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    Home » Pasta Recipes » Long Pasta Recipes

    Authentic Amatriciana Recipe (Pasta all'Amatriciana)

    Published: Sep 7, 2022 · Modified: Mar 13, 2025 by Barbara Felicità Lucchini · This post may contain affiliate links

    Jump to Recipe

    Amatriciana is one of the most famous pasta dishes served in Roman trattorias and restaurants. Because of this, many assume it originated in Rome. In reality, the Amatriciana recipe comes from Amatrice, a small town in the Rieti area of central Italy.

    This classic dish features spaghetti or bucatini tossed in a rich Amatriciana sauce made with peeled tomatoes, guanciale, chili pepper, and Pecorino Romano cheese. No garlic or onion—ingredients sometimes found in the Roman version—are used in the original Amatriciana recipe from Amatrice. Another key difference? The traditional recipe calls for spaghetti, while the Roman adaptation often uses bucatini.

    amatriciana recipe

    To stay true to the authentic pasta all’Amatriciana, this recipe uses only spaghetti, guanciale, Pecorino Romano, chili pepper, and peeled tomatoes. The perfect balance of ingredients is crucial: the traditional ratio is one-fourth guanciale to pasta—so for 500 g (1.1 pound) of pasta, you’ll need 125 g (4.4 oz) of guanciale.

    Some variations include a splash of white wine when cooking the guanciale, but this is optional. Whether you add it or not, the bold flavors of amatriciana pasta shine through.

    Alongside carbonara and cacio e pepe, amatriciana is a true staple of Italian cuisine, loved in Rome and beyond!

    Jump to:
    • Ingredients
    • Instructions
    • Storage
    • Variations
    • History and Curiosities
    • Recipe Card


    Ingredients

    amatriciana ingredients

    Prep Time: 20 Min | Cook Time: 10 Min | Servings: 6

    • 125 g (4.4 oz) of guanciale
    • 400 g (about 2 cups) of canned San Marzano tomatoes. We recommend Pomodoro San Marzano DOP by Sapure'
    • 1 chili pepper
    • 50 ml (¼ cup) of dry white wine (optional)
    • 500 g (1.1 pound) of spaghetti or bucatini
    • 80 g (⅔ cup) of grated Pecorino Romano. Try this Pecorino Romano DOP, perfect for this recipe
    • salt, to taste

    Instructions

    How to Make the Amatriciana Sauce

    amatriciana sauce step 1

    Step 1) - To start, take a large frying pan, preferably a heavy-bottomed one, to ensure even cooking.

    Begin by cutting the guanciale into thin strips, making sure to keep both the lean and fatty parts. Do not discard the dark outer layer—it’s rich in pepper and spices, adding incredible depth of flavor to the sauce.

    Place the pan over medium heat and add the chili pepper along with the guanciale strips. No oil is needed—as the guanciale cooks, it will release its own flavorful fat, which is key to achieving the authentic taste of Amatriciana sauce.

    Note: If you’re using pancetta instead of guanciale (which is leaner), add a tablespoon of olive oil to compensate for the missing fat.

    amatriciana sauce step 2

    Step 2) - Sauté the guanciale over medium heat, stirring frequently with a wooden spoon. Let it cook until the fat becomes translucent and turns a golden color—this should take about 5 minutes.

    At this stage, you can choose to add white wine (optional). If using it, pour it in while keeping the heat high, allowing the alcohol to evaporate completely before moving to the next step.

    amatriciana sauce step 3

    Step 3) - While the guanciale is cooking, prepare the peeled tomatoes. There are many types of canned tomatoes available, but for the best flavor, San Marzano tomatoes are the top choice for Amatriciana sauce.

    Pour the peeled tomatoes along with their juice into the pan with the guanciale.

    amatriciana sauce step 4

    Step 4) - Using a fork, gently crush the tomatoes to break them down into a more pulpy consistency. Stir well to combine all the ingredients, then season with a small pinch of fine salt (remember, Pecorino Romano is quite salty, so don’t overdo it).

    Let the sauce simmer on medium heat for about 10 minutes, stirring occasionally. The sauce should slightly thicken while still remaining juicy.

    Once done, remove the chili pepper and discard it. Your Amatriciana sauce is ready! Now, let's move on to the pasta.

    Cook the Pasta

    amatriciana step 5

    Step 5) - Bring a large pot of salted water to a rolling boil. Add the spaghetti or bucatini and cook it until al dente, following the cooking time indicated on the package.

    Before draining, reserve a small cup of pasta water—this can help adjust the sauce consistency later if needed.

    Drain the pasta and immediately transfer it into the pan with the Amatriciana sauce.

    amatriciana sauce step 6

    Step 6) - Over low heat, toss the pasta in the sauce, stirring well so that every strand is evenly coated.

    Sprinkle in grated Pecorino Romano cheese, stirring quickly to allow the cheese to melt and bind everything together. If the sauce looks too thick, add a splash of the reserved pasta water to loosen it up.

