Pasta Amatriciana - The Real Roman Recipe! (2024)

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Pasta amatriciana is one of the four roman pasta recipes - made with bucatini pasta, canned tomatoes and guanciale - it's easy to make and packs in so much flavor! Top with pecorino romano, and you have a perfect plate of pasta.

Amatriciana might be my favorite of the roman pastas, well it's probably a tie with pasta alla gricia, although you can never go wrong with carbonara or cacio e pepe either! They're just all so good.

Amatriciana is the only pasta out of the main Roman pasta dishes that uses tomato. The guanciale adds a nice smoky flavor to the sauce, and combined with the pecorino romano, it creates a beautiful amatriciana sauce with amazing flavor - something a little different froom a classic tomato sauce.

Origins

Amatriciana is an evolution of pasta alla gricia (the original Roman pasta). It wasn't until the 17th/18th century that tomatoes started being used in Italian cuisine, so tomatoes were added to the gricia and the amatriciana was born!

The first amatriciana was made in the city of Amatrice in the region Lazio, hence the name.

The Amatriciana recipe became more and more famous in Rome over the 19th and early 20th centuries, due to a centuries-old connectionbetween Rome and Amatrice. Amatriciani (people from Amatrice) would travel to Rome to sell their meat, cheese and produce, and many Amatriciani migrated to Rome with the decline of sheep farming. They found employment in Roman restaurants and helped the dish become more popular, and become a staple of Roman cuisine.

The recipe was so well liked, and it quickly became considered a classic ofRoman dish, even though it originated in Amatrice.

Ingredients

Bucatini - This is the traditional noodle to use in this dish. They're like spaghetti, but have a hole in the middle, meaning that the sauce will get into the centre of the noodle- delicious! You can also use spaghetti as well.
It's also quite common to see mezze maniche (mezze rigatoni) used in this dish. They are exactly like rigatoni but shorter.

Guanciale - Guanciale is the cheek or jowl of a pig (it's cured like prosciutto) and used in many roman pasta dishes. In an amatriciana recipe, the guanciale is cut into strips, fried until it's crispy, and gives a beautiful smoky flavor to the whole dish.

Tomatoes - Canned Peeled plum or san marzano tomatoes are used to make the amatriciana sauce. It is the only roman pasta dish that uses tomatoes.

White wine - Used to deglaze the pan once the guanciale is fried

Pecorino romano - A staple in Roman cuisine, this sheep's milk cheese adds a great bite to the dish

Spicy chilis - To add a bit of heat

Salt and pepper

It is important to note that this a traditional recipe for pasta amatriciana and the original recipe does not have garlic or onions in it. In fact, the people of Amatrice are quite strict about the ingredients in an Amatriciana. They ridiculed famed Italian chef Carlo Cracco for admitting that he added garlic to his amatriciana.

It also doesn't contain any fresh herbs like basil or parsley in it either.

In fact, the town on Amatrice on their city website, has published the traditional recipe for the bucatini or spaghetti all'amatriciana.

How to make pasta amatriciana - step by step

In a large pan that will also fit the pasta, throw in the guanciale (photo 1)

Bring the pan to medium heat and cook the guanciale until crispy, about 10-15 minutes.

Once gunaciale is crispy, add white wine and deglaze (photo 2). Let the alcohol evaporate off, a few minutes.

Remove the guanciale from the pan, but keep the rendered fat in.

While guanciale is cooking, bring a pot of water to boil. Add salt when it comes to a boil.

Mash the tomatoes with a fork or your hands and add them to the pan with the rendered guanciale fat (photo 3)

Add chilii pepper, black pepper to taste, along with a little bit of salt (very little).

Let the sauce cook for 20-25 minutes, until reduced (photo 4)

When there are about 10-12 minutes left for the sauce to finish cooking, add the pasta to the boiling water. Cook the pasta until just before al dente. This is important because the pasta will finish cooking in the pan.

Add the guanciale back to the sauce (photo 5)

Add the pasta to the pan with the tomato sauce (photo 6)

Mix together for a few minutes, until sauce absorbs into the pasta.

Add pecorino romano and mix again (photos 7 & 8)

Remove from heat, plate and top with additional pecorino romano. Enjoy!

FAQs

What does amatriciana mean in Italian?

Amatriciana pasta originates from the town of Amatrice in Lazio. People from Amatrice are called amatriciani. In Italian, pasta is a feminine singular noun, making it amatriciana.


What is the difference between arrabbiata and amatriciana?

