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Pasta Amatriciana: A Roman Classic

Pasta Amatriciana is a beloved dish hailing from the town of Amatrice in central Italy. Traditionally made with guanciale (cured pork cheek), this pasta dish embodies the rustic charm of Italian cooking. The rich, savory flavor of the guanciale is complemented by the sweetness of squashed peeled tomatoes, creating a harmonious balance that has delighted palates for generations. The use of bucatini pasta adds a unique texture, as its hollow center captures the sauce beautifully. This dish is often enjoyed with a generous sprinkle of Pecorino Romano, which brings a sharpness that elevates the overall flavor profile. Whether served at family gatherings or festive occasions, Pasta Amatriciana is a testament to the simplicity and depth of Italian culinary heritage, making it a staple in many households worldwide.

Main | Italian | Egg-Free | Nut-Free | Shellfish-Free | Soy-Free | Bucatini | Frying Pan | Pot | Guanciale | Pasta | Tomato | Boiling | Searing | Simmering | Tossing | Family Gathering | Festive | Quick
Time to complete

Prep

15min

Cook

20min

Wait

0 minutes

Total

35min

Ingredients (Makes 2 portions)

Pasta and Sauce

  • 250 g bucatini pasta (8.8 oz)
  • 75 g guanciale (2.6 oz)
  • 1 can peeled tomatoes (400 g / 14.1 oz)
  • 5 L water
  • salt to taste
  • black pepper to taste

Optional

  • substitute options: pancetta
Nutrition Information (per 100g)
  • Calories: 150
  • Fat: 8
  • Protein: 7
  • Carbohydrates: 15
  • Fiber: 2
Directions

Prepare the Guanciale

  • 1. Slice the guanciale into strips and then into cubes, ensuring some fat remains for moisture.

Prepare the Tomatoes

  • 2. In a bowl, crush the peeled tomatoes with a fork until they reach a chunky sauce consistency.

Cook the Pasta

  • 3. Bring approximately 5 liters of water to a rolling boil in a large pot. Add a generous pinch of rock salt.
  • 7. Once the sauce has thickened, cook the bucatini pasta according to package instructions until al dente.

Sauté the Guanciale

  • 4. In a pan over low-medium heat, add the guanciale without oil. Cook slowly, stirring occasionally until crispy.

Add Wine and Tomatoes

  • 5. Once the guanciale is crisp and golden, pour in a glass of white wine and stir. After 3 minutes, add the crushed tomatoes.

Simmer the Sauce

  • 6. Reduce heat and let the sauce simmer for 10-15 minutes. Season generously with salt and black pepper.

Combine Pasta and Sauce

  • 8. Transfer the cooked pasta to the sauce, adding some pasta water to create a silky consistency. Mix thoroughly.

Serve

  • 9. Plate the pasta and enjoy immediately, optionally garnished with grated Pecorino Romano.
Cookix's Secrets

Cooking Tips

  • Use high-quality guanciale for the best flavor.

Ingredient Variations

  • Substitute guanciale with pancetta for a similar flavor.

Serving Tips

  • Serve hot with freshly grated Pecorino Romano cheese.

Spice It Up

  • Add a pinch of red pepper flakes for heat.

Vegetarian Option

  • Replace the meat with sautéed mushrooms for a vegetarian version.