    Serve and Enjoy!

    Your Authentic Italian Amatriciana is now ready! Serve immediately, piping hot, with an extra dusting of Pecorino Romano on top.

    Buon appetito!

    amatriciana recipe

    YOU MUST ALSO TRY:

    • Saltimbocca alla Romana
    • Carbonara Recipe
    • Penne Arrabbiata
    • Pasta Puttanesca
    • Tagliatelle alla Bolognese
    • Pasta alla Zozzona
    • Spaghetti al Pomodoro

    Storage

    You can store Amatriciana sauce in an airtight container in the refrigerator for 3 to 4 days or freeze it for up to 1 month. To use, thaw at room temperature and reheat in a pan or microwave.

    Pasta all’Amatriciana can be refrigerated for up to 1 day but is not suitable for freezing. Reheat it in a pan with a little oil or in the microwave. For a delicious twist, place it in a baking dish, top with grated Pecorino Romano, and broil until golden and crispy.

    Variations

    Like many traditional Italian dishes, pasta all’Amatriciana has several variations, influenced by regional traditions and personal preferences. Here are some of the most common:

    Pasta alla Gricia – The Tomato-Free Version

    Before tomatoes were introduced to Italian cuisine, Amatriciana sauce didn’t exist in its current form. The original version, called Pasta alla Gricia, features guanciale, Pecorino Romano, and black pepper, but no tomatoes. This dish gets its name from Grisciano, a village near Amatrice. If you’re curious, check out our Pasta alla Gricia recipe!

    Bucatini all’Amatriciana

    While the authentic Amatriciana recipe from Amatrice is made with spaghetti, bucatini is a popular alternative, especially in Rome. The choice is yours—both are delicious!

    Other Popular Variations

    Parmigiano instead of Pecorino Romano

    The traditional recipe calls for Pecorino Romano, which has a strong, tangy flavor. Some prefer to use Parmigiano Reggiano instead or mix the two cheeses for a milder taste.

    Bacon Instead of Guanciale

    Guanciale is the key ingredient, but bacon is often used as a substitute, especially outside Italy, where guanciale can be harder to find. Since bacon is leaner, add a tablespoon of olive oil when sautéing it to balance the flavors.

    Garlic or Onion

    The original Amatriciana recipe from Amatrice does not include garlic or onion. However, in Rome, it’s common to add one or the other when cooking the guanciale. Feel free to experiment based on your taste!

    amatriciana recipe

    History and Curiosities

    Originally, Pasta Amatriciana was made without tomatoes. It wasn’t until the 1600s, when tomatoes arrived from the Americas, that they were incorporated into Italian cuisine. The original "white" version of this dish is now known as Pasta alla Gricia, named after the town of Grisciano, near Amatrice.

    Centuries ago, shepherds from Amatrice carried the essential ingredients in their saddlebags: guanciale, Pecorino Romano, chili pepper, and dried pasta. The key to a perfect Amatriciana sauce lies in the guanciale’s fat, which gives the dish its distinctive richness.

    Highly valued across Italy, Amatriciana—or Matriciana, as it's called in Rome—is recognized as a Traditional Food Product (PAT) of Lazio. While there are several variations, the authentic recipe has been officially defined by the municipality of Amatrice under a Denominazione Comunale d’Origine (De.C.O.) designation.

    In 2015, Amatrice also began the process of securing Traditional Specialty Guaranteed (TSG) status, a certification that protects traditional food products and ensures their authenticity.

    amatriciana recipe

    Recipe Card

    STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!
    amatriciana recipe

    Authentic Amatriciana Recipe (Pasta all'Amatriciana)

    Barbara Felicità Lucchini
    Amatriciana is one of the most famous pasta dishes served in Roman trattorias and restaurants. Because of this, many assume it originated in Rome. In reality, the Amatriciana recipe comes from Amatrice, a small town in the Rieti area of central Italy.
    This classic dish features spaghetti or bucatini tossed in a rich Amatriciana sauce made with peeled tomatoes, guanciale, chili pepper, and Pecorino Romano cheese. No garlic or onion—ingredients sometimes found in the Roman version—are used in the original Amatriciana recipe from Amatrice. Another key difference? The traditional recipe calls for spaghetti, while the Roman adaptation often uses bucatini.
    5 from 7 votes
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    Prep Time 20 minutes mins
    Cook Time 10 minutes mins
    Total Time 30 minutes mins
    Course pasta
    Cuisine Italian
    Servings 6
    Calories 532 kcal

    Ingredients
      

    • 125 g guanciale - 4.4 oz
    • 400 g tomatoes - ~2 cups, canned San Marzano
    • 1 chili pepper
    • 50 ml dry white wine - ¼ cup (optional)
    • salt to taste
    • 500 g spaghetti or bucatini - 1.1 pound
    • 80 g Pecorino Romano - ⅔ cup, grated

