Pasta Amatriciana


Bring Rome to your plate with this traditional Amatriciana recipe from Italy’s capital. Additionally, you just need 3 simple ingredients to create a hearty pasta dish full of salty and rich flavours thanks to the perfect combination of tomato and guanciale.

And for the perfect texture, it’s essential to cook the pasta al dente so that it doesn’t become too soft or mushy. This dish is perfect for a cozy night in or to impress guests with its authentic Italian taste. Add an extra layer of authenticity by serving it with a glass of red wine from the Lazio region.

Watch Pasta Amatriciana video recipe:

How to Make Pasta Amatriciana Recipe

How to make Pasta Amatriciana

Vincenzo’s Top Tips To Make Pasta Amatriciana

It starts with Guanciale

Firstly, This recipe starts with the guanciale! Make sure to keep some of the fat on as this helps it remain juicy and tender.

TIME for white wine!

Once your guanciale has started to crisp and change colour, it’s TIME for white wine! 


The perfect to cook your pasta is al dente!

How to serve Pasta Amatriciana

Lastly, twist a serving of pasta into a ladle and then transfer it onto a flat, round, plate. Sprinkle it with a generous amount of pecorino cheese – adding some more sauce and guanciale from the bottom of the pan too, keeping it nice and juicy.

amatriciana recipe

Pasta Amatriciana

Vincenzo's Plate
4.67 from 3 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course, Pasta
Cuisine Italian
Servings 2


  • Deep fry pan Medium-sized
  • wooden spoon
  • Large pot (for boiling pasta)
  • Pasta strainer Long tongs
  • Tablespoon
  • knife


  • 250 grams Bucatini Pasta 8.8oz. For 2 people
  • 75 grams Guanciale /Pig cheek 2.6oz. Per person once skin is removed
  • Subsitute options: Pancetta Salami – not bacon!
  • 1 can Peeled tomatoes 400g/14.1oz
  • Salt & Pepper
  • 5 L Water


  • This amatriciana recipe starts with the guanciale! Cut it into strips, and then again into cubes, making sure to keep some of the fat on as this helps it remain juicy and tender.
  • Next, it’s time to use Nonna’s favourite utensil for squashing peeled tomatoes…a fork! Pour the tomatoes into a bowl and squash them down, mixing as you go.
  • Boil approx. 5L water in a large pot and once it boils, add a handful of rock salt.
  • Put a pan on your stove at a low-medium heat and add the guanciale – no oil! Leave this to slowly cook and crisp in the pan, gently moving it around with a wooden spoon every so often.
  • Once the guanciale has started to crisp and change colour, this amatriciana recipe calls for white wine! Add one glass and mix through.
  • After 3 minutes, most of the wine will have evaporated, mix again and add the peeled tomatoes.
  • Use your wooden spoon to stir through and leave to simmer for 10-15minutes. If your stove is too strong, just lower it so it cooks more gently.
  • While this amatriciana recipe sauce is simmering, add a touch of salt and be generous with pepper.
  • Once the sauce has reduced, switch off the stove and cook your pasta al dente (according to packet instructions).
  • Remove the pasta from the pot, and add it to the pan, making sure some of the pasta water is added in too.
  • Then add 5 extra tablespoons of pasta water and mix the sauce through the pan really well.
  • E ora si mangia, Vincenzo’s Plate….Enjoy!


Keyword delicious pasta, Easy Homemade Pasta, Homemade, Homemade Italian Food, Tomato Sauce, White Wine
Tried this recipe?Let us know how it was!

E ora si mangia, Vincenzo’s Plate… Enjoy!


Join my private exclusive Italian Tours “Italy Unexplored Tour” and experience the Real Italy like you have never seen before.

The tour is exclusive to only 10 passionate foodies and it’s very unique. (Click here to get more details)

Tempted? Watch the video below and enjoy the sightseeing of the greenest region in Europe

Subscribe to my Youtube Channel:

Print Friendly, PDF & Email

Share Post

7 Responses to Pasta Amatriciana

  1. STEN TARRAS ERICSSON May 13, 2022 at 11:36 PM #

    The first Italians immigrants came to Stockholm in the late 1940´s. With them they brought their cuisine and their tradition is still with us today. So far as some pizza bakers has actually won international pizza contests.
    The first pizza was served 1947. Now there are over 3000 pizzerias in Sweden.

    Now, with the www and all, you are an inpiration to me to cook like they do in their restaurants.

    Best regards,
    Sign, Sten Ericsson

  2. Doron February 24, 2023 at 12:40 PM #

    5 stars
    Love all your work. If I may though, it’s pepper, not peppa. LOL. Just saying, after learning how to say bolognieze.

    • Vincenzo's Plate April 26, 2023 at 2:02 AM #

      You’re absolutely right that it’s “pepper” not “peppa,” and I apologize for the mistake. It’s always helpful to have readers like you who pay attention to the details and help keep things accurate. I’ll make sure to be more careful with my spelling in the future!

  3. Bill June 6, 2023 at 8:56 PM #

    4 stars
    No pecorino?

    • Vincenzo's Plate June 10, 2023 at 3:38 AM #

      In my recipe, I may have opted to exclude pecorino for various reasons, such as personal taste preferences, availability of ingredients, or dietary restrictions. However, feel free to add pecorino or any other cheese of your choice to enhance the flavor and authenticity of the dish.

  4. James Immordino August 10, 2023 at 4:15 AM #

    5 stars
    I have a question about guanciale portion. the rest of the recipe specifies for 2 persons. Guanciale says 75 g per person – does that mean 150 g for a 2 person recipe? That seems like a lot of guanciale.

    • Vincenzo's Plate August 15, 2023 at 4:14 AM #

      The guanciale portion in the pasta amatriciana recipe is 75 grams per person, so yes, that would mean 150 grams for a two-person recipe. It may seem like a lot of guanciale, but it’s important to remember that it’s the main flavor component in the dish. The guanciale is what gives pasta amatriciana its signature salty, smoky flavor.

Leave a Reply

Recipe Rating

Related Posts

2023-09-30T20:49:24+10:00 2023-09-28T08:26:51+10:00

Panuozzo Napoletano

Share on Tumblr How To Make Authentic Panuozzo Napoletano Like An Italian Chef If you’re...

Cook Now

2023-09-23T21:25:23+10:00 2023-09-22T05:30:55+10:00

Contemporary Neapolitan Pizza Dough

Share on Tumblr How To Make Contemporary Neapolitan Pizza Dough Like A World-Class Chef Have...

Cook Now

2023-09-16T20:10:53+10:00 2023-09-16T07:29:10+10:00

Focaccia Recipe

Share on Tumblr How to Make Focaccia Like an Award-Winning Pizza Chef I met with...

Cook Now

2023-09-09T21:00:46+10:00 2023-09-08T02:41:32+10:00

Roman Pizza Recipe (Pizza in Pala)


Cook Now

2023-09-02T20:30:01+10:00 2023-09-01T04:08:20+10:00

Neapolitan Calzone recipe


Cook Now

2023-08-26T21:00:33+10:00 2023-08-24T23:21:59+10:00

Neapolitan Pizza with Dry Yeast

Share on Tumblr NEAPOLITAN PIZZA WITH DRY YEAST Neapolitan pizza is a classic, authentic, and...

Cook Now