Bucatini or spaghetti in a spicy tomato sauce with crisp fried guanciale and a generous finish of sharp pecorino. One of the four great classic pastas of Rome, named after the town of Amatrice.
Pasta all’amatriciana
Region: Lazio
Pasta all’amatriciana
Region: Lazio
Method
01
Fry the guanciale
Heat a large frying pan without oil (the guanciale gives off enough fat itself) and fry the strips of guanciale over a medium heat until golden brown and crisp, approx. 5–6 minutes. Lift out of the pan with a slotted spoon and set aside, leaving the fat in the pan.
02
Make the sauce
Add the chilli flakes to the fat left behind and fry briefly. Add the tomatoes and leave to reduce gently for approx. 12–15 minutes to a thick sauce. Season with salt; the guanciale and pecorino are already salty.
03
Cook the pasta
Meanwhile, cook the pasta in plenty of salted water until al dente. Keep a cup of the cooking water.
04
Combine
Drain the pasta and toss through the sauce, together with a splash of cooking water and half of the fried guanciale.
05
Serve
Divide between plates, finish with the rest of the guanciale and a generous amount of pecorino.
Tips & notes
Use genuine guanciale (cured pork cheek) if you can find it; it gives a richer, sweeter flavour than pancetta. Never add onion or garlic to an authentic amatriciana; purists in Rome regard that as a cardinal sin. Keeps for 2–3 days in a sealed container in the fridge.
Variations
- Add a splash of dry white wine when frying the guanciale for extra depth.
- Replace the Pecorino Romano with Parmigiano Reggiano for a milder finish.
Contains:
Gluten
Milk
Serve with
| Calories | 433 kcal |
|---|---|
| Protein | 19 g |
| Carbohydrates | 37 g |
| Fat | 23 g |
| Fibre | 3 g |
Estimated values, calculated from standard nutritional values per ingredient.
