The key to a great Amatriciana is high-quality ingredients. Seek out authentic guanciale and Pecorino Romano for the best flavor. For the tomato sauce, consider using a homemade sauce made with San Marzano tomatoes for a richer flavor. A simple sauce of crushed tomatoes, garlic, and basil works beautifully. Don't overcook the pasta! It should be significantly undercooked when transferred to the sauce, as it will continue to cook and absorb the flavors of the sauce. The pasta water is your friend! It helps to create a creamy, emulsified sauce. Add it gradually, as needed, to adjust the consistency. Serve immediately to enjoy the pasta at its best.
Pasta all'Amatriciana
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PREP TIME10 mins
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COOK TIME20 mins
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TOTAL TIME30 mins
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SERVING2 People
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VIEWS30
Experience the soul of Roman cuisine with Pasta all'Amatriciana, a symphony of guanciale, tomato, and Pecorino Romano. This deceptively simple dish, when prepared with care, unlocks the secrets to authentic Italian pasta – a perfect balance of flavors and textures achieved by coaxing the pasta to its peak within the sauce itself.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate52 g
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Cholesterol66 mg
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Fiber5 g
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Protein21 g
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Saturated Fat18 g
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Sodium1254 mg
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Sugar10 g
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Fat51 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Guanciale: Cut the guanciale into lardons (thick batons). (5 minutes)
02
StepRender the Fat: Heat the olive oil in a large skillet over medium heat. Add the guanciale and cook, stirring occasionally, until crispy and golden brown, rendering its fat. Remove the guanciale with a slotted spoon and set aside, leaving the rendered fat in the pan. (5-7 minutes)
03
StepCook the Pasta: Bring a large pot of generously salted water to a boil. Add the rigatoni and cook according to package directions, subtracting 2 minutes from the recommended cooking time. The pasta should be very al dente. (10 minutes)
04
StepDeglaze and Simmer: Add the white wine to the skillet with the guanciale fat. Increase the heat to medium-high and cook, scraping up any browned bits from the bottom of the pan, until the wine has almost completely evaporated. Stir in the tomato sauce and black pepper. Bring to a simmer. (5 minutes)
05
StepCombine and Finish: Using a slotted spoon, transfer the pasta directly from the pot to the sauce. Reserve the pasta water. Add the reserved guanciale to the skillet. Stir to combine and cook, allowing the pasta to absorb the sauce and finish cooking, until al dente and the sauce has thickened slightly. If the sauce becomes too dry, add a splash of the reserved pasta water. (3-5 minutes)
06
StepIncorporate the Cheese: Remove the skillet from the heat. Gradually stir in the grated Pecorino Romano cheese, a little at a time, until it is melted and fully incorporated into the sauce. The sauce should be creamy and emulsified.
07
StepServe: Divide the pasta among bowls. Garnish with additional grated Pecorino Romano cheese and a generous grind of black pepper. Serve immediately.
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RECIPE REVIEWS
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Chadrick Hahn
Jun 26, 2025This recipe is fantastic! The guanciale really makes a difference.
Reyna Marvin
May 27, 2025The tip about undercooking the pasta is key! It comes out perfectly al dente.
Bernita Brown
May 13, 2025My family loved it. Thank you!
Flossie Hackett
Apr 23, 2025A classic recipe, well written and easy to follow.
Ignacio Rohan
Mar 5, 2025The homemade tomato sauce is worth the effort. It takes this dish to the next level.
Arnold Rodriguez
Feb 5, 2025I used pancetta because I couldn't find guanciale, and it was still delicious.
Katherine Keeling
Jan 23, 2025I've made this several times now, and it's always a hit. So simple yet so flavorful!