Pasta all’Amatriciana

Pasta all Amatriciana

If you haven’t tried it already, you will love this extremely tasty pasta all’amatriciana. Amatriciana sauce comes from the small Italian town of Amatrice in the Lazio region.

Pasta all’amatriciana, like other classic Roman pastas, consists of only a few ingredients. As with the spaghetti alla gricia recipe, the Italian specialty guanciale and Pecorino Romano cheese are the basis. In addition, you need a tomato product. The best are definitely San Marzano tomatoes, which are characterized by their more aromatic and sweet taste. If you can only get canned San Marzano, do not hesitate to use them.

Of course, there are minor variations of amatriciana sauce. Someone likes to add onions or garlic. I prepare pasta all’amatriciana usually without onions. However, I like to use garlic when frying bacon, which I add to the pan to release a great aroma.

If you can’t get guanciale and pecorino, don’t worry. Pancetta or even classic bacon and parmesan also work great in this recipe.

Before you start frying guanciale or bacon, you can add a little bit of olive oil. Nevertheless, guanciale alone leaves enough fat that is needed for the perfect consistency. At this point, try adding one whole clove of garlic, which you will then take out before adding the tomatoes.

 

Which type of pasta with amatriciana sauce?

The best choice is definitely bucatini, which is very similar to classic spaghetti. However, they are thicker and they have a hole running through the middle. As a result, they can keep the sauce better. In fact, I usually cook with classic spaghetti, as I don’t always find bucatini.

Try to make pasta all’Amatriciana and it will become one of your favorite pasta dishes!

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Pasta all Amatriciana

Pasta all’Amatriciana


  • Author: Cook Homey
  • Total Time: 20 minutes
  • Yield: 3 servings 1x

Description

One of the Italian classic pastas. Only takes a handful of ingredients. Easy, fast and delicious.

Ingredients

Scale
  • 300g bucatini pasta (or spaghetti)
  • 1 tbsp olive oil (optional)
  • 150g guanciale (or pancetta)
  • 400g of San Marzano tomatoes (canned)
  • 1 garlic (whole, just to flavor fat)
  • 100g pecorino romano

Instructions

  1. Heat olive oil in a pan, add diced guanciale and one clove of garlic to flavor up the oil. Cook until brown.
  2. Meanwhile, cook your pasta in a pot of generously salted boiling water for about 8 minutes, or until al dente.
  3. Remove the garlic and add crushed tomatoes into the pan. Let it simmer for about 8 minutes.
  4. Place the pasta straight from the hot boiling water into the sauce. Add pecorino romano cheese and give it a good stir.
  5. Serve with some more pecorino romano and fresh basil.

Notes

You can add one whole garlic to the pan with pancetta just to flavor the fat.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Cuisine: Italian

Nutrition

  • Serving Size: 3 servings , Amount per serving:
  • Calories: 725
  • Sugar: 4.5g
  • Sodium: 1842mg
  • Fat: 34.5g
  • Saturated Fat: 15.8g
  • Carbohydrates: 60.3g
  • Fiber: 1.5g
  • Protein: 39.3g
  • Cholesterol: 164mg

Keywords: Pasta all amatriciana, traditional all'amatriciana, classic roman pasta

8 Responses

  1. This pasta dish is actually one of my favorite! I make this recipe at least once a week. I love tomato sauce, I love bacon, and I love parmesan. It’s just a perfect combination.

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I’m Juraj and I come from Slovakia. It’s a small country in the heart of Europe. I believe you all love food and cooking as much as I do. On this blog you will find a variety of recipes that you can easily and joyfully prepare at home.

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