Amatriciana
Guanciale, tomato and pecorino — the Roman-Amatrice pasta that is not a generic bacon-and-red-sauce.
Recipe by I Want Some Food · Reviewed by the editorial kitchen.
- Prep
- 10 min
- Cook
- 20 min
- Rest
- None
- Total
- 30 min
- Difficulty
- Easy
- Spice
- Mild
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Amatriciana is rendered guanciale, a splash of dry white wine, tomato, a little chilli and pecorino. That is the whole list. Amatrice's own recipe has no onion and no garlic, and neither does this one. If you use bacon and skip the pecorino, you have made a different, still edible pasta.
What you'll need
7 ingredients. Tap each one once it's out on the bench.
Ingredients
- Pasta200 g
- Guanciale100 g
- Dry white wine30 ml
- Tomato, San Marzano or other peeled plum tomatoes, crushed300 g
- Pecorino Romano, finely grated40 g
- Fresh chilli, dried peperoncino, crumbled1 small
- Olive oil4.9 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Put guanciale, the oil and the chilli in a cold pan and render over medium-low heat until the fat runs and the edges crisp. Add the wine and let it bubble away.
8 min
Step 2
Lift out the guanciale so it stays crisp. Add tomato to the fat and simmer 10 minutes. Boil pasta. Return the guanciale, then toss pasta off the heat with pecorino and a splash of water.
12 min
Nutrition
Per serving · estimate
- Calories
- 530 kcal
- Protein
- 19.4 g
- Carbs
- 32 g
- Fat
- 36.9 g
- Saturated fat
- 14 g
- Fibre
- 3.3 g
- Sugar
- 4.9 g
- Sodium
- 1074 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Wheat
- Milk
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 10 November.
Substitutions
Guanciale → Pancetta
Less funky. Still a tomato-pork pasta.
Tips
- Pancetta is the usual stand-in. Bacon smokes the dish.
- The sauce should coat, not drown.
History & culture
Amatrice's dish that Rome adopted. Amatrice cooks it with spaghetti; Rome made bucatini the usual noodle. Onion is a Roman trattoria habit that the town itself rejects.
Guanciale and pecorino are older than tomato. The red plate is after the Americas.
Traditional
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Amatriciana take?
30 min all in — 10 min prep, 20 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 2 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Wheat, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
6 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Saucepan.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
What can I use instead?
Guanciale → Pancetta. Less funky. Still a tomato-pork pasta.
Any tips from this recipe?
Pancetta is the usual stand-in. Bacon smokes the dish. The sauce should coat, not drown.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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