For an authentic Amatriciana, use guanciale (cured pork cheek) instead of bacon. Its unique flavor adds depth to the dish. San Marzano tomatoes are preferred for their sweetness and low acidity. If you can't find them, use another high-quality canned tomato. Bucatini, a thick spaghetti-like pasta with a hole running through the center, is the traditional choice for Amatriciana. However, spaghetti or rigatoni also work well. Don't overcook the pasta! Al dente means 'to the tooth,' so it should still have a slight bite. Pecorino Romano cheese is saltier and sharper than Parmesan, complementing the richness of the sauce perfectly.
Amatriciana
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME35 mins
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SERVING4 People
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VIEWS1.7K
Experience the rustic charm of Italy with this Amatriciana recipe. A symphony of crispy guanciale, sweet tomatoes, and a hint of spice, this classic pasta dish is comfort food elevated. Whether you opt for the bright freshness of basil in summer or the subtle earthiness of parsley in winter, each bite is a journey to the heart of Italian cuisine.
Ingridients
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Nutrition
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Carbohydrate98 g
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Cholesterol12 mg
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Fiber6 g
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Protein22 g
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Saturated Fat2 g
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Sodium702 mg
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Sugar12 g
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Fat8 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Render the Guanciale (5 minutes): In a large skillet or saucepan, cook the diced guanciale over medium-high heat until crispy. This will render its fat and create a delicious base for the sauce. Remove the guanciale with a slotted spoon, reserving the rendered fat in the pan. Set the crispy guanciale aside.
02 Step
Recipe View 3 mins Sauté Aromatics (3 minutes): Reduce the heat to medium and add the chopped onion to the rendered fat. Cook until softened and translucent, about 3 minutes. Stir in the minced garlic and red pepper flakes; cook for another 30 seconds until fragrant.
03 Step
Recipe View 15 mins Simmer the Sauce (15 minutes): Add the crushed San Marzano tomatoes (undrained) to the pan. Season with salt and pepper to taste. Bring to a simmer and cook for 15 minutes, allowing the sauce to thicken slightly. As it simmers, break up the tomatoes further with the back of a spoon.
04 Step
Recipe View 10 mins Cook the Pasta (8-10 minutes): While the sauce simmers, cook the bucatini pasta in a large pot of boiling salted water until al dente. Reserve about 1 cup of the pasta water before draining.
05 Step
Recipe View 2 mins Combine and Serve (2 minutes): Add the cooked pasta to the sauce in the skillet. Toss to coat, adding a little of the reserved pasta water if needed to create a luscious sauce. Stir in the chopped basil or parsley and the crispy guanciale. Serve immediately with grated Pecorino Romano cheese.
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Dominic Homenick
Jan 1, 2025This recipe is a winner! The guanciale makes all the difference.
Johnathon Grady
Feb 9, 2024The sauce was a little too spicy for my kids, so I reduced the amount of red pepper flakes.
Mckenzie Wuckert
Nov 27, 2022I used spaghetti instead of bucatini, and it was still fantastic!
Bulah Murazik
Sep 16, 2022The key is to not overcook the pasta. Al dente is a must!
Victoria Hauck
Jun 13, 2022I added a splash of white wine to the sauce, and it gave it a lovely depth of flavor.