Both amatriciania and arrabbiata are spicy tomato-based sauces.
But amatriciana has guanciale in it (cured pork cheek) – and arrabbiata does not, so arrabbiata is vegetarian, while amatriciana is not. Arrabbiata also contains garlic and parsley – while amatriciana does not.
Arrabbiata is a more simple sauce, an amatriciana is smokier and more complex in flavor.

Top tips

  • Type of pasta to use: bucatini is the most traditional pasta for this dish, but spaghetti will also work, and if you want to try a short pasta, rigatoni or mezze maniche (half rigatoni) will work as well
  • If you can't get your hands on guanciale, you can use pancetta. Pancetta is less fatty than guanciale so you will need to add a bit of olive oil to the pan to help it cook down. The guanciale doesn't need any oil added to the pan because it's fatty enough. If you're in a pinch, you could also use bacon.
  • Chilis to use:you can use dried red chili peppers to make this dish, or you can easily use fresh chili peppers, or dried chili flakes.
  • Be careful when adding the wine to the pan with the guanciale - it will splatter
  • Amatriciana is a naturally salty dish - Guanciale is very salty, and pecorino as well. You will also salt the pasta water. So you only need toadd very little salt to the sauce when seasoning.

More authentic Italian pasta recipes

  • Pasta Alla Zozzona
  • Pasta Alla Papalina
  • Clam Pasta (Spaghetti Alle Vongole)

If you’ve tried making thisPasta amatriciana, or any other recipe on the blog, please let me know what you thought of it in the comments below, I love hearing from you! You can alsoFOLLOW MEonINSTAGRAM,FACEBOOK,TWITTER, ANDPINTERESTto see more delicious food and what I’ve been up to.

Recipe

Pasta Amatriciana - The Real Roman Recipe! (6)

4.83 from 17 votes

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Amatriciana Pasta

Pasta amatriciana is one of the four roman pasta recipes - made with bucatini pasta, canned tomatoes and guanciale - it's easy to make and packs in so much flavor! Top with pecorino romano, and you have a perfect plate of pasta.

CourseMain Course

CuisineItalian

Prep Time 10 minutes

Cook Time 30 minutes

Servings 3 people

Calories 1025 kcal

Author Pina Bresciani

Ingredients

  • 300gramsbucatini pasta
  • 1cupguancialecut into strips
  • 1canpeeled plum tomatoes796mL can
  • dry chili pepper to taste
  • ¼cupwhite winepinot grigio or similar
  • cupgrated pecorino romanoplus more for garnish
  • salt and pepper to taste

Instructions

  1. In a large pan that will also fit the pasta, throw in the guanciale. Bring the pan to medium heat and cook the guanciale until crispy, about 10-15 minutes.

  2. Once gunaciale is crispy, add white wine and deglaze. Let the alcohol evaporate off, a few minutes.

  3. Remove the guanciale from the pan and set aside, but keep the rendered fat in.

  4. While guanciale is cooking, bring a pot of water to boil. Add salt when it comes to a boil.

  5. Mash the tomatoes with a fork or your hands and add them to the pan with the rendered guanciale fat. Add chilii pepper, black pepper to taste, along with a little bit of salt (very little). Let the sauce cook for 20-25 minutes, until reduced.

  6. When there are about 10-12 minutes left for the sauce to finish cooking, add the pasta to the boiling water. Cook the pasta until just before al dente. This is important because the pasta will finish cooking in the pan.

  7. Add the guanciale back to the sauce.

  8. Add the pasta to the pan with the tomato sauce. Mix together for a few minutes, until sauce absorbs into the pasta. Add pecorino romano and mix again.

  9. Remove from heat, plate and top with additional pecorino romano. Enjoy!

Recipe Video

Recipe Notes

  • Type of pasta to use: bucatini is the most traditional pasta for this dish, but spaghetti will also work, and if you want to try a short pasta, rigatoni or mezze maniche (half rigatoni) will work as well.
  • If you can't get your hands on guanciale, you can use pancetta. Pancetta is less fatty than guanciale so you will need to add a bit of olive oil to the pan to help it cook down. The guanciale doesn't need any oil added to the pan because it's fatty enough. If you're in a pinch, you could also use bacon.
  • Chilis to use:you can use dried red chili peppers to make this dish, or you can easily use fresh chili peppers, or dried chili flakes.
  • Be careful when adding the wine to the pan with the guanciale - it will splatter
  • Amatriciana is a naturally salty dish - Guanciale is very salty, and pecorino as well. You will also salt the pasta water. So you only need to add very little salt to the sauce when seasoning.

