Known as one of the four most famous pasta recipes from Rome, pasta all’Amatriciana is a simple and delicious classic Italian recipe with pretty ancient origins. It's popular with kids and adults alike throughout Italy and abroad!
History
Amatriciana, also called matriciana in the local dialect, was originally just a white condiment (no tomatoes!). Many food historians believe it evolved from 'alla gricia'. This was apparently the main meal for Amatrice shepherds.
The shepherds carried pieces of pecorino in their packs, along with bags of black pepper, dried pasta, cured pork cheek and lard. Between the seventeenth and eighteenth centuries tomatoes were imported to Italy and a tomato sauce was added to the recipe.
Amatrice became famous for creating this ‘new’ recipe and in fact the town has held an annual festival in celebration of amatriciana for more than 50 years. In 2016 the festival was cancelled because of the earthquake which happened just a few days before the date of the festival. It was held instead in Rome in December.
The Romans love Amatriciana!
Although it is not originally from Lazio (during the Kingdom of the Two Siciiys, Amatrice belonged to Abruzzo), amatriciana has become a classic Roman recipe. However, it is more often served with bucatini in Rome and spaghetti in Amatrice. Both pastas work really well in this dish.
The people of Amatrice are very strict about the ingredients of this sauce and have been known to take offense when chefs become creative with their own versions. There’s a lovely story of when two Michelin star chef Carlo Cracco confessed that he put garlic in his amatriciana and the Amatrice town council accused him of ‘a lack of judgement’ on their Facebook page!
The recipe below is based on the original, except for the use of olive oil instead of lard. Bucatini or spaghetti all'amatriciana is a recipe that everybody loves, especially kids! So, it's well worth adding to your own pasta repertoire if it isn’t there already.
Ingredients
Pasta: In Amatrice, spaghetti is the traditional choice for this dish, while in Rome, bucatini is often used. Both types of pasta work well for Amatriciana, so you can choose based on your preference or availability.
Guanciale: The authentic and traditional cut of pork for Amatriciana is guanciale, which is cured pork cheek. It adds a rich, savory flavor to the sauce. If guanciale is unavailable, thick-sliced pancetta is a suitable alternative.
Extra Virgin Olive Oil: Some recipes omit olive oil since the guanciale releases enough fat as it cooks, but adding a small amount of olive oil enhances the flavors of the sauce.
White Wine: A splash of dry white wine is used to deglaze the pan after cooking the guanciale, lifting the flavors and adding depth to the sauce.
Canned Peeled Tomatoes: High-quality canned peeled tomatoes are ideal for this sauce. If you prefer fresh tomatoes, blanch them briefly to remove the skins, then chop and use them instead of canned. The tomatoes will break down into a smooth, flavorful sauce.
Pecorino Cheese: Pecorino from Amatrice is traditionally used due to its milder saltiness compared to other varieties. However, other varieties like Pecorino Romano can also be used for a slightly saltier taste. If pecorino isn’t available, you can substitute it with Parmigiano Reggiano, although this will alter the traditional flavor profile.
Peperoncino or Chili Flakes: These add a subtle heat to the sauce. Adjust the amount to suit your preference.
Expert Tips
Go the Extra Mile for Guanciale: I recommend trying to source good-quality guanciale, as it's crucial for achieving the authentic flavor of Amatriciana. Guanciale can be found at specialized Italian grocery stores, high-end delis, or ordered online from reputable sources that import traditional Italian ingredients.
Deglaze with Wine for Depth: Deglazing the pan with white wine after cooking the guanciale adds complexity to the sauce by lifting all the flavorful bits from the bottom of the pan. Let the wine reduce before adding the tomatoes.
Save Pasta Water to Perfect the Sauce: Before draining your pasta, reserve about a cup of the starchy pasta water. If the sauce seems too thick after combining with the pasta, gradually add small amounts of the reserved pasta water.
Step by Step Instructions
1) Clean the pork cheek thoroughly by removing any skin or crust and cut it into small strips.
2) In a large frying pan, heat the extra virgin olive oil over medium heat. Add the strips of pork cheek and cook until browned and crispy, about 5-7 minutes.
3) Once browned, remove the pork cheek from the pan, along with some of the rendered fat, leaving a small amount in the pan for the sauce.
4) Add the peperoncino flakes to the pan and sauté for 10 seconds, just until fragrant.
5) Deglaze the pan with white wine, stirring to lift any browned bits from the bottom. Let the wine reduce for about 1-2 minutes, or until almost fully evaporated.
6) Add the canned tomatoes to the pan and cook for 10 minutes, until the tomatoes begin to break down and soften.
7) While the tomatoes are simmering, put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring it to a rolling boil again.
8) Add the bucatini or spaghetti to the boiling water and cook until al dente according to the package instructions. Reserve some of the pasta water, then drain.
