Pasta all'amatriciana

July 11, 2026 - Written by Gogo

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Ingredients



Preparation time : 15 min - cooking time : 50 min Originating in the comune of Amatrice in a mountainous province, the amatriciana is one of the best known pasta sauces in present-day Roman and Italian cuisine. If you don't like it spicy, you can also not add the red pepper. Guanciale is almost a must, but if too hard to find then lardons are fine.

Instructions

  1. Cut the guanciale into strips about 1 cm wide and 2 mm thick.
  2. Heat a large pan over medium heat and cook the guanciale for about 8 minutes, until the fat has rendered and the meat is lightly golden. Don't let it become too dark.
  3. Meanwhile, finely chop the onion and the red pepper.
  4. Remove the guanciale from the pan and set it aside. Discard (or save for another use) about two-thirds of the rendered fat.
  5. Increase the heat slightly and cook the onion for about 10 minutes, stirring occasionally. Add the red pepper after about 5 minutes.
  6. Deglaze the pan with the white wine and cook until it has completely evaporated.
  7. Add the tomatoes, season with black pepper, and add salt only if needed after tasting. Simmer gently for about 30 minutes.
  8. About 10 minutes before the sauce is ready, cook the pasta until al dente, about 2 minutes less than the package directions.
  9. Drain the pasta, reserving about 1 cup (250 mL) of the cooking water. Add the pasta and a splash of the cooking water to the pan, then toss everything together over medium heat for about 2 minutes.
  10. Remove the pan from the heat and stir in half of the grated pecorino until it melts into the sauce. Add a little more pasta water if needed to loosen the sauce.
  11. Serve in warm bowls and top with the remaining grated pecorino, the guanciale and basil leaves.