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Spaghetti all’Amatriciana

Guanciale and tomato pasta with pecorino

Amatriciana with guanciale, peeled tomatoes, dry white wine, chilli and pecorino, served with spaghetti.

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Prep10 minsCook25 minsServes4DifficultyEasy
Editorial recipe cover for Spaghetti all’Amatriciana, from Amatrice, Lazio

Amatrice, Lazio

The regional version.

A guanciale, tomato, wine and pecorino Amatriciana served with spaghetti; historical and household variations exist.

  • Guanciale, tomato and pecorino form the recognised core.
  • Spaghetti are used in this Amatrice-style version.
  • The sauce is made without onion or garlic here.

Technique: guanciale and tomato pasta with pecorino

Use guanciale rather than smoked bacon to preserve the cured-pork flavour. Save the crisp pieces while the tomato reduces, then return them so they do not toughen.

The recipe

Spaghetti all’Amatriciana

10 min prep25 min cook35 min total4 servings
Scale:

Ingredients

Main

Method

  1. 1

    Render guanciale gently in a wide pan until the fat is released and the edges are golden; avoid burning the lean meat.

  2. 2

    Add white wine and chilli and let the liquid reduce. Lift out guanciale and keep aside.

  3. 3

    Add crushed tomatoes to the rendered fat and simmer for 15–20 minutes until thick, then return guanciale.

  4. 4

    Cook spaghetti in salted water until al dente, saving a mug of the cooking water.

  5. 5

    Toss pasta with the sauce and a little water until the strands are evenly coated.

  6. 6

    Remove from direct heat and fold in grated pecorino. Taste before adding salt and serve promptly.

The version on this page

A guanciale, tomato, wine and pecorino Amatriciana served with spaghetti; historical and household variations exist.

  • Guanciale, tomato and pecorino form the recognised core.
  • Spaghetti are used in this Amatrice-style version.
  • The sauce is made without onion or garlic here.

Cooking it well

Use guanciale rather than smoked bacon to preserve the cured-pork flavour. Save the crisp pieces while the tomato reduces, then return them so they do not toughen.

Serving and planning

Serve as a first course with more pecorino at the table. Bucatini are another widely used pasta format.

Explore the Italian regional cooking guide for related dishes and pantry notes.

Storage

Refrigerate cooked leftovers promptly in a covered container and use within 3 days.

Freezing

Freeze cooked portions for up to 2 months; thaw overnight in the refrigerator. Fresh pasta, vegetables and cheese can soften after thawing.

Reheating

Reheat only the portion required until piping hot throughout. Add a little water if the sauce has thickened.

Keep cooking

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