The authentic Amatriciana recipe is a classic Roman pasta dish made with guanciale, tomatoes, and pecorino cheese. This rich and flavorful sauce is traditionally served with bucatini, though you can also enjoy it with spaghetti or rigatoni. Whether you’re in the heart of Rome or cooking from home, this simple yet delicious pasta is perfect for any occasion.
What is Amatriciana?
The Amatriciana recipe hails from the Lazio region of Italy, and is typically made with guanciale (cured pork jowl), pecorino cheese from Amatrice (a town near Rieti), and your choice of pasta like bucatini, spaghetti, vermicelli, or rigatoni.
While Amatriciana’s origins are debated, it’s widely accepted that both Rome and Amatrice share claim to the dish. What we do know for sure is that it has been enjoyed in the region since the 1800s.
Some variations exist, including a Roman-Jewish version made with olive oil instead of pecorino and dried beef instead of guanciale.
A Bit of History
Did Amatriciana originate in Rome or Amatrice? If you ask me, while the dish may have evolved over time, it’s likely that the idea of using tomatoes in the gricia sauce was first introduced in Rome, where tomatoes probably arrived first. However, it’s clear that the people of Amatrice were pivotal to the creation of what we know today as bucatini all’amatriciana.
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How to Make the Authentic (and Modern) Amatriciana
The traditional Amatriciana doesn’t include wine or vinegar, but I highly recommend adding them for an extra layer of flavor. In my modern kitchen, they’re a must.
Be careful when frying the guanciale: it should be crispy but not burnt. Keep an eye on it, and turn off the heat just before it starts to brown.
As with all Italian recipes, the key is using the best ingredients you can find. The simpler the dish, the more important the quality of each element.
authentic Amatriciana pasta
Ingredients
- 5.5-7 oz bucatini pasta 160-200 gr
- 1.7 oz guanciale 50 gr
- 1 chili
- 8.8 oz fresh tomatoes or a little more of canned tomatoes (pelati) 250 gr
- 1/4 glass white wine and vinegar mixed in equal parts - optional
- 1.7 oz pecorino cheese 50 gr
- salt
- pepper
Instructions
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Cut the guanciale into strips and grate the pecorino cheese.
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If using fresh tomatoes, bring a medium pot of water to a boil, add the tomatoes, and blanch for less than a minute. Drain and peel the tomatoes (the skin will come off easily).
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Heat a teaspoon of olive oil in a large skillet, add the chili and guanciale, and cook until the guanciale becomes crispy.
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Optional: Add the white wine and vinegar mixture, cooking over low heat until the alcohol evaporates (you’ll know when the alcohol smell is gone).
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Remove the chili and a few tablespoons of guanciale. Set the guanciale aside and discard the chili.
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Add the tomatoes and cook for 10 minutes, adding a few tablespoons of water if necessary.
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Cook the bucatini pasta al dente, drain, and toss it in the skillet with the sauce, adding about 3/4 of the grated pecorino. Sauté for a minute.
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Serve hot, sprinkled with the remaining pecorino and the reserved crispy guanciale.
Enjoy your Amatriciana pasta with a glass of Italian wine, and savor a little piece of Rome wherever you are!
Claudia