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Bucatini with Authentic Amatriciana Sauce is quintessential Roman cuisine. A rich pasta sauce made with porky guanciale, savory tomatoes, sharp and grassy Pecorino Romano cheese, dry white wine and a hint of heat from black and red pepper paired with chunky bucatini pasta is all you need to create this much beloved recipe. Read on for more!
What is Pasta all’Amatriciana?
Although popularized in trattorias across Rome, Italy, this authentic amatriciana recipe originated in a small, nearby town in the Lazio region called Amatrice.
It’s made with only a few, but very significant ingredients. Intensely-flavored guanciale (pig’s cheek-more on this below) sautéed with olive oil until crispy and some of its fat has released, sweet tomatoes (preferably, San Marzano), a pinch of red pepper flakes and black pepper for some heat and a generous amount of pecorino cheese create amatriciana sauce. It’s traditionally tossed with thick bucatini pasta or sometimes chunky rigatoni or spaghetti.
My version of pasta all’amatriciana has a splash of dry white wine added after the guanciale has crisped to deglaze the pan. Plus, I like how it rounds out the overall flavor of the dish and cuts the richness from the rendered guanciale fat.
And, although I didn’t do it here, I sometimes (gasp by all the purists out there) will sauté very thinly sliced onions in the guanciale fat until translucent before adding the wine and tomatoes. I don’t feel bad about doing this because I have had spaghetti all amatriciana many times in Rome with onions. Garlic, though, is generally left out of this dish.
What are the Big Four Roman Pastas?
Authentic Amatriciana Sauce is one of the “Big Four” (most popular) pasta dishes in Roma along with Cacio e Pepe, Carbonara and Pasta alla Gricia.
An (over-)simplified way of thinking about these four pastas is this: pecorino cheese + black pepper = cacio e pepe; add guanciale to this and it becomes pasta alla gricia; add eggs to gricia and it becomes carbonara; replace the eggs with tomatoes and you then have this beautiful sugo all’amatriciana. (NOTE: gricia is sometimes refered to as amatriciana bianca).
All these pastas are amazing and should be tried at least once. I love them so much that I created a t-shirt in homage to them! Check out my Roman pasta design here.
Guanciale vs. Pancetta vs. Bacon
Guanciale, which comes from the word “guancia” meaning “cheek” in Italian is cut from a pig’s jowl. And, pancetta, which comes from the word “pancio” meaning “belly” in Italian, is from the pig’s belly.
Both guanciale and pancetta are salted and cured and both add fat, flavor, saltiness and texture to whatever dish they are added to (like in these Pasta e Piselli and Pasta with Potatoes recipes). Their main difference lies in fat composition and flavor. Guanciale has a much higher fat-to-meat ratio than pancetta giving it a richer, sweeter and more savory depth of flavor. Plus, guanciale has a very distinctive aroma and slight funkiness to its taste, something that you will recognize immediately after having it just once. Guanciale also has a slightly softer texture than both pancetta and bacon.
Like pancetta, bacon also comes from fatty pork belly and has a nearly identical texture to pancetta. Their main difference lies in how they are prepared, seasoned and cured. Pancetta is made by seasoning a side of pork belly with salt and black pepper, then rolling it into a tight roll and wrapping it in a casing to hold its shape. Bacon, on the other hand, is made from pork belly sides that are first brined, then smoked; they, therefore, have a heavier, smokier flavor.
The long and short of it all: You can substitute guanciale with more readily available pancetta with great success in amatriciana, but you’ll likely need to add additional olive oil to the pan as pancetta is leaner. I do not recommend using bacon in this dish as it’s smokiness will overpower the sauce.
Bucatini with Authentic Amatriciana Sauce really is the best Roman pasta, IMHO. It’s hearty with bold, full flavors, easy and relatively quick to make, great for a dinner party as well as a random weeknight. Hope you give it a try! Mangia bene!
Ingredients
The ingredients to make bucatini all’amatriciana are few, but significant. Quality matters here, as always! We’ll be using:
- Guanciale: See above for information about this salty cured pig jowl (cheek). It’s generally available in Italian specialty shops, and I sometimes buy it online. If you can’t get your hands on guanciale, use pancetta (ask for a chunk at the deli instead of slices). I don’t suggest bacon as its smokiness will overpower the dish. Note that if you use pancetta, you’ll need to increase the amount of olive oil in the recipe as it’s leaner than fatty guanciale.
- Crushed Red Pepper: Adds a bit of piccante to this Roman pasta. The heat should be subtle here, not overpowering.
