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.
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!
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
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.
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.
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.
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
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.
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!
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!
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.
Recipe Card
Authentic Amatriciana Recipe (Pasta all'Amatriciana)
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.
ross tallarida says
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
Ellen knoud says
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?
Barbara says
Hi Ellen!
Sure you can freeze it but first cut it up
Paolo says
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.
Jan says
Is it just 14 oz canned peeled tomatoes, not 28 oz?
Barbara says
Yes, for 6 people use just half a tin of peeled tomatoes.
Brad says
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!
Tom says
Looking forward to trying this amatriciana recipe. Do you have a recommendation for the type of red pepper/chilli to cook it with? Thanks!