Have you ever smelled guanciale sizzling in a pan and immediately known that something delicious was about to happen? That’s exactly what I think every time I cook Pasta all’Amatriciana. It’s one of those recipes that seem simple but carry the entire soul of Roman cuisine.
I remember the first time I prepared it following the advice of a Roman friend: crispy guanciale, fragrant tomato sauce, and freshly grated Pecorino Romano. The real secret is not adding many ingredients, but using a few high-quality ones and cooking them with care.
As the sauce simmers gently, the aroma of guanciale and tomato fills the kitchen, promising a rich and comforting pasta dish. It’s perfect for a casual dinner with friends or when you want to serve a true Italian classic.
Let’s see how to make Pasta all’Amatriciana.
Pasta all’Amatriciana
Pasta all’Amatriciana is a classic Roman pasta dish made with crispy guanciale, tomato sauce and Pecorino Romano cheese.
Ingredients
- Bucatini or spaghetti 200 g
- Guanciale 100 g
- Canned peeled tomatoes 200 g
- Grated Pecorino Romano 40 g
- Chili pepper to taste (optional)
- Salt to taste
Tools
- Frying pan
- Pasta pot
- Knife
- Cutting board
- Wooden spoon
Instructions
- Cut the guanciale into small strips or cubes.
- Place the guanciale in a cold pan and cook until crispy.
- Add chili pepper if desired.
- Add crushed peeled tomatoes and cook for about 10 minutes.
- Cook the pasta in salted boiling water.
- Drain the pasta al dente and transfer it to the sauce.
- Toss the pasta in the sauce.
- Turn off the heat and add grated Pecorino Romano.
- Mix well and serve immediately with extra cheese.
Nutritional values (per serving)
520 kcal
24 g
55 g
21 g
6 g
3 g
720 mg
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