- Canned Tomatoes: I prefer to use whole tomatoes that I then crush by hand, as they are less processed than other varieties. But, you can certainly use diced, crushed or even tomato puree in this recipe. Regardless, use high-quality tomatoes in this recipe, preferably DOP San Marzano tomatoes. The tomato quality is so important for the overall dish.
- White Wine: Use a dry white wine here, such as Pinot Grigio, Orvieto Classico, Sauvignon Blanc or Verdicchio.
- Pecorino Romano cheese: One of the most significant ingredients of pasta amatriciana that adds so much flavor. I don’t recommend substitutions unless it is a similarly sharp and salty sheep’s milk/pecorino cheese. While grated Parmigiano-Reggiano cheese is the obvious substitute, it will give you a different end result.
- Olive Oil: Used at the beginning of the cooking process to help the guanciale along with rendering/releasing its fat. Use a quality extra virgin olive oil to drizzle over the finished dish, if desired.
- Pasta: I used bucatini here, which is the classic shape generally paired with amatriciana sauce. Bucatini is a long spaghetti-like pasta but thicker and with a hole through the middle allowing the sauce to get sucked up inside making every bite even better! (“Buco” means “hole” in Italian.) Rigatoni, mezze maniche and thick spaghetti are also great options. I would stay away from thin, light pastas, like capellini, in this dish.
How to Make Pasta with Authentic Amatriciana Sauce
- Prep the guanciale: Trim the thick skin/rind on the bottom and discard or reserve for soups/stews. If the top seems excessively seasoned, you may want to cut some of that off too, but it is a personal choice. If you’re unsure what to do, just trim it.
- PRO-TIP: It will be easier to trim and cut the guanciale if it is chilled.
- Once you’ve trimmed the guanciale, cut it into planks about ¼” (½ cm) or so thick with a sharp knife. Then, cut these planks down into uniformly-sized strips/lardons. Cut the lardons so that there is some meat and fat on each piece.
- Then, combine the oil and guanciale in a large stainless-steel or cast-iron skillet over medium-low heat. Cook until golden and crispy and a good amount of fat has rendered (released). This will take approximately 6 to 8 minutes.
- PRO-TIP: It’s easy to overcook or undercook the guanciale. The pork pieces should be crispy, but not burnt, and should still maintain a bit of a chewy texture.
- Temporarily turn the heat off (if using a gas stove–to avoid a large flame), then carefully pour the wine into the pan. Scrape up any brown bits on the bottom of the pan. Turn the burner back on, increase the heat and simmer until the wine has reduced by about 25%. At this point, the meat can be removed with a slotted spoon, if desired. (See Recipe Notes.)
- Stir in the tomatoes, crushed red pepper and black pepper. Simmer, uncovered, for about 12 to 15 minutes, stirring regularly. Ensure that the alcohol taste has been cooked off.
- Meanwhile, cook the pasta for 2 minutes less than the package directions. Transfer the cooked pasta, about ½ cup pasta water and the reserved meat to the sauce and toss well, allowing the pasta to finish cooking in the delicious flavors of the sauce. Add additional pasta water if more moisture is needed.
- Once the pasta is al dente, turn off the heat, add half the cheese, stir and toss vigorously and rapidly in order to incorporate the cheese into the sauce. Add the remaining cheese and repeat. Taste and adjust seasonings, if necessary. Transfer to a serving platter or bowl and serve immediately. Top with additional pecorino, plus a drizzle of high-quality extra virgin olive oil, if desired. That’s it! Enjoy your pasta with authentic amatriciana sauce!
What’s the Best Way to Trim, Cut and Prep Guanciale?
Guanciale has a thick skin/rind on the bottom with a light seasoned coating. The longer guanciale is aged, the harder and yellower (from rancidification) this skin will be. It’s important to trim this thick skin off. (You can add this piece to soups or stews for flavor, but you don’t want to eat it.) Very young guanciale that has not been aged very long may not need to be trimmed. (NOTE: It will be easier to trim and cut the guanciale if it is chilled.)
The (heavier) seasoning on the top piece of guanciale can be eaten. But if it seems excessively seasoned, you may want to cut some of it off. This is a personal decision. If you’re unsure what to do, just trim it.
Once you’ve trimmed the guanciale, cut it into planks about ¼” (½ cm) or so thick with a sharp knife. Then, cut these planks down into strips. (These strips are referred to as lardons.) Cut the lardons so that there is some meat and fat on each piece and aim for uniformly-sized pieces for even cooking.
