Sizzling Amatriciana Pasta Recipe: A Savory Italian Classic

Passionate cooks adore amatriciana pasta for its rich, bold flavors that dance across your palate.

Robust ingredients from central Italy create a symphony of taste in this classic dish.

Crispy guanciale and sharp pecorino romano cheese form the heart of this remarkable recipe.

Tomatoes bring a vibrant, tangy depth that makes every bite memorable.

Roman culinary traditions shine through each carefully crafted spoonful of this iconic pasta.

Unexpected combinations of smoky and bright notes will surprise you with their incredible harmony.

Brave your kitchen and let this authentic recipe transport you to the streets of rome.

Why Amatriciana Pasta Packs Big Flavor in Every Bite

• Unlock Classic Italian Flavors: Dive into an authentic Roman pasta dish that captures the heart of traditional cooking with rich, bold ingredients like guanciale and pecorino.
• Quick Kitchen Magic: Prepare a restaurant-quality meal in under 30 minutes, transforming simple ingredients into a stunning culinary experience that impresses family and friends.
• Pantry-Friendly Adventure: Craft a delicious dinner using minimal ingredients that are easy to source, making this recipe perfect for spontaneous cooking moments and budget-conscious meal planning.
• Versatile Comfort Food: Enjoy a hearty pasta dish that works beautifully as a quick weeknight dinner or an elegant meal for casual gatherings, satisfying both picky eaters and food enthusiasts.

What You’ll Need for Bold Amatriciana Pasta

• Bucatini Pasta: A thick, long pasta with a hole running through the center that catches sauce perfectly.
• Guanciale: Traditional Italian cured pork cheek that provides rich, salty flavor to the dish.
• Strained Tomatoes: Smooth, concentrated tomato sauce that creates the base for the Amatriciana sauce.
• Pecorino Cheese: Sharp, salty sheep's milk cheese that adds depth and traditional Roman flavor.

• Garlic, Red Pepper Flakes: Aromatic ingredients that add warmth and spicy complexity to the sauce.

• Olive Oil, Kosher Salt, Pasta Water: Basic ingredients that help develop flavor, season, and create the right sauce consistency.

Cooking Up Amatriciana Pasta the Easy Way

Step 1: Prepare Boiling Water

Fill a pot with water and bring to a rolling boil. Sprinkle in a generous pinch of kosher salt to enhance the pasta’s flavor.

Step 2: Crisp the Guanciale

Heat olive oil in a large sauté pan over medium heat. Add guanciale and cook until it turns golden and crispy, developing a rich, deep flavor for about 5-7 minutes.

Step 3: Enhance with Garlic

Introduce crushed garlic to the crispy guanciale, allowing it to release its aromatic essence for about 30 seconds.

Step 4: Build the Sauce

Add strained tomatoes and red pepper flakes to the pan.

Let the sauce simmer and develop depth, thickening slightly over 10-12 minutes.

Step 5: Cook the Pasta

Submerge bucatini in the boiling salted water.

Cook until it reaches the perfect al dente texture, following package guidelines.

Step 6: Combine Pasta and Sauce

Drain the pasta, keeping a cup of pasta water nearby.

Transfer the bucatini into the sauce, gently tossing to ensure complete coating. If the sauce seems too thick, introduce a splash of reserved pasta water to create a silky consistency.

Step 7: Finish and Serve

Generously grate pecorino over the pasta. Toss everything together to distribute the cheese evenly.

Plate immediately, adding a final drizzle of olive oil and an extra sprinkle of pecorino on top for a luxurious touch.

Kitchen Smarts for Amatriciana Pasta Perfection

• Choose high-quality guanciale for authentic flavor and crispy texture.
• Reserve pasta water to help create a silky, well-coated sauce that clings perfectly to bucatini.
• Cook guanciale slowly to render fat and develop a rich, deep flavor without burning.
• Simmer tomato sauce at a gentle heat to concentrate flavors and achieve ideal consistency.
• Use freshly grated pecorino romano for maximum flavor and a creamy finish to the dish.

Bold Spins on Classic Amatriciana Pasta

• Pancetta Paradise: Replace guanciale with pancetta for a slightly different cured pork flavor, maintaining the crispy texture and rich taste profile.
• Vegetarian Venture: Swap guanciale with smoked eggplant cubes or crispy tempeh, keeping the robust tomato sauce and spicy undertones.
• Seafood Splash: Introduce crispy pancetta or bacon bits with sautéed shrimp or calamari, adding a marine dimension to the classic Roman recipe.
• Spicy Spaghetti Edition: Switch bucatini for spaghetti and increase red pepper flakes for an extra kick, creating a bolder pasta experience.

