Amatriciana Recipe

This authentic Roman amatriciana recipe uses guanciale, Pecorino Romano, and hand-crushed tomatoes to create a bold, meaty sauce tossed with bucatini.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yield: 4 servings

Ingredients

1 tablespoon extra-virgin olive oil 6 ounces guanciale, sliced into strips Pinch red pepper flakes 1/4 cup dry white wine 1 (28-ounce) can whole peeled tomatoes, crushed by hand Kosher salt and black pepper, to taste 1 pound dried bucatini pasta 1 ounce grated Pecorino Romano cheese, plus more for serving

Instructions

Heat olive oil in a large skillet over medium-high heat.
Add guanciale and red pepper flakes. Cook until browned.
Deglaze with white wine and simmer until reduced.
Stir in crushed tomatoes and bring to a simmer.
Cook pasta until 1 minute shy of al dente.
Transfer pasta to sauce with 1/4 cup pasta water.
Stir over high heat until sauce thickens and coats noodles.
Remove from heat. Stir in Pecorino Romano until creamy.
Serve hot, passing more cheese at the table.

Notes

Guanciale gives the best flavor. Substitute with pancetta only if necessary. Use bucatini, but spaghetti or penne also work. Crushing tomatoes by hand gives the best texture.

Nutrition

Calories: 580
Fat: 22g
Saturated fat: 7g
Sugar: 5g
Sodium: 720mg
Protein: 21g
Carbohydrates: 65g
Fiber: 4g