This classic pasta amatriciana is a traditional Roman pasta made with a rich tomato sauce, crispy guanciale and pecorino cheese. It’s one of those iconic Italian dishes that proves simple ingredients really are best, coming together quickly while delivering incredible flavor. Salty, rich and a little punchy, it’s the kind of pasta you’ll want to have up your sleeve when you need something fast but seriously impressive.
Hi! I’m slowly building out my versions of classic Italian pasta dishes, with the goal of The Burnt Butter Table becoming a true go-to for any pasta lover. Pasta amatriciana was next on my list because, honestly, any excuse to cook with guanciale I’ll take. Guanciale is cured pork cheek and brings an incredible richness to the sauce, though pancetta works well as a more accessible alternative.
If you’d like to try a few more classic pasta dishes, you might also enjoy my Easy Cacio e Pepe (another Roman staple), a puttanesca, or a classic Alfredo, the ultimate marriage of butter and cheese.
Ingredients
Guanciale - I really hope you can find it in your area! It’s cured pork cheek and gives the sauce its signature rich, savory flavor. Pancetta or bacon can be used as a substitute, but guanciale is worth seeking out. It usually comes vacuum sealed. Don’t trim the fat, that’s where all the flavor is.
Garlic - Traditional amatriciana doesn’t include garlic, but I can’t help myself. Use fresh cloves for the best flavor.
Tomato paste - Also not strictly traditional, but it adds depth and richness to the sauce. You can leave it out if needed.
White wine - Use a dry white wine like Sauvignon Blanc or Pinot Grigio.
Can of tomatoes - Good quality whole tomatoes make a big difference here since there are so few ingredients. San Marzano are ideal, but any good Italian brand will work.
Pecorino cheese - Pecorino is the traditional choice and gives the sauce its sharp, salty finish. Parmesan can be used if you prefer.
Optional: Red pepper flakes (chili flakes) if you want a kick of heat.
How to make pasta amatriciana
The full ingredient list and method are in the recipe card below!
1. Fry the guanciale in olive oil over medium heat in a large skillet until golden and most of the fat has rendered. Use a slotted spoon to remove and set aside.
2. Add the garlic to the rendered fat (along with red pepper flakes if using) and gently sizzle for 30 seconds. Add the tomato paste and cook for another 30 seconds.
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3. Add the white wine and let it simmer for 1–2 minutes until slightly reduced.
4. Add the blended tomatoes, salt and black pepper. Mix well and gently simmer over medium-low heat for 10–12 minutes. Add the guanciale back in halfway through. (Cook your pasta during this time.)
5. Add the cooked pasta to the sauce along with ½ cup of pasta water. Toss well and let it gently bubble for 2–3 minutes until the sauce coats the pasta.
6. Turn the heat to low and sprinkle over the pecorino cheese, tossing continuously so it melts through the sauce.
Expert tips
- Blend the tomatoes - Blitzing the tomatoes creates a smoother, richer sauce that coats the pasta beautifully.
- Undercook your pasta - If using dried pasta, cook it for one minute less than the package instructions so it can finish cooking in the sauce and stay perfectly al dente.
- Save your pasta water - Always reserve a mug of the starchy pasta water before draining. This recipe uses it to help emulsify the sauce, but it’s a great habit to get into for any pasta dish.
- Take your time with the guanciale - Cook it slowly for 8–10 minutes until golden and crisp, allowing the fat to fully render into the pan.
- Don’t discard the fat - That rendered guanciale fat is pure flavor and forms the base of the sauce.
- Salt your pasta water well - It’s your only chance to season the pasta itself and makes a huge difference. Check out my pasta cooking guide for the perfect salt, pasta and water ratios.
Common questions
If you can’t find guanciale, pancetta is the best substitute. Bacon will also work, but it will give a slightly different flavor and isn’t traditional for amatriciana.
Bucatini is the traditional pasta used for amatriciana, as its hollow shape holds onto the sauce beautifully. Spaghetti is a great alternative and works just as well, along with any long pasta you have on hand.
Once the tomatoes are added, the sauce simmers for around 10–12 minutes, which is a perfect guide for cooking your pasta. You can always pause the sauce if needed, tomato based sauces are very forgiving.
Yes, you can leave the wine out. It adds a slight acidity and depth, but the sauce will still be delicious without it.
More pasta recipes to try
If you loved this pasta amatriciana, explore more of my pasta recipes. Here are a few favorites to try next.
Did you make this recipe?
I would LOVE it if you could leave a review and star rating down below. Also please tag me on Instagram if you share a photo of the dish!
Recipe
Classic Pasta Amatriciana (Authentic Roman 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 (optional)
- 1.5 tablespoons tomato paste
- ½ cup dry white wine
- 1 x 400 gram can whole tomatoes
- ¼ - ½ teaspoon sea salt
- ½ teaspoon black pepper
- 30 grams pecorino (or parmesan) finely grated
- 200 grams dried pasta (or 300 grams fresh)
Instructions
- Blend the canned tomatoes until smooth. Rinse the can with ½ cup water and add that to the tomatoes before blending.
- Heat the olive oil over medium-high heat in a large skillet. Add the guanciale, then reduce heat to medium and cook for 8–10 minutes until golden and the fat has rendered.
- Remove the guanciale with a slotted spoon and set aside, leaving the fat in the pan.
- Add the garlic (and red pepper flakes if using) and cook for 30 seconds. Add the tomato paste and cook for another 30 seconds. Lower the heat if needed.
- Add the white wine and simmer for 1–2 minutes until slightly reduced.
- Add the blended tomatoes, salt and pepper. Stir well and simmer over medium-low heat for 10–12 minutes. Add the guanciale back in halfway through.
- While the sauce is simmering, cook your pasta until just under al dente, then reserve a cup of pasta water before draining.
- Add the pasta to the sauce with ½ cup pasta water and toss well. Let it gently bubble for 2–3 minutes until the sauce coats the pasta.
- Turn the heat to low and add the pecorino, tossing continuously until melted and glossy.
- Taste and adjust seasoning. Serve with extra pecorino.
Christi says
I fell in love with amatriciana when we lived in Italy several years ago. I have tried several recipes but yours is my favorite and I have made it 3 times in the last month. I can't find guanciale but I have used pork jowl, and it is very good.
Emilie Pullar says
Hi Christi, this is so lovely to hear thank you so much! It's hard for me to find guanciale here too! 🙂
Dominick says
its great.. I have a confession to make.. I added two teaspoons of sugar
Emilie Pullar says
Hahaha that's fine! Great confession 🙂
Michelle says
Absolutely love this recipe! After the first time I made it, I turned to my husband after most every bite to exclaim how stoked I was with just how delicious it was! And super simple. It's become a go-to for an easy midweek meal when we want something just a little fancy.
Emilie Pullar says
Yayyy this is so lovely thanks Michelle!! 🙂
Karen says
Another winner with the everyday ingredients turned into something tasting like restaurant quality. As quick and easy as described and will become a go-to recipe for us ?
Emily says
absolutely delicious! this recipe has been on repeat in our house- I can’t get enough!
Emilie Pullar says
So glad to hear that!! 🙂
Benjamin Russell says
Good home life starts here. When I want to make the wife happy. I start here. When I want to make the kids happy. I start here. Such a resource a resource this one.
Emilie Pullar says
hahaha love this!!
Anna says
One of my faves so was excited to see your version, did not disappoint!