What to Serve with Amatriciana Pasta Tonight

• Savor Rustic Red Wine Pairing: Choose a bold Sangiovese or Montepulciano from Italy's central regions to complement the rich, savory flavors of Amatriciana pasta. Its medium tannins and slight acidity perfectly balance the salty guanciale and tangy tomato sauce.
• Enhance Crisp Herb Salad: Prepare a light arugula salad with lemon vinaigrette and shaved parmesan to cut through the pasta's richness. Fresh herbs like basil or parsley add brightness and cleanse the palate between bites.
• Match Crusty Bread Accompaniment: Serve warm, rustic Italian bread with olive oil for dipping. The bread helps soak up the delicious sauce and provides a delightful textural contrast to the al dente bucatini.

How to Store Amatriciana Pasta for Later Cravings

• Refrigerate: Store leftover Amatriciana pasta in an airtight container for up to 3-4 days in the refrigerator. Ensure the container is sealed tightly to maintain freshness and prevent odor absorption.
• Freeze: Transfer cooled pasta to a freezer-safe container or freezer bag. Remove excess air to prevent freezer burn. Freeze for up to 2 months. Label with the date for easy tracking.
• Reheat Stovetop: Warm pasta in a skillet over medium-low heat. Add a splash of water or olive oil to prevent sticking and restore moisture. Stir gently until heated through, about 3-5 minutes.
• Microwave: Place pasta in a microwave-safe dish. Sprinkle a few drops of water to prevent drying.

Questions About Amatriciana Pasta? Let’s Answer Them

• What is guanciale and can I substitute it?

Guanciale is cured pork cheek, a key ingredient in authentic Amatriciana. While pancetta or bacon can work, they’ll change the traditional flavor profile. Authentic recipes always use guanciale for its unique richness.

• Why do I need to reserve pasta water?

Pasta water contains starch that helps bind sauce to pasta, creating a smoother and more cohesive dish. The salty, starchy liquid helps thicken the sauce and helps it cling better to the bucatini.

• What makes Amatriciana different from other tomato sauces?

Amatriciana originates from Amatrice, Italy, and is distinguished by using guanciale, pecorino cheese, and red pepper flakes.

Amatriciana Pasta Recipe

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4.8 from 24 reviews

• Total Time: 35 minutes
• Yield: 2 1x

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Description

Hearty Roman Classic Amatriciana pasta brings robust flavors of guanciale and pecorino cheese to life with rustic Italian charm. Spicy tomato sauce and crispy pork create a delicious symphony that captures the essence of traditional Roman cuisine you’ll savor with each delightful bite.

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Ingredients

Scale 1x2x3x

Protein:

• 2 ounces (56 grams) guanciale, cut into 1-inch squares

Pasta and Base:

• 8 ounces (226 grams) bucatini pasta
• 4 ounces (113 grams) strained tomatoes (Pomi or similar)

Seasonings and Finishing Ingredients:

• 3 tablespoons (45 milliliters) olive oil, plus more for drizzling
• 1 clove garlic, crushed
• Kosher salt
• Pinch red pepper flakes
• 1 small block pecorino (for grating)

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Instructions

1. Prepare a 2-quart pot with water and bring to a rolling boil, seasoning generously with kosher salt.
2. Heat olive oil in a large sauté pan over medium temperature, carefully rendering guanciale until achieving a golden, crispy texture approximately 5-7 minutes.
3. Introduce minced garlic to the rendered guanciale, allowing it to release aromatic notes for roughly 30 seconds.
4. Pour strained tomatoes and sprinkle red pepper flakes into the pan, allowing the mixture to gently simmer and reduce for 10-12 minutes until sauce reaches a slightly thickened consistency.
5. Simultaneously, submerge bucatini into boiling salted water, cooking until perfectly al dente according to package guidelines.
6. Strain pasta, preserving a cup of starchy cooking liquid, then transfer noodles directly into the robust tomato and guanciale sauce.
7. Thoroughly coat pasta with sauce, incorporating reserved pasta water if needed to create a silky, clinging texture.
8. Generously shower freshly grated pecorino across the dish, tossing to distribute evenly.
9. Plate immediately, finishing with an elegant drizzle of olive oil and additional pecorino romano for enhanced flavor and presentation.

Notes

• Select high-quality guanciale for an authentic, rich flavor profile that elevates the entire dish.
• Use freshly grated pecorino romano cheese for maximum taste and a more vibrant, creamy texture.
• Keep pasta water handy to adjust sauce consistency, ensuring a perfectly silky and well-coated pasta.
• Experiment with heat levels by adjusting red pepper flakes to match personal spice preferences without overwhelming the classic recipe.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dinner, Lunch
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 2
• Calories: 600
• Sugar: 4g
• Sodium: 800mg
• Fat: 30g
• Saturated Fat: 7g
• Unsaturated Fat: 23g
• Trans Fat: 0g
• Carbohydrates: 70g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 25mg