You simply must have this pasta amatriciana recipe up your sleeve. It only has a few ingredients, comes together really quickly and of course, is completely delicious! The classic Italian recipes like this (and my fave Cacio e Pepe!!) are so genius in their simplicity. Let the ingredients work their magic and get that fork twirling.
Hi! I am slowly building up my versions of the classic Italian recipes in my quest for The Burnt Butter Table to be a one stop shop! Pasta Amatriciana is next on the list as any excuse I have to cook with guanciale, I take it. Guanciale is cured pork cheek (just a really thick cut bacon). You could also use pancetta.
An amatriciana sauce is a simple tomato pasta sauce base and finished with lots of pecorino cheese. I just love in Italian cooking how a few ingredients can marry so perfectly to create a taste sensation.
If you want to try some other classic pasta dishes, try:
- My favorite recipe, Easy Cacio e Pepe (another of the classic roman pastas).
- Pasta Puttanesca, a delicious tomato sauce with capers, anchovies and olives.
- Pasta Alfredo, the perfect marriage of cheese and butter.
Ingredients
Guanciale - I really hope you can find it in your area! It is cured pork cheek and is similar to pancetta and bacon, which is a good alternative. It will come vacuum sealed. Don't cut any of the fat off, that's its beauty!
Garlic - The traditional recipe doesn't seem to have garlic in it but I can't stop myself. Fresh garlic cloves are best.
Tomato paste - I always like to add tomato paste to a sauce, it just adds a bit more depth of flavor. Not a must if you don't have it.
White wine - Use a Sauvignon Blanc or Pinot Grigio, any dry white wine will work.
Can of tomatoes - Good quality whole tomatoes will make a really big difference here as there are so few ingredients. Try and find San Marzano tomatoes if you can but anything Italian will be good.
Pecorino cheese - The original recipe uses pecorino but use parmesan if that is what you have or prefer.
OPTIONAL - Red pepper flakes (chilli flakes) if you want a kick of heat.
Expert tips!
- If using dried pasta, undercook it by a minute from package instructions so it can bubble away IN the sauce for a minute or two at the end and still be al dente.
- Always reserve a mug of the starchy pasta water before draining. This recipe actually requires pasta water anyway but regardless it's a great practice to get into. A splash of pasta water can transform any sauce.
- Take your time cooking the guanciale down, it should take a good 8 - 10 mins. You want it nice and golden brown but also for the fat to render out into the pan.
- Don't remove the fat from the pan - it's flavor!!
- Salt your pasta water correctly! For two people I use about 1.7L water and a good tablespoon of table salt (you'll need even more if using something like a Kosher salt as it is less salty.) The water should taste REALLY salty.
The biggest tip of all for any pasta dish
This is VERY important. Letting your cooked pasta bubble away IN the sauce at the end is key. Please don't serve a finished sauce over naked pasta, it's just not ok in my book. Transfer pasta straight into the bubbling sauce, that is why I tend to undercook it slightly in the water.
It's not only for aesthetics, it really helps your finished dish be the best it can be.
- It helps the sauce cling to the pasta, coating it perfectly.
- The starch from the pasta aids in thickening the sauce.
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How to make this pasta recipe
The full ingredient list and method are in the recipe card below!
ONE: Fry the guanciale in olive oil over a medium heat in a large skillet until golden brown and the fat has rendered out mostly. Use a slotted spoon to remove from pan and set aside.
TWO: Add the garlic to the rendered fat (and red pepper flakes if using) and gently sizzle for 30 seconds, followed by the tomato paste for 30 seconds.
THREE: Add the white wine, whisk so it all combines and gently simmer until it reduces slightly, 2 minutes or so.
FOUR: Add the blitzed tomatoes, salt and black pepper, mix well and gently simmer on a medium-low heat for 10 - 12 minutes (I cook my pasta in this time). Add the crispy guanciale pieces back in half way through.
FIVE: Add your cooked pasta to sauce and ½ cup of pasta water and toss well. I let the pasta gently bubble away for a good three minutes or so.
