Roman Pasta Classic

Pasta all'Amatriciana

A classic Roman pasta made with passata, crisp guanciale or pancetta, Pecorino Romano, and just enough pasta water to bring it all together.

Serves 4–6 30 minutes Classic Roman Weeknight Friendly
Printable Amatriciana recipe card Download Printable Recipe Card (4 × 6)

Simple Ingredients, Big Roman Flavor

Pasta all'Amatriciana is built from a short list of bold ingredients: tomato, guanciale, Pecorino Romano, and pasta water.

The rendered fat from the guanciale gives the sauce its depth, while the passata keeps things smooth and direct. Tossing the pasta in the sauce with Pecorino and reserved pasta water creates a glossy, creamy finish without adding cream.

Traditional Amatriciana uses guanciale, but pancetta works well if that is what you have. Mutti passata is recommended.

Equipment

  • Large pot for boiling pasta
  • Large skillet or sauté pan
  • Tongs or pasta spider
  • Cheese grater
  • Measuring cup for pasta water

Instructions

  1. Boil the water. Bring a large pot of salted water to a boil.
  2. Render the guanciale. Cook the guanciale or pancetta until crisp. Remove and reserve, leaving the rendered fat in the pan.
  3. Add heat, if using. Add a pinch of red pepper flakes to the rendered fat, if desired.
  4. Cook the pasta. Cook the pasta in the salted water until just shy of done.
  5. Simmer the sauce. Add the passata to the pan and simmer while the pasta cooks.
  6. Toss the pasta. Transfer the pasta to the sauce and toss to coat.
  7. Finish the sauce. Cook over low heat for 2–3 minutes. Add the Pecorino Romano and toss.
  8. Make it creamy. Add reserved pasta water as needed until the sauce is glossy and creamy.
  9. Serve. Top with the crispy guanciale and more Pecorino Romano.

Paul’s Notes

Use guanciale if you can

Guanciale is traditional and gives the sauce its signature richness. Pancetta is a good substitute.

Passata keeps it smooth

Passata makes a clean, quick tomato sauce that coats the pasta beautifully. Mutti passata is recommended.

Pasta water matters

Add it gradually at the end to loosen the sauce and help the Pecorino melt into a creamy finish.

Finish It in the Pan

The key to Amatriciana is finishing the pasta directly in the sauce. A splash of pasta water and a handful of Pecorino turn a simple tomato sauce into something glossy, rich, and balanced.

Cook with me

Want to learn this dish hands-on?

Pasta all'Amatriciana is a great dish to learn in class because it teaches rendered fat, tomato sauce balance, pasta water, and how to finish pasta properly in the pan. Ask about adding it to a private cooking class in Naperville or the surrounding Chicago suburbs.

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