23 April 2025
Pasta Amatriciana
JojoM
A rich and spicy Roman classic made with guanciale, Calabrian chiles, and pecorino, this Amatriciana recipe is bold, comforting, and deeply satisfying.
If you’re craving a bold, comforting, and quick pasta dish that feels like Rome on a plate, Pasta Amatriciana is your answer. Made with guanciale, Calabrian chiles, and pecorino romano, this Italian classic delivers heat, richness, and deep umami in every bite. Plus, it's ready in under an hour!
Why You’ll Love This Pasta Amatriciana
- ✅ Authentic Roman flavors with simple ingredients
- ✅ Guanciale brings unbeatable porky richness
- ✅ Spicy and balanced thanks to Calabrian chiles
- ✅ Great for weeknight dinners or weekend indulgence
Ingredients You’ll Need
This recipe is all about layering flavor. Here’s what you’ll need:
- Guanciale – traditional, but pancetta or bacon works too
- Calabrian chiles – spicy and smoky; substitute with chili flakes if needed
- Red onion & garlic – the aromatic base
- Tomato paste & crushed tomatoes – for rich, concentrated flavor
- Dry white wine – adds acidity and depth
- Bucatini pasta – thick, hollow spaghetti perfect for soaking up sauce
- Pecorino Romano – sharp and salty cheese to finish
Want the full ingredient list with measurements? Jump to the recipe →
The Secret to Perfect Amatriciana Sauce
The key to this dish lies in proper rendering of the guanciale, building the sauce slowly, and finishing with pasta water and cheese to emulsify everything. It’s a lesson in how simple ingredients, when treated right, can become extraordinary.
Step-by-Step Cooking Instructions
Follow these steps for the best homemade Pasta Amatriciana:
- Freeze & dice the guanciale – easier to slice when cold.
- Render low & slow – with a splash of water for crisp texture.
- Sweat the aromatics – no browning, just soften and sweeten.
- Spice it up – Calabrian chiles bring heat and depth.
- Tomato paste + wine – deglaze and concentrate.
- Add tomatoes & seasonings – simmer into a rich sauce.
- Cook the bucatini al dente – reserve pasta water!
- Toss it all together – pasta, sauce, cheese, pasta water.
📌 Pro Tip: Use pecorino instead of parmesan for authentic flavor. The sharpness of pecorino balances the rich pork and tomato sauce perfectly.
Serving Suggestions
Serve this dish piping hot, topped with extra pecorino, fresh cracked black pepper, and maybe a drizzle of olive oil. Pair with a dry Italian white wine like Verdicchio or Frascati for the full Roman trattoria experience.
Storage Tips
- 🍝 Fridge: Store leftovers in an airtight container for up to 3 days.
- 🔥 Reheat: Warm gently on the stovetop with a splash of water.
- ❄️ Freezing not recommended – the texture of bucatini can become mushy.
Frequently Asked Questions
Can I use pancetta instead of guanciale?
Yes! Pancetta is a great substitute and easier to find. Bacon works too, but try to avoid overly smoky varieties.
Is this dish really spicy?
It depends on your chiles. Calabrian chiles have a moderate heat; adjust to taste or use red chili flakes for milder versions.
What’s the best cheese for this?
Pecorino Romano. Its saltiness and sharpness are essential to the flavor profile of a true Amatriciana.
Pasta Amatriciana
JojoMA rich and spicy Roman classic made with guanciale, Calabrian chiles, and pecorino, this Amatriciana recipe is bold, comforting, and deeply satisfying.
Chef's Tips
Chill the guanciale before dicing for easier handling.
Adjust the amount of Calabrian chiles to control the heat level.
Reserve pasta water to help emulsify the sauce.
Tools Used
We use affiliate links, which may earn us a small commission at no extra cost to you.
Ingredients
USMetric
Main Ingredients
Instructions
Preparation and Cooking
- 1
Freeze guanciale for 15 minutes, then dice.
- 2
In a pot over medium heat, render diced pork with a splash of water for 10 minutes, stirring every 2 minutes. Set aside.
- 3
Add olive oil, onion, garlic, pinch of salt, and splash of water to the pot. Sweat over medium-low for 5–10 minutes without browning.
- 4
Add Calabrian chiles and cook for 1–2 minutes.
- 5
Stir in tomato paste and cook for 2 minutes.
- 6
Add white wine and reduce until nearly dry.
- 7
Stir in crushed tomatoes, oregano, sugar, and salt. Simmer for 7–10 minutes.
- 8
Cook bucatini in salted water until al dente, reserving 1 cup of pasta water.
- 9
Add cooked pasta to the sauce with a splash of pasta water and grated pecorino. Stir to melt the cheese.
- 10
Taste and adjust seasoning. Serve topped with more pecorino.
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Nutrition Facts
Serving Size: 1 plate
Calories 620
% Daily Value*
Total Fat 32g41%
Saturated Fat 13g65%
Trans Fat 0g
Cholesterol 45mg15%
Sodium 780mg34%
Total Carbohydrates 58g21%
Dietary Fiber 5g18%
Sugars 9g
Protein 23g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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