This iconic Roman pasta dish combines crispy guanciale, tangy tomatoes, and creamy pecorino romano for an explosion of authentic Italian flavors. With just a handful of quality ingredients, Amatriciana delivers maximum taste and is ready in under 30 minutes, making it perfect for a weeknight dinner that tastes like you've been cooking all day.
⏱️35 min
📊Easy
👥4 servings
🍽️Main
meatquickfamily
Ingredients
150 gguanciale
400 gspaghetti or bucatini pasta
400 gsan marzano tomatoes
100 gpecorino romano cheese
120 mlwhite wine
1 pinchsalt and freshly ground black pepper
Instructions
1CUBE THE GUANCIALE: Cut the guanciale (cured pork jowl) into small, uniform cubes about the size of a die. This traditional cured meat is essential to authentic amatriciana—do not substitute with bacon or pancetta, as guanciale has a unique delicate flavor that makes this dish special. Ensure your knife is sharp so the cured meat cuts cleanly without tearing.
2RENDER THE GUANCIALE FAT: Place the guanciale cubes in a large, heavy-bottomed pan over medium heat. Allow the fat to slowly render for 5-7 minutes, stirring occasionally, until the cubes are golden and crispy at the edges and have released most of their fat. The cubes should be cooked through but still hold their shape. Once crispy, use a slotted spoon to remove the guanciale pieces and set them aside on a paper towel, leaving about 2-3 tablespoons of the rendered fat in the pan.
3DEGLAZE WITH WINE: Pour the white wine into the pan with the remaining guanciale fat and stir with a wooden spoon to deglaze, scraping up any flavorful browned bits stuck to the bottom. Allow the wine to simmer for 2-3 minutes until it reduces by about half and the raw alcohol smell dissipates completely. This step builds incredible depth of flavor into your sauce.
4BUILD THE TOMATO SAUCE: Add the canned san marzano tomatoes (crushing them by hand as you add them to the pan) and the reserved crispy guanciale pieces. Stir well to combine, then reduce the heat to medium-low and simmer for 10-12 minutes. The sauce should bubble gently and reduce slightly, concentrating the flavors. Season with a pinch of salt and black pepper—taste and adjust as needed, remembering that the pecorino romano added at the end will add saltiness.
5COOK THE PASTA: While your sauce simmers, bring a large pot of salted water (it should taste like the sea) to a rolling boil. Add the spaghetti or bucatini and cook according to the package directions until al dente—usually 9-11 minutes. The pasta should have a slight firmness when you bite it, not be soft or mushy. Reserve at least 1 cup of starchy pasta water before draining.
6COMBINE AND FINISH: Add the drained hot pasta directly to the simmering tomato sauce, tossing gently with tongs or a wooden spoon to coat each strand evenly. Remove the pan from heat, then add most of the finely grated pecorino romano cheese (reserving some for serving), tossing continuously. The residual heat will melt the cheese into a creamy, cohesive sauce—if needed, add a splash or two of reserved pasta water to achieve the ideal consistency (the sauce should coat the pasta without being soupy). Divide among warm bowls and top with remaining pecorino romano and a crack of fresh black pepper before serving immediately.