Nutrition Facts

Amatriciana Pasta

Amount Per Serving

Calories 1025Calories from Fat 585

% Daily Value*

Fat 65g100%

Saturated Fat 25g156%

Cholesterol 97mg32%

Sodium 1022mg44%

Potassium 504mg14%

Carbohydrates 81g27%

Fiber 5g21%

Sugar 6g7%

Protein 26g52%

Vitamin A 206IU4%

Vitamin C 13mg16%

Calcium 183mg18%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

21

Pasta Amatriciana - The Real Roman Recipe! (2024)

FAQs

What are the 4 Roman pastas? ›

There are four classic Roman pasta dishes: cacio e pepe, carbonara, amatriciana, and alla gricia. Each one is a variation on the other — alla gricia is cacio e pepe plus guanciale, carbonara is gricia plus egg, and so on. These four dishes are famous in all of Italian cooking, not just in Rome.

What is the most famous pasta dish in Rome? ›

The iconic quartet of carbonara, cacio e pepe, amatriciana and gricia make up the four most famous and beloved Roman pasta dishes.

Is amatriciana from Rome? ›

The amatriciana recipe became increasingly famous in Rome over the 19th and early 20th centuries, due to the centuries-old connection between Rome and Amatrice. The recipe was well received and rapidly went on to become a classic of Roman cuisine, even though it originated elsewhere.

What is the pasta of the Roman tradition? ›

War, pain – real pain – are a short memory away, and imprinted on the ruins on top of which people have drunken bacchanalias. There are four great Roman pastas, all connected: Gricia, Cacio e Pepe, Carbonara, and Amatriciana.

What is the Holy Trinity Roman pasta? ›

Three of the iconic pastas of Rome have their differences, but the use of Pecorino Romano sheep's milk cheese is the common denominator. Carbonara, Cacio e Pepe and Amatriciana are the holy trinity of Roman pasta dishes on restaurant menus.

What is Italy's number 1 pasta? ›

Italy's most popular pasta is penne. This quill-shaped pasta is unusual in that it has a very precise origin. It was born in 1865, with a new device patented by Giovanni Battista Capurro in the small town of San Martino d'Albero, near Genoa.

What is Rome's main dish? ›

What are the top dishes to try in Rome? Hands down, pasta carbonara is the queen of all Roman pastas. The marriage of the simplest of ingredients somehow makes for a perfect plate of heaven.

Who invented amatriciana? ›

A millennium ago, the amatriciana originated in fields that bordered the Lazio town of Amatrice. Working shepherds would take cheese and pieces of guanciale into the pastures, cooking them over fire as they worked far distances from home.

What does puttanesca mean? ›

Puttanesca translates as “in the style of the whore.” The name derives from the Italian word puttana which means whore. Puttana in turn arises from the Latin word putida which means stinking. Now I'll bet your wondering how this tasty dish became associated with such sordid content.

What does amatriciana mean in Italian? ›

What does amatriciana mean in Italian? Amatriciana is both the name of an amazing pasta sauce, based on guanciale, pecorino romano, tomato sauce and chili pepper, but also the adjective related to the village of Amatrice.

Did the Romans eat pizza? ›

Did Ancient Rome have Pizza? The ancient Romans wouldn't have recognized the pizza we have today (not least because the tomato wasn't introduced to Europe until the early 16th century). But they did produce flatbread topped with cheese, honey, fruits like dates and figs, nuts, or vegetables.

Did the Romans have lasagna? ›

In ancient Rome, there was a dish similar to a traditional lasagna called lasana or lasanum (Latin for 'container' or 'pot') described in the book De re coquinaria by Marcus Gavius Apicius, but the word could have a more ancient origin.

Did ancient Romans like pasta with tomato sauce? ›

There are similarities, but some key Italian ingredients and dishes were not found in ancient Roman cuisine—no pasta (introduced later) and no foods from the Americas, including tomatoes! Italian pizza might have its origins in Roman flatbreads and focaccia, which could be topped with olives and cheese.

What are the four pastas of Rome Stanley Tucci? ›

While visiting Rome in his TV series "Searching for Italy," Tucci refers to "four pastas" — cacio e pepe, carbonara, alla gricia, and all'amatriciana. The latter was the one that really gained my interest, as I attempted to make it most often at home. In the show, Tucci oversees a Roman chef recreating the dish.

What is the difference between alla gricia and carbonara? ›

The biggest thing that sets these recipes apart is eggs – pasta alla gricia has none! Carbonara includes an egg and cheese mixture, emulsified by the pasta water, to create the silky sauce. Alla gricia uses cheese and the guanciale's fat that mix together and become a decadent sauce for your pasta.

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