Pasta Amatriciana

If you’re craving a bold, comforting, and quick pasta dish that feels like Rome on a plate, Pasta Amatriciana is your answer. Made with guanciale, Calabrian chiles, and pecorino romano, this Italian classic delivers heat, richness, and deep umami in every bite. Plus, it's ready in under an hour!

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Why You’ll Love This Pasta Amatriciana

• ✅ Authentic Roman flavors with simple ingredients
• ✅ Guanciale brings unbeatable porky richness
• ✅ Spicy and balanced thanks to Calabrian chiles
• ✅ Great for weeknight dinners or weekend indulgence

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Ingredients You’ll Need

This recipe is all about layering flavor. Here’s what you’ll need:

• Guanciale – traditional, but pancetta or bacon works too
• Calabrian chiles – spicy and smoky; substitute with chili flakes if needed
• Red onion & garlic – the aromatic base
• Tomato paste & crushed tomatoes – for rich, concentrated flavor
• Dry white wine – adds acidity and depth
• Bucatini pasta – thick, hollow spaghetti perfect for soaking up sauce
• Pecorino Romano – sharp and salty cheese to finish

Want the full ingredient list with measurements? Jump to the recipe →

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The Secret to Perfect Amatriciana Sauce

The key to this dish lies in proper rendering of the guanciale, building the sauce slowly, and finishing with pasta water and cheese to emulsify everything. It’s a lesson in how simple ingredients, when treated right, can become extraordinary.

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Step-by-Step Cooking Instructions

Follow these steps for the best homemade Pasta Amatriciana:

1. Freeze & dice the guanciale – easier to slice when cold.
2. Render low & slow – with a splash of water for crisp texture.
3. Sweat the aromatics – no browning, just soften and sweeten.
4. Spice it up – Calabrian chiles bring heat and depth.
5. Tomato paste + wine – deglaze and concentrate.
6. Add tomatoes & seasonings – simmer into a rich sauce.
7. Cook the bucatini al dente – reserve pasta water!
8. Toss it all together – pasta, sauce, cheese, pasta water.

📌 Pro Tip: Use pecorino instead of parmesan for authentic flavor. The sharpness of pecorino balances the rich pork and tomato sauce perfectly.

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Serving Suggestions

Serve this dish piping hot, topped with extra pecorino, fresh cracked black pepper, and maybe a drizzle of olive oil. Pair with a dry Italian white wine like Verdicchio or Frascati for the full Roman trattoria experience.

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Storage Tips

• 🍝 Fridge: Store leftovers in an airtight container for up to 3 days.
• 🔥 Reheat: Warm gently on the stovetop with a splash of water.
• ❄️ Freezing not recommended – the texture of bucatini can become mushy.

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Frequently Asked Questions

Can I use pancetta instead of guanciale?
Yes! Pancetta is a great substitute and easier to find. Bacon works too, but try to avoid overly smoky varieties.

Is this dish really spicy?
It depends on your chiles. Calabrian chiles have a moderate heat; adjust to taste or use red chili flakes for milder versions.

What’s the best cheese for this?
Pecorino Romano. Its saltiness and sharpness are essential to the flavor profile of a true Amatriciana.