let it simmer gently for about 10–15 minutes, until slightly thickened. Season lightly with salt and black pepper — remember that both guanciale and pecorino are naturally salty, so make sure to find the right balance.
- Cook the pastaIn a large pot of salted water, cook 12 oz (340 g) bucatini until just al dente. Reserve a small cup of the cooking water before draining.
- Combine pasta and sauceReturn the guanciale to the sauce and add the drained pasta. Toss everything together over low heat for a minute or two, adding a splash of the reserved pasta water if needed to loosen the sauce.
- Add the cheese and serveRemove from the heat and sprinkle generously with 2.5 oz (70 g) grated pecorino cheese. Toss well so the cheese melts into the sauce, coating each strand of pasta. Serve immediately with extra pecorino cheese and black pepper on top.
