Name: Pasta All'Amatriciana
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 8 oz Guanciale (Cubed); 1.5 cup Pecorino Romano (Freshly Grated); 450 g Bucatini (Al Dente); Pepper (Freshly cracked); 1 can San Marzano Tomatoes (Crushed)

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What is Pasta Amatriciana?

Pasta Alla amatriciana is one of the four classic Roman pasta dishes; Carbonara, Alla Gricia, Amatriciana, and Cacio e Pepe. Each of the four dishes uses an assortment of the same few ingredients. Each of them is pretty simple and straightforward and, if done properly, creates magic greater than the sum of its parts.

Amatriciana is one of my favorite pasta dishes because it is packed with flavor and is so easy to make. If you have 20 minutes and 4 ingredients you can whip this together.

Amatriciana is named after the town of Amatrice, in the mountainous Province of Rieti, northeast of Rome. Amatrice is located in the Monti della Laga mountain range, and the dish’s key ingredient, guanciale, is a cured pork product made from the pig’s jowl or cheek. According to tradition, Amatriciana was created by shepherds who brought guanciale, tomatoes, and pecorino cheese. Over time, the dish made its way down from the mountains and into the city of Rome, where it quickly became one of the city’s most beloved dishes.

Amatriciana Ingredients

Pasta all’amatriciana is a mix of guanciale, crushed tomatoes, pepper, and pecorino Romano.

Guanciale: If you don’t have access to guanciale feel free to substitute it with pancetta or bacon. Keep in mind it will not be as good as the classic way to make it.

Cheese: The traditional cheese to be used in amatriciana is pecorino romano, which is a sharp, hard, sheep milk cheese. If you don’t have pecorino romano you can substitute it with Parmigiano Reggiano. Using pecorino vs Parmigiano will completely change the flavor of the dish but it will still be tasty both ways.

San Marzano tomatoes: San Marzano tomatoes are a type of plum tomato that is native to the San Marzano Valley in Italy. These tomatoes are noted for their sweetness, low acidity, and robust flavor. They are also packed in tomato juice rather than water and have a much better taste. There are also no additives like citric acid. Any Italian will tell you when making tomato sauce that San Marzano tomatoes are the best.

Pepper: Always used freshly cracked black pepper when creating this dish. Pepper that is not freshly cracked will have lost most of its flavor by the time it’s used.

Tips and tricks

This is by far the easiest of the four classic Roman pasta dishes to make not only because of the simple ingredients but also because by combining them you don’t have to worry about your pasta sauce breaking or turning into scrambled eggs (carbonara people know).

There are of course a few tips and tricks to make the best pasta amatriciana.

Cook the guanciale on low heat to render as much fat as possible.
Remove the guanciale and leave it on the side until later in the dish to keep it crispy.
Cook the pasta for 1-2 minutes less than the directions on the box and finish cooking the pasta in the sauce until al dente.

Amatriciana Recipe

Ingredients

8 oz Guanciale Cubed
1.5 cup Pecorino Romano Freshly Grated
450 g Bucatini Al Dente
Pepper Freshly cracked
1 can San Marzano Tomatoes Crushed

Instructions

Start boiling your water in a wide low pot and add salt. The low pot will allow you to use less water, producing starchier water for later.
Cut your guanciale into 1/2-inch lardons (strips), place them into a pan, and start cooking on medium-low. Once the guanciale is crisp and golden brown, remove the meat from the pan. Leave the rendered fat in the pan.

3. While your guanciale cooks and once your water is boiling add the pasta of your choice. My favorite is rigatoni, spaghetti, or bucatini. Cook for one minute less than the instructions listed on the box. Drain and reserve 1 cup of pasta water.

4. Add your San Marzano tomatoes directly into the rendered fat and crush them. Add freshly cracked black pepper and 3/4 of your cooked guanciale.

5. Add your cooked pasta to the sauce and a splash of pasta water and cook until al dente.

6. Add your freshly grated pecorino and toss.

7. Plate your Amatriciana and top with the remaining guanciale, more freshly grated pecorino, and freshly cracked pepper.