What is amatriciana sauce made of?

Authentic amatriciana sauce is made with just a few ingredients: guanciale (cured pork jowl), tomatoes, Pecorino Romano cheese, dried red chili peppers, and sometimes a splash of white wine. Some versions include a small amount of onion or shallot, though purists omit it.

How do you pronounce amatriciana?

Amatriciana is pronounced ah-mah-tree-CHAH-nah. The emphasis is on the "CHA" syllable. In Roman dialect, you may also hear it called "matriciana" (mah-tree-CHAH-nah) without the initial "A."

What is the difference between guanciale and pancetta?

Guanciale is cured pork jowl (cheek) with a higher fat content and more intense flavor. Pancetta is cured pork belly, the same cut as bacon but prepared differently. Guanciale renders more fat and creates a silkier sauce, which is why it's preferred for authentic amatriciana.

Can I use bacon instead of guanciale?

You can use thick-cut bacon as a substitute, but the dish won't taste the same and technically shouldn't be called amatriciana. Bacon is smoked (guanciale is not) and has a different fat content. It will still be delicious, just different!

What is the difference between bucatini and spaghetti?

Bucatini is slightly thicker than spaghetti and has a hollow center running through each strand. This hole traps sauce inside, delivering more flavor per bite. Bucatini takes 1-2 minutes longer to cook than spaghetti, typically 9-11 minutes.

How long do you cook bucatini?

Bucatini typically takes 9-11 minutes to cook to al dente, depending on the brand. Check your package for specific timing. It takes 1-2 minutes longer than regular spaghetti because of its thicker diameter.

What does amatriciana mean in Italian?

Amatriciana means "in the style of Amatrice," referring to the town of Amatrice in central Italy where the dish originated. The town was historically part of Abruzzo until 1927, when it became part of Lazio.

What does amatriciana taste like?

Amatriciana has a rich, savory flavor with bright tomato notes, salty-sweet pork from the guanciale, a pleasant spicy kick from dried chilies, and sharp, tangy notes from Pecorino Romano. The sauce is slightly oily (in a good way) from the rendered pork fat.

Can you freeze amatriciana sauce?

Yes! The sauce (without pasta) freezes well for up to 3 months. Cool completely, store in airtight containers, and thaw overnight in the refrigerator before reheating gently while cooking fresh pasta.

How do you pronounce guanciale?

Guanciale is pronounced gwan-CHAH-lay. The "gu" sounds like "gw" and the emphasis is on the "CHA" syllable.

Amatriciana Recipe (Pasta Amatriciana with Guanciale or Pancetta)

Name: Amatriciana (Authentic Pasta all'Amatriciana Recipe)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 ounces spaghetti, rigatoni, or bucatini pasta noodles (320g); 6 ounces guanciale (cured pork jowl) or pancetta affumicata, cut into strips (175g); 1/4 cup onion or shallot, finely diced (40g) (optional); 20 ounces peeled tomatoes, crushed (about 30 grape tomatoes) (400g)*see notes for how to blanch fresh tomatoes; 2-4 dried chili peppers (or more to taste); 1/4 cup dry white wine (60g); Salt and freshly grated black pepper to taste; 1/2 cup Pecorino Romano, grated (or more for serving) (50g)

Description

Fresh sweet tomatoes, guanciale (or pancetta, not authentic but delicious!), Pecorino Romano cheese, white wine (optional), and spicy red peppers give this favorite Italian pasta all its deliciousness. This is one of our absolute favorite Italian pasta recipes to make and eat.

Ingredients

12 ounces spaghetti, rigatoni, or bucatini pasta noodles (320g)
6 ounces guanciale (cured pork jowl) or pancetta affumicata, cut into strips (175g)
1/4 cup onion or shallot, finely diced (40g) (optional)
20 ounces peeled tomatoes, crushed (about 30 grape tomatoes) (400g)*see notes for how to blanch fresh tomatoes
2-4 dried chili peppers (or more to taste)
1/4 cup dry white wine (60g)
Salt and freshly grated black pepper to taste
1/2 cup Pecorino Romano, grated (or more for serving) (50g)

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Instructions

Prepare the guanciale. Using a sharp knife, remove the skin and any spices from the fat side. Reserve for brodo or another use. Slice into matchsticks and/or wider thin strips.

Cook the guanciale. Add guanciale and chili peppers to a 12-inch skillet or 4-quart pot over medium heat (325°F/163°C). Cook 5-7 minutes until fat renders and meat is golden but still tender with some chew. Remove 3/4 to a plate. Continue cooking the remaining 1/4 until very golden and crispy. Remove to the plate and reserve for garnish.
Cook the shallots. Add shallots (if using) to the pan with the rendered fat and peppers. Sauté 5 minutes until translucent but not browned. Return the 3/4 of tender guanciale to the skillet.
Deglaze with wine. Turn heat to medium-high and add the white wine while scraping up the fond (browned bits). Cook 3-4 minutes until wine evaporates and mixture looks glossy.
Add the tomatoes. Add tomatoes, salt, and black pepper to taste. Reduce heat to low and simmer until sauce slightly thickens (10-15 minutes for fresh tomatoes, 15-20 minutes for canned).
Cook the pasta. Meanwhile, cook pasta in boiling salted water according to package directions until al dente. Reserve about 1 cup pasta water before draining.
Finish the sauce. Add a few spoonfuls of starchy pasta water to the sauce. Increase heat to medium and cook 1-2 minutes until glossy.
Assemble and serve. Add drained pasta to the sauce and toss 30 seconds. Remove from heat. Add a little Pecorino and toss again, adding more pasta water if needed to loosen. Top with reserved crispy guanciale and serve immediately with extra Pecorino on the side.

Notes

Using pancetta instead of guanciale? Check out the main post for the ingredients and instructions for how to use pancetta instead of guanciale, which is just slightly different but just as delicious!

Tomato substitute: Use equal amounts of canned whole San Marzano DOP tomatoes or sweet grape tomatoes, or garden fresh San Marzano tomatoes aren't available.

Cheese preference: In many of the photos in the main post, I tossed grated Pecorino over the entire dish before tossing and serving. But, it's also traditional to serve cheese on the side, so everyone can add as much (or as little) as they like.

Wine selection: Use a light, drinkable dry white wine like a Pecorino from Cirelli Wines in Abruzzo (one of my favorite white wines!). Avoid sparkling, sweet, or semi-sweet wines. If you don't drink white wine and don't want to buy it just for this recipe, you can substitute dry red wine or omit it altogether. You can always freeze the white wine in an ice cube tray to pop out when you want to make this recipe or any other pasta!

Pasta water tip: Don't forget to add a little pasta cooking water to the sauce. The starches along with the Italian technique, "mantecare", helps to bind the sauce to the noodles. This is also why it's important not to overly salt your pasta cooking water.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Pasta
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1/4 recipe
Calories: 525
Sugar: 5g
Sodium: 600mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 64g
Fiber: 4g
Protein: 21g
Cholesterol: 45mg