# Pasta Amatriciana Recipe (Roman Classic)
Pasta amatriciana is one of Rome's four classic pastas—rich, tomato-based, and deeply satisfying. With guanciale, tomatoes, and Pecorino Romano, this dish balances the richness of carbonara with the brightness of tomatoes.
Why This Recipe Works
This authentic Roman amatriciana succeeds because:
- Traditional ingredients — Guanciale, San Marzano tomatoes, Pecorino Romano
- Proper technique — Rendered fat creates the base, tomatoes add brightness
- Balance of flavors — Rich guanciale, bright tomatoes, salty cheese
- Authentic method — No onions (traditional), no garlic (not traditional)
- Perfect texture — Sauce clings to pasta beautifully
Important Note: Amatriciana is one of the four classic Roman pastas, along with carbonara, cacio e pepe, and gricia. It's named after Amatrice, the town where it originated.
Ingredients You'll Need
For the Amatriciana
- 400g spaghetti or bucatini — Bucatini is traditional, but spaghetti works
- 150g guanciale — Cut into strips (lardons)
- 400g canned tomatoes — San Marzano preferred, crushed or whole (crush if whole)
- 60ml white wine — Dry white wine, optional but recommended
- 1/2 teaspoon red pepper flakes — Or 1 small fresh red chili, minced
- 80g Pecorino Romano — Freshly grated
- Black pepper — Freshly cracked, to taste
Ingredient Notes:
- Pasta: Bucatini is traditional, but spaghetti, rigatoni, or mezze maniche work
- Guanciale: Essential—pancetta works but guanciale is traditional
- Tomatoes: San Marzano are best, but any good quality canned tomatoes work
- Wine: Optional but adds depth—use dry white wine
Why These Ingredients:
- Guanciale provides rich, porky base
- Tomatoes add brightness and acidity
- Red pepper adds heat (traditional)
- Pecorino adds saltiness and creaminess
Equipment Needed
- Large pot for pasta
- Large skillet or pan
- Tongs or pasta fork
- Grater (for cheese)
- Cutting board and knife
Pro Tips for Perfect Amatriciana
- Render guanciale properly — Cold pan technique is essential
- Use good tomatoes — San Marzano are best
- Let sauce simmer — Develops flavor and thickens
- Don't skip the pepper — Red pepper is traditional
- Reserve pasta water — May need it for consistency
- Add cheese gradually — Prevents clumping
- Serve immediately — Best when hot
Common Mistakes to Avoid
❌ Adding onions — Not traditional (though some modern recipes include them)
❌ Adding garlic — Not traditional for amatriciana
❌ Skipping guanciale — Essential for authentic flavor
❌ Not rendering guanciale — Need the fat for the sauce
❌ Overcooking tomatoes — Should be bright, not cooked to death
❌ Not reserving pasta water — May need it for consistency
Variations to Try
Spicy Version
Add more red pepper flakes or fresh chili for extra heat.
Rigatoni Version
Use rigatoni instead of bucatini—sauce gets inside the tubes.
Without Wine
Skip the wine—still delicious, just slightly less complex.
Single-Serve Version
Divide all ingredients by 4 for a perfect single serving.
What to Serve With Pasta Amatriciana
- Nothing — Amatriciana is perfect on its own
- Simple green salad — Fresh greens balance richness
- Crusty bread — Perfect for sopping up sauce
- Red wine — Italian red wine complements the dish
Storage and Reheating
Storage
Best served immediately. If storing, refrigerate sauce separately for up to 3 days. Reheat sauce and combine with fresh pasta.
Reheating
Reheat sauce gently in a pan. Cook fresh pasta and combine. Don't reheat pasta with sauce—texture suffers.
Can You Freeze It?
Sauce freezes well for up to 3 months. Don't freeze pasta—cook fresh when serving.
Frequently Asked Questions
Can I use pancetta instead of guanciale?
Yes, pancetta works, but guanciale is traditional and has more fat and richer flavor.
Do I need to add onions?
No. Traditional amatriciana doesn't include onions. Some modern recipes add them, but it's not authentic.
What pasta is best?
Bucatini is traditional, but spaghetti, rigatoni, or mezze maniche all work excellently.
Can I make this ahead of time?
The sauce can be made ahead and refrigerated. Cook fresh pasta when serving.
Is this spicy?
Traditionally yes—red pepper is essential. Adjust to your taste.
What's the difference between amatriciana and carbonara?
Amatriciana has tomatoes and red pepper. Carbonara has eggs and no tomatoes. Both use guanciale and Pecorino.
More Recipes You'll Love
- [Cacio e Pepe](/recipes/cacio-e-pepe/) — Cheese and pepper Roman pasta
- [Pasta alla Gricia](/recipes/pasta-alla-gricia/) — Guanciale and Pecorino
- [Classic Spaghetti Carbonara](/recipes/classic-carbonara/) — The fourth Roman pasta
- [The Four Pastas of Rome](/guides/four-pastas-of-rome/) — Complete guide to Roman pastas
---
Recipe tested and perfected — This authentic amatriciana recipe has been tested multiple times to ensure it works reliably. Follow the technique and you'll have perfect amatriciana every time.