Cutting pork into lardons is a French technique used in lots of dishes. In addition to this pasta all’amatriciana, it’s also used in the other famous Roman pasta dishes–pasta carbonara and pasta alla gricia.
Can I Freeze Leftover Guanciale?
Yes. Unused guanciale freezes really well for up to 3 months. Just wrap a few slabs together (or about 1 cup of diced guanciale pieces) in individual packets so you only have to thaw the amount you need for future recipes.
Check out my answer to “How Much Salt Should You Add to Pasta Water?” here, as featured in Appetito’s online Italian Food and Drink Magazine.
More Italian Pasta Recipes You’ll Love
If you love this Authentic Amatriciana Sauce recipe, check out these other pastas:
- Sicilian Pasta alla Norma with roasted eggplant and ricotta salata
- Shrimp Scampi Pasta with Arugula
- Bucatini with Tuna Ragu
- Calamari Pasta Fra Diavolo
- Rigatoni Boscaiola with Mushrooms and Sausage
- Tagliatelle with Creamy Mushrooms, Peas and Prosciutto
- Fettucine with Bottarga
- Pasta with Broccoli, Pecorino and Lemon
TOP TIPS FOR AUTHENTIC AMATRICIANA SAUCE
- Guanciale In or Out? The guanciale can either be removed from the pan after the wine has reduced or left in. I have made this dish both ways with great success. The difference is in the final texture of the guanciale–it will become a bit chewier if it remains in the pan the whole time as opposed to being removed before the tomatoes are added and added back to the pan along with the cooked pasta. You can also leave half in and take half out, which is what I generally do.
- Saucieness: I prefer bucatini all’amatriciana on the saucy side. One and a half 28-ounce cans of tomatoes (or three 15-ounce cans) seem to be the perfect amount. However, you can use just one 28-ounce can if you prefer that the pasta only be lightly coated with sauce.
- Pasta Water: The pasta water is key! Add it to the sauce along with the pasta for the additional moisture needed to finish cooking the pasta.
- Mantecare: FYI, the act of incorporating and emulsifying the cheese into the tomato sauce by stirring vigorously and rapidly is called mantecare. This step is important to achieving the perfect amatriciana sauce texture.
- Pasta Shape: I used bucatini here, which is the classic shape generally paired with amatriciana sauce. Rigatoni, mezze maniche and thick spaghetti are also great options. I would stay away from thin, light pastas, like capellini, in this dish.
- Finish cooking the pasta in the so that the pasta can absorb all the delicious of the sauce. Almost all pastas should be cooked this way.
- Taste Before Salting: Since guanciale is heavily salted, I didn’t add any additional salt to the sauce. However, feel free to add some to taste, if desired.
- Make Sauce in Advance: You can make the sauce in advance (without the pecorino) and store it in the refrigerator for 2 to 3 days. Reheat until piping hot then add the pasta and pecorino and toss everything together.
- Leftovers: Store leftovers in an airtight container for up to three days. Reheat in a skillet with a small amount of water until heated through.
More Great Recipes to Try
I hope that you are enjoying my Italian food blog and all of my Italian recipes and Italian-American recipes!
If you’ve tried Authentic Amatriciana Sauce, please let me know how it went in the comments below. I love hearing from you!
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Authentic Amatriciana Sauce with Bucatini (The Best Roman Pasta)
Equipment
- Large pot for cooking pasta
- Large Skillet or Sauté Pan
- Cheese grater (optional)
Ingredients
- 1 Tbsp olive oil
- 10 ounces guanciale (weight before trimming)
- 1 cup dry white wine, such as pinot grigio
- 1½ (28-ounce) cans whole tomatoes, hand-crushed or 3 (15-ounces) cans (See Notes.)
- 1 tsp crushed red pepper (See Note.)
- Pinch freshly ground black pepper
- 1 pound pasta such as bucatini or rigatoni + salt for pasta water
- 1 cup grated Pecorino Romano cheese + additional for serving
- Salt as needed, to taste
- Extra virgin olive oil, for finishing (optional)
Instructions
- Gather all ingredients according to specifications above.(Please see the section above in the blog post for Step-By-Step instructions with photos.)