    Instructions
     

    How to Make the Amatriciana Sauce

    • Begin by cutting the guanciale into thin strips, making sure to keep both the lean and fatty parts. Do not discard the dark outer layer—it’s rich in pepper and spices, adding incredible depth of flavor to the sauce.
    • Place the pan over medium heat and add the chili pepper along with the guanciale strips. No oil is needed—as the guanciale cooks, it will release its own flavorful fat, which is key to achieving the authentic taste of Amatriciana sauce.
    • Sauté the guanciale over medium heat, stirring frequently with a wooden spoon. Let it cook until the fat becomes translucent and turns a golden color—this should take about 5 minutes.
    • At this stage, you can choose to add white wine (optional). If using it, pour it in while keeping the heat high, allowing the alcohol to evaporate completely before moving to the next step.
    • While the guanciale is cooking, prepare the peeled tomatoes. There are many types of canned tomatoes available, but for the best flavor, San Marzano tomatoes are the top choice for Amatriciana sauce. Pour the peeled tomatoes along with their juice into the pan with the guanciale.
    • Using a fork, gently crush the tomatoes to break them down into a more pulpy consistency. Stir well to combine all the ingredients, then season with a small pinch of fine salt (remember, Pecorino Romano is quite salty, so don’t overdo it).
    • Let the sauce simmer on medium heat for about 10 minutes, stirring occasionally. The sauce should slightly thicken while still remaining juicy.
    • Once done, remove the chili pepper and discard it. Your Amatriciana sauce is ready! Now, let's move on to the pasta.

    Cook the Pasta

    • Bring a large pot of salted water to a rolling boil. Add the spaghetti or bucatini and cook it until al dente, following the cooking time indicated on the package.
      Before draining, reserve a small cup of pasta water—this can help adjust the sauce consistency later if needed.
    • Drain the pasta and immediately transfer it into the pan with the Amatriciana sauce.
    • Over low heat, toss the pasta in the sauce, stirring well so that every strand is evenly coated.
    • Sprinkle in grated Pecorino Romano cheese, stirring quickly to allow the cheese to melt and bind everything together. If the sauce looks too thick, add a splash of the reserved pasta water to loosen it up. Serve immediately, piping hot, with an extra dusting of Pecorino Romano on top.

    Nutrition

    Serving: 100gCalories: 532kcalCarbohydrates: 66gProtein: 18gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 36mgSodium: 348mgPotassium: 385mgFiber: 4gSugar: 5gVitamin A: 682IUVitamin C: 20mgCalcium: 168mgIron: 1mg
    Keyword amatriciana, authentic amatriciana recipe
    Tried this recipe?Mention @recipesfromitaly or tag #recipesfromitaly!

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    Comments

    1. ross tallarida says

      September 16, 2023 at 2:37 am

      5 stars
      if you want to keep the guanciale for longer put it in a proper plastic bag and use a vacuum food sealer and stored in the fridge

      Reply
    2. Ellen knoud says

      March 18, 2023 at 11:55 pm

      5 stars
      I just returned from Rome, and I had this dish,it was amazing but they used rigatoni. It was really good. I plan on using your recipe but the place that sells guanciale sells it in a larger package than I would need for one recipe. Can I freeze it? If so should I cut it up or freeze whole?

      Reply
      • Barbara says

        March 19, 2023 at 7:33 am

        Hi Ellen!
        Sure you can freeze it but first cut it up

        Reply
    3. Paolo says

      February 12, 2023 at 3:40 am

      5 stars
      I went original with spaghetti, guanciale, chili pepper, and tomato. It was so simple yet delicious. I also added a drizzle of Roma olive oil, it was a nice finisher. I wanted an authentic Italian amatriciana and this delivered, ty.

      Reply
    4. Jan says

      February 20, 2021 at 2:51 am

      5 stars
      Is it just 14 oz canned peeled tomatoes, not 28 oz?

      Reply
      • Barbara says

        February 20, 2021 at 8:12 am

        Yes, for 6 people use just half a tin of peeled tomatoes.

        Reply
    5. Brad says

      November 30, 2019 at 2:35 am

      5 stars
      Thanks for setting us right!
      I have been curing guanciale and using this recipe and techniques for quite a while...simple, perfect, and utterly satisfying should be enough!

      Reply
      • Tom says

        June 23, 2022 at 8:55 pm

        5 stars
        Looking forward to trying this amatriciana recipe. Do you have a recommendation for the type of red pepper/chilli to cook it with? Thanks!

        Reply
    5 from 7 votes (1 rating without comment)

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    Barbara & Silvana

    CIAO! Barbara & Silvana here! We are the authors of these amazing Italian recipes. Living in Italy, they are part of our culture, tradition and everyday life. And we want to share them with you all, straight from Italy! Learn more about us! Read our story!

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