Pasta All Amatriciana
Discover the bold, authentic flavors of Italy with this classic Pasta All’Amatriciana recipe. Featuring tender spaghetti or bucatini enveloped in a rich, savory tomato sauce, this dish is elevated by crispy guanciale, sharp Pecorino Romano, and a subtle kick of red chili flakes. A splash of dry white wine adds depth to the sauce, while simple, high-quality ingredients come together in perfect harmony. Ready in just 40 minutes, this iconic Roman pasta is both quick to make and utterly satisfying. Perfect for a weeknight dinner or an impressive meal to share, Pasta All’Amatriciana is a timeless culinary masterpiece that will transport you straight to the streets of Amatrice.
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Recipe Information
Ingredients
- 400 grams spaghetti or bucatini
- 150 grams guanciale (or pancetta as a substitute)
- 400 grams canned whole peeled tomatoes
- 100 grams Pecorino Romano cheese
- 2 tablespoons extra virgin olive oil
- 60 milliliters dry white wine
- 0.5 teaspoons red chili flakes
- 1 to taste kosher salt
- 1 to taste black pepper, freshly ground
Instructions
Bring a large pot of generously salted water to a boil for the pasta.
While the water is heating, prepare the sauce: dice the guanciale or pancetta into small cube-like pieces.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the guanciale and cook until it becomes golden and crispy, about 5-7 minutes. Stir occasionally to avoid burning.
Deglaze the skillet with 60 milliliters of dry white wine, scraping any brown bits from the bottom of the pan. Let the wine cook off for 2-3 minutes.
Add 400 grams of canned whole peeled tomatoes to the skillet. Using a wooden spoon, break the tomatoes into smaller chunks. Turn the heat to medium-low and let the sauce simmer gently for 15-20 minutes, stirring occasionally.
Add 0.5 teaspoons of red chili flakes to the sauce. Taste and adjust salt and pepper as needed.
Cook the pasta: add 400 grams of spaghetti or bucatini to the boiling water and cook until al dente according to package instructions. Reserve about 1 cup of pasta water before draining.
Once the pasta is cooked, transfer it directly into the skillet with the sauce. Toss well to coat the pasta evenly, adding a few splashes of reserved pasta water if needed to loosen the sauce.
Turn off the heat, then add 80 grams of grated Pecorino Romano cheese. Toss again to combine, ensuring the cheese melts and clings to the pasta.
Serve the pasta immediately in bowls, topping with the remaining grated Pecorino Romano and an extra crack of black pepper if desired.
Nutrition Facts
Calories |
2404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.9 g | 218% | |
| Saturated Fat | 63.8 g | 319% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 4953 mg | 215% | |
| Total Carbohydrate | 152.7 g | 56% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 19.5 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1197 mg | 92% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1069 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
