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Pasta all'Amatriciana Recipe

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How to Make Authentic Amatriciana Pasta Sauce

Amatriciana is one of Rome’s quintessential pasta sauces, joining the ranks of carbonara, gricia, and cacio e pepe. This delicious blend of sweet tomatoes, salty guanciale, and pecorino cheese with a touch of spice originated in the town of Amatrice, north of Rome. Today, it’s a beloved dish in homes and restaurants across the Eternal City.

Watch the Foodie Sisters in Italy, Benedetta and Valeria, guide you through the steps in the video below, then try it at home!

Pasta all’Amatriciana

Ingredients (Serves 4)

  • 500g (17.6 oz) spaghetti or rigatoni
  • 125g (4.4 oz) guanciale
  • 100g (3.5 oz) pecorino, finely grated
  • 6-7 San Marzano tomatoes, chopped (or 400g (14 oz) canned peeled tomatoes)
  • 1 tbsp extra virgin olive oil
  • A splash of dry white wine
  • 1 red chili, finely chopped
  • Salt

Instructions

  1. Prepare the Pasta: Bring a large pot of salted water to a boil for the spaghetti.
  2. Make the Sauce:
    • Cut the guanciale into chunks and place it in a large pan with the olive oil and chopped chili.
    • Heat the pan over a high flame, cooking until the guanciale starts to brown and the fat turns translucent.
    • Add the white wine and cook until it evaporates. Remove the guanciale from the pan, letting it drip dry, and set it aside.
  3. Cook the Tomatoes:
    • Add the fresh tomatoes (blanched, peeled, and chopped) or canned tomatoes to the pan.
    • Adjust the salt and let the mixture cook for a few minutes.
    • Remove the chili pepper, return the guanciale to the sauce, and mix well.
  4. Cook the Spaghetti:
    • Add the spaghetti to the boiling water and cook until perfectly ‘al dente’.
    • Drain the pasta and place it in a serving bowl.
  5. Combine and Serve:
    • Add the sauce and finely grated pecorino cheese to the pasta.
    • Mix everything together thoroughly.
    • Serve with an extra sprinkle of pecorino cheese on top.

Buon appetito!

Learn to make pasta all’amatriciana in our 4 Roman Pastas Cooking Class in Rome. If you want to indulge in all four iconic Roman pasta dishes—amatriciana, gricia, cacio e pepe, and carbonara—book our 4 Roman Pastas Tasting Experience in Rome.

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