SIX: Turn the heat down to lowest and sprinkle the pecorino romano cheese on top, tossing and letting it melt through gently.
What pasta shape is best?
Pasta Amatriciana is often made with bucatini pasta, it's a long extruded tube shape. I have used spaghetti as I always have that in the cupboard. Use whatever you like, any pasta shape will be great!
Feel like making your own pasta?
You really are in the right place! My Easy Homemade Pasta Dough is fool proof and the recipe has really easy step by step instructions. An easy shape to start with would be my Homemade Pappardelle.
If you have never made pasta before I actually suggest a Semolina Dough, it's much easier! My Hand Rolled Gnocchi Sardi is a really easy to achieve shape. Fun to make with friends and family.
Recipe FAQs
If you can't find any then pancetta is a great substitute. You can use bacon but it won't give it the same smoky rich flavor.
This one is pretty straight forward in that sense. Once the tomatoes are added to the sauce it needs to simmer for 10 - 12 minutes so I use that as a guide to cook my pasta. You can always turn the heat off the tomatoes too, tomato sauces are pretty forgiving.
I love serving a simple fresh salad (my Iceberg Wedge Salad is a great option!) If you are in a colder season or serving at a dinner party, some roasted broccolini would be lovely.
Want some other dishes to try?
If you loved my pasta amatriciana then make sure you check out my recipe section. I have everything from simple sauces to restaurant quality filled shapes! If I can suggest a few, my Sun-Dried Tomato Pasta is a new favorite. My Pasta Alla Norma is a fantastic vegetarian option and for something totally different try my Easy Creamy Zucchini Pasta.
Made this recipe and loved it?
I would love love LOVE if you could leave me a review down below and let me know what you thought! I love to hear any changes or adaptions you have made too. Also if you put a photo on instagram, please tag me so I can see, it makes my day!
Recipe
Best Classic Pasta Amatriciana Recipe
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Ingredients
- 1 tablespoon olive oil
- 100 grams guanciale cut into small pieces, see notes
- 3 garlic cloves finely minced
- ¼ - ½ teaspoon red pepper flakes chilli flakes optional
- 1.5 tablespoons tomato paste
- ½ cup white wine I used a sauvignon blanc
- 1 x 400 gram can whole tomatoes
- ¼ - ½ teaspoon sea salt
- ½ teaspoon black pepper
- 30 grams pecorino or parmesan, finely grated with a microplane of star side of a box grater
- Pasta of choice 200 grams dried or 300 grams fresh
Instructions
- Firstly I like to blend the can of tomatoes in a blender (or stick blender) so it is smooth, I think it makes a richer sauce base. Slosh ½ cup of water in the can to get any remains and add that before blending.
- Heat the olive oil over a medium - high heat in a large skillet and fry the guanciale. Turn down the heat to medium when it hits the pan. Cook for around 8 minutes until golden brown.
- Remove with a slotted spoon so you keep all the fat in the pan and set aside (that is flavor people!)
- Add the garlic (and chilli flakes if using) and sizzle for 30 seconds, followed by the tomato paste for another 30 seconds. Lower the heat if you need, you don't want anything burning.
- Add the white wine, whisk so it all combines and gently simmer until it reduces slightly, 2 minutes or so.
- Add the blitzed tomatoes, salt and pepper, mix well and gently simmer for 10 - 12 minutes (I cook my pasta in this time).
- If using dried pasta, undercook it by a minute so it can finish cooking in the sauce.
- Reserve a cup of cooking water before draining.
- Add your cooked pasta to sauce and ½ cup of pasta water and toss well.
- I let the pasta gently bubble in the sauce for a good 3 minutes or so. It really helps to get the sauce clinging to the pasta and helps thicken the sauce.
- Turn the heat down to lowest and sprinkle the pecorino cheese over the top, gently tossing until it has melted through.
- Taste for seasoning.
- Serve with extra pecorino or parmesan on top and a little lemon zest is always a nice touch if you have it.
Anna says
One of my faves so was excited to see your version, did not disappoint!