Ah, Amatriciana—the classic Roman pasta dish that’s both simple and utterly delicious. It’s one of those recipes that feels like a warm embrace, with every bite being a perfect harmony of flavors. The combination of rich tomato sauce, crispy guanciale, and