Amatriciana Pasta

Amatriciana Pasta is a beloved classic from Rome, known for its simple yet robust flavors. The crispy guanciale, rich tomato sauce, and sharp pecorino cheese create a symphony of taste that is both comforting and satisfying. This dish, served with bucatini, is perfect for a cozy dinner for two, bringing the warmth of Roman cuisine to your table.

With minimal ingredients and easy preparation, this recipe is a great option for a quick but delicious meal. Whether you’re a pasta enthusiast or new to Italian cooking, Amatriciana Pasta offers the perfect balance of savory and hearty flavors that everyone will enjoy. Serve with a glass of wine and a side of crusty bread for the ultimate Italian experience.

Full Recipe:

2 ounces sliced guanciale, cut into 1-inch squares
3 tablespoons olive oil, plus more for drizzling
4 ounces strained tomatoes (Pomi or similar)
1 clove garlic, crushed
Kosher salt
8 ounces bucatini pasta
Pinch red pepper flakes
1 small block pecorino (for grating)

Directions:

Bring a 2-quart pot of water to a boil. Add a generous pinch of kosher salt.
In a large sauté pan, heat the olive oil over medium heat. Add the guanciale and cook until it becomes crispy, about 5-7 minutes.
Once the guanciale is crispy, add the crushed garlic and cook for another 30 seconds.
Add the strained tomatoes and red pepper flakes, and simmer for 10-12 minutes until the sauce thickens slightly.
Meanwhile, cook the bucatini in the boiling water according to package instructions until al dente.
Drain the pasta, reserving a cup of pasta water. Add the pasta to the sauce, tossing to coat. Add a little reserved pasta water if needed to loosen the sauce.
Grate pecorino over the pasta and toss everything together. Serve immediately with an extra drizzle of olive oil and more grated pecorino on top.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 450 kcal | Servings: 2 servings

Amatriciana Pasta: A Classic Roman Dish

Amatriciana Pasta is one of the most iconic dishes in Roman cuisine, beloved for its simplicity and bold flavors. It represents the rich culinary traditions of Italy, where humble ingredients are transformed into dishes bursting with flavor. The dish originates from the town of Amatrice, hence the name “Amatriciana,” and has a fascinating history tied to Italian culture and gastronomy.

A Brief History of Amatriciana Pasta

Amatriciana Pasta has its roots in the central Italian town of Amatrice, where it was originally known as “gricia,” a recipe created by shepherds. The traditional recipe consisted of only guanciale (cured pork cheek), Pecorino Romano cheese, and pasta. Tomatoes were not part of the original dish, as they weren’t introduced to Italian cuisine until later.

The tomato-based version, now called Sugo all’Amatriciana (Amatriciana Sauce), evolved after the introduction of tomatoes in Italian cooking in the late 18th century. Since then, Amatriciana Pasta has become a quintessential Roman dish, often served in trattorias across the capital. It remains a beloved comfort food for many Italians and pasta lovers around the world.

Key Ingredients and Why They Matter

Guanciale: This cured pork cheek is the heart of Amatriciana Pasta. Its richness and slightly sweet, porky flavor give the dish its distinct taste. Guanciale is different from pancetta or bacon, both of which are often substituted in non-traditional versions of the dish. However, for true authenticity, guanciale is a must. It renders its fat as it cooks, infusing the sauce with its characteristic flavor.
Tomatoes: While the original recipe didn’t include tomatoes, the modern version relies on them to provide balance to the fatty guanciale. Strained tomatoes, such as those from the Pomi brand, are often used in Amatriciana to keep the sauce smooth and tangy without overpowering the other flavors.
Pecorino Romano Cheese: Pecorino, a hard, salty cheese made from sheep’s milk, is integral to many Roman dishes, including Amatriciana. Its sharpness cuts through the richness of the guanciale and enhances the overall depth of flavor in the sauce. Grating Pecorino over the pasta just before serving is a classic move to finish the dish.
Bucatini: Traditionally, Amatriciana is served with bucatini, a thick, hollow pasta that holds onto the sauce beautifully. The tube-like structure allows the pasta to absorb both the sauce and the fat rendered from the guanciale, making each bite flavorful. Spaghetti or rigatoni are acceptable alternatives, but bucatini remains the preferred choice in Rome.