9) Return the cooked pork cheek to the tomato sauce and season with salt and black pepper to taste, keeping in mind that the pork is already salty.
10) Once the pasta is ready, add it to the sauce, along with a portion of the grated pecorino. Stir everything together over low heat until the pasta is well coated with the sauce. If needed, add a small amount of reserved pasta water to help bind the sauce.
11) Serve the pasta immediately, topped with more grated pecorino.
Storage and Leftovers
Allow the pasta to cool completely before transferring it to an airtight container. You can store leftover pasta amatriciana in the refrigerator for up to 3 days.
To reheat in the microwave, place the pasta in a microwave-safe dish, cover, and heat for 2 minutes. Stir the pasta, then continue reheating in 30-60 second intervals, stirring in between each, until heated through. Add a small splash of water if needed to loosen the sauce.
FAQs
Yes, pancetta can be used as a substitute for guanciale if needed. However, guanciale is the traditional choice and provides a richer, more authentic flavor. Thick-cut pancetta works best, but avoid small pre-cubed varieties for better texture.
In Amatrice, spaghetti is traditional, while in Rome, bucatini is the go-to choice. Both types of pasta work well for this dish, so choose based on your preference or availability. Some people also like this recipe with short pasta like rigatoni.
Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. However, the guanciale will lose its crispiness when stored. For the best texture and flavor, I recommend making the sauce fresh and serving it right away.
More Recipes You May Like:
If you do try this bucatini or spaghetti Amatriciana recipe, I’d love to hear what you think. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.
Your feedback means a lot to me!
Buon Appetito!
(This recipe was originally published in 2017)
Pin for Later:
Diana says
I love bucatini but I've never heard of amatriciana sauce before, it look sooo good i'll have to give it a go!
Jacqui says
I love bucatini too Diana! Amatriciana is a classic sauce that's traditionally served with bucatini in Rome! Italians love it and I'm sure you will too!
Karen @ Seasonal Cravings says
We went to Italy last summer and this reminds me so much of some of the delicious meals we had there. Wouldn't it be nice if I could recreate some of those at home. Looks like I can!
Jacqui says
Food is great everywhere in Italy Karen, although you find different dishes in different parts of the country! This recipe is from Lazio. I think it's great to make food from other cuisines at home, especially when it reminds you of your holidays! I'm sure you'll enjoy this recipe!
Heidy L. McCallum says
Your pasta looks wonderful! I can't wait to try it. Saving for later.
Jacqui says
Thanks so much Heidy! I'm sure you'll love this classic Italian pasta recipe!
Veena Azmanov says
We love pasta. And if served like this, i don't think anyone would say no !! Definitely making it this weekend
Geetanjali says
This looks so good and sounds easy as well. It would definitely a treat for all the pasta lover.
Lesli Schwartz says
I'm loving all of the ingredients in this pasta dish! I wonder how good it would be with gluten-free pasta? Just curious. Thanks for the recipe!
Stine Mari says
Very interesting history to this dish. And I would probably have a lack of judgment as I love garlic. But now I would definitely try it the original way!
Gloria says
Call it whatever you like. I will take pasta any night of the week. What an interesting history on this delicious looking recipe.
Jen says
Classic Italian dishes are so good, and timeless. I love how you can tweek a little and keep to the basic recipe. A great meal for the family to enjoy together.
Stephanie says
This looks like the ultimate bowl of comfort food. I love a good pasta and this sounds fabulous.
Tracy says
Oh I'm so sorry this dish has such a sad connotation. At least it's incredibly delicious - and you can honor the people there now with it.
rebecca says
I LOVE pasta! this looks as easy as it looks delicious! definitely adding it to my list!
Kristina says
What a fabulous looking dish, love how you added a little extra to a classic spaghetti sauce!
Linda says
A good pasta sauce is always welcome in my home. I love the fact that this is the original from Italy and has all their best ingredients combined into one tasty sauce. It's become a favorite in our house too!
Helen of Fuss Free Flavours says
It is lovely to read the origins of simple dishes that we are so used to. A classic pasta dish, easy to make and delicious to eat. It must be very difficult to live with the aftermath of such an awful disaster, such as the earthquake. So lovely that funds were raised from the sales of this dish.
Bintu | Recipes From A Pantry says
What a deliciously comforting pasta dish! This would go down a treat with my family!
Noelle says
I love Italian dishes, so comforting! This looks so authentic I can not wait to try! Pinning for later
Danielle Wolter says
this is seriously one of my favorite italian dishes ever. I love the bucatini and that amatriciana sauce is divine!
Amy | The Cook Report says
This looks like exactly what I'd like for dinner tonight, comforting and delicious!
Kate Hackworthy says
This dish looks so good. And it's nice to know that although it's history is tinged with sadness, it's also now about helping and community, by raising funds for those affected.