- Prep the guanciale: Using a sharp knife, trim the lightly-seasoned, thick skin/rind on the bottom with a light seasoned coating. (NOTE: It will be easier to trim and cut the guanciale if it is chilled.) If the top seems excessively seasoned, you may want to cut some of that off too, but it is a personal choice. If you’re unsure what to do, just trim it.10 ounces guanciale
- Once you've trimmed the guanciale, cut it into planks about ¼” (½ cm) or so thick with a sharp knife. Then, cut these planks down into strips. (These strips are referred to as lardons.) Cut the lardons so that there is some meat and fat on each piece and aim for uniformly-sized pieces for even cooking.
- Then, combine the oil and guanciale in a large stainless-steel or cast-iron skillet over medium-low heat. Cook until golden and crispy and a good amount of fat has rendered (released). This will take approximately 6 to 8 minutes.(NOTE: It’s easy to overcook or undercook the guanciale. The pork pieces should be crispy, but not burnt, and should still maintain a bit of a chewy texture. It took me more than a few tries to get it just right, but it was certainly fun (and delicious) along the way!)1 Tbsp olive oil
- Temporarily turn the heat off (if using a gas stove–to avoid a large flame), then carefully pour the wine into the pan. Scrape up any brown bits on the bottom of the pan. Turn the burner back on, increase the heat and simmer until the wine has reduced by about 25%. At this point, the meat can be removed with a slotted spoon, if desired. (See Notes below.)1 cup dry white wine,
- Stir in the tomatoes, crushed red pepper and black pepper. Simmer, uncovered, for about 12 to 15 minutes, stirring regularly. Ensure that the alcohol taste has been cooked off.1½ (28-ounce) cans whole tomatoes,, 1 tsp crushed red pepper, Pinch freshly ground black pepper
- Meanwhile, while the sauce is cooking, bring a large pot of water to a boil. Once the water comes to a boil, add salt, then the pasta, stirring frequently. Cook the pasta for 2 minutes less than the package directions, or about 2 minutes before you think it is al dente. Be sure to reserve at least 1 cup of the starchy pasta water.1 pound pasta
- Transfer the cooked pasta, about ½ cup pasta water and the reserved meat to the sauce and toss well, allowing the pasta to finish cooking in the delicious flavors of the sauce. Add additional pasta water if more moisture is needed.
- Once the pasta is al dente, turn off the heat, add half the cheese, stir and toss vigorously and rapidly in order to incorporate the cheese into the sauce. Add the remaining cheese and repeat. Taste and adjust seasonings, if necessary.1 cup grated Pecorino Romano cheese
- Transfer to a serving platter or bowl and serve immediately. Top with additional pecorino, plus a drizzle of high-quality extra virgin olive oil, if desired. Buon Appetito!
Notes
- If you can’t get your hands on guanciale, use pancetta (ask for a chunk at the deli instead of slices). I don’t suggest bacon as its smokiness will overpower the dish. Note that if you use pancetta, you’ll need to increase the amount of olive oil in the recipe as it’s much leaner than fatty guanciale.
- The guanciale can either be removed from the pan after the wine has reduced or left in. I have made this dish both ways with great success. The difference is in the final texture of the guanciale–it will become a bit chewier if it remains in the pan the whole time as opposed to being removed before the tomatoes are added and added back to the pan along with the cooked pasta. You can also leave half in and take half out to see which way you prefer.
- A note about the amount of canned tomatoes to use–I prefer this dish on the saucy side. One and a half 28-ounce cans of tomatoes (or three 15-ounce cans) seem to be the perfect amount. However, you can use just one 28-ounce can if you prefer that the pasta only be lightly coated with sauce.
- This recipe is meant to be only lightly spicy. Feel free to increase the amount of crushed red pepper to your personal preference.
- Use a large pot with 5 to 6 quarts water for 1 pound of pasta. Bring the water to a boil before adding the salt. Use 1½-2 Tbsp salt.
- The pasta water is key! Add it to the sauce along with the pasta for the additional moisture needed to finish cooking the pasta.
- FYI, the act of incorporating and emulsifying the cheese into the tomato sauce by stirring vigorously and rapidly is called mantecare.
- Since guanciale is heavily salted, I didn’t add any additional salt to the sauce. However, feel free to add some to taste, if desired.
- I paired this Amatriciana Sauce with bucatini, but it works well with other pasta shapes, such as rigatoni, thick spaghetti and mezze maniche.
- Store leftovers in an airtight container for up to three days. Reheat in a skillet with a small amount of water until heated through.
- You can make the sauce in advance (without the pecorino) and store it in the refrigerator for 2 to 3 days. Reheat until piping hot then add the pasta and pecorino and toss everything together.
