Recipe adapted and picture courtesy of
A classic Roman recipe, a celebration of Italian cuisine based on bucatini, tomato, guanciale and pecorino cheese. The interpretations of the original recipe are varied but mainly involve different proportions between these four main ingredients. Pasta all’amatriciana is simple to make, delicious and easy enough that anyone can do it and guarantee excellent results.
- 320 g – 1.35 cups bucatini or spaghetti or spaghettoni
- 300 g – 10 oz peeled tomatoes –
- Fresh tomatoes are always recommended and so to start the preparation of the meal, boil them for a few moments in boiling salted water, then drain and cool them under running water. After peeling them, remove the seeds and cut them into fillets.
- 120 g – 5 oz guanciale thick sliced – pancetta or learn how to make your own here. (Seasoned bacon can also be used)
- 50 g – 2 oz pecorino cheese grated
- 1 peperoncino
- 1/2 glass white wine dry
- Extra virgin olive oil
- Salt and pepper to taste
Bring a large pot of water to the boil.
In an iron skillet heat the oil and add the guanciale cut into strips about a half inch long
When it starts to melt, add the ppeperoncino.
Cook the guanciale until it has browned, then simmer it with the white wine until evaporated, drain and keep warm.
In the same skillet put tomatoes that you prepared (or use canned) and cook for the same time as the pasta.
In a separate pasta pot boil water with salt and cook pasta a few minutes less than instructed on the box.
When the pasta is almost cooked, add the guanciale to the sauce in the iron skillet and remove the peperoncino.
Drain the pasta al dente (slightly undercooded) and transfer it to the pan with the sauce.
Remove from heat and add the grated pecorino and fresh ground pepper to taste.
Mix well and serve immediately sprinkling your pasta all’amatriciana with more grated pecorino cheese.
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