Why This Recipe is Beloved

Balance of Flavors: The balance between the salty guanciale, the sharp pecorino, and the sweet acidity of the tomatoes creates a harmonious flavor profile. Each ingredient contributes something unique to the dish, making every bite a delightful combination of savory, tangy, and umami notes.
Simplicity: With just a handful of ingredients, Amatriciana Pasta is a testament to the beauty of simplicity in Italian cooking. The dish doesn’t require elaborate preparation or complex techniques, but it still delivers a depth of flavor that rivals more complicated recipes. It’s an excellent example of how quality ingredients, when used thoughtfully, can elevate a simple dish into something special.
Cultural Significance: Amatriciana Pasta is deeply ingrained in Roman culture and Italian gastronomy as a whole. It’s a dish that connects the present with the past, representing centuries of culinary evolution. Eating Amatriciana is not just about enjoying a delicious meal; it’s also about partaking in a tradition that has been passed down through generations.
Versatility: While the recipe for Amatriciana is fairly straightforward, there is room for customization. For example, some versions of the dish include onions or garlic for added flavor, while others might spice it up with red pepper flakes. Although purists might argue that variations deviate from the traditional recipe, these small adjustments allow home cooks to personalize the dish to their liking.
Perfect for Any Occasion: Whether you’re making a cozy dinner for two or preparing a meal for a larger gathering, Amatriciana Pasta is incredibly adaptable. It’s hearty enough to be served as a main course, yet elegant enough to be featured in a dinner party setting. Pair it with a nice Italian wine, like a Chianti or Montepulciano, and you’ve got a meal that is sure to impress.
Quick and Easy: Despite its complex flavor, Amatriciana Pasta is quick to prepare, making it ideal for weeknight dinners. With just 30 minutes from start to finish, it’s a great go-to recipe when you want something comforting but don’t have hours to spend in the kitchen.

Cooking Tips for Amatriciana Pasta

Choose High-Quality Ingredients: Since this recipe relies on so few ingredients, quality matters. Look for authentic guanciale, aged Pecorino Romano, and good-quality strained tomatoes to get the best possible flavor.
Don’t Overcook the Pasta: Bucatini should be cooked al dente, meaning it still has a bit of bite when you eat it. Overcooking the pasta can lead to a mushy texture that won’t hold up to the rich sauce.
Use Pasta Water to Adjust the Sauce: Reserved pasta water, rich in starch, can help emulsify the sauce, creating a silky coating that clings to the bucatini. If your sauce seems too thick or dry, adding a splash of pasta water can loosen it up without diluting the flavors.
Grate Fresh Pecorino: Pre-grated cheese often lacks the same intensity of flavor as freshly grated. Grating your own Pecorino Romano over the pasta just before serving adds a sharp, salty finish that ties the dish together.
Serve Immediately: Like many pasta dishes, Amatriciana is best enjoyed immediately after it’s made. The sauce and pasta should be combined just before serving to ensure the perfect texture and flavor.

Pairing Suggestions

To elevate your Amatriciana Pasta experience, consider pairing it with the following:

Wine: A robust red wine like Montepulciano d’Abruzzo or Chianti pairs beautifully with the rich, savory flavors of the dish. The acidity of the wine complements the tomatoes, while the body stands up to the salty guanciale and Pecorino.
Appetizers: Start the meal with a light Italian appetizer, such as bruschetta topped with tomatoes and basil, or a simple mixed green salad with balsamic vinaigrette to cleanse the palate.
Dessert: For dessert, try something light but satisfying, like a classic Italian tiramisu or panna cotta. The creamy, sweet flavors provide a nice contrast to the savory pasta dish.

Conclusion: A Roman Staple in Your Kitchen

Amatriciana Pasta is more than just a dish; it’s a reflection of Roman culinary history and Italian food philosophy. The combination of simple ingredients and bold flavors has made it a timeless favorite that’s perfect for any occasion. Whether you’re cooking for yourself, a loved one, or a group of friends, this dish delivers warmth, comfort, and satisfaction with every bite.

Bringing a bit of Rome into your kitchen is as easy as making this classic recipe. With minimal ingredients, quick preparation, and a rich, balanced flavor profile, Amatriciana Pasta will quickly become a go-to in your culinary repertoire. So next time you’re craving a hearty Italian meal, remember that sometimes the simplest dishes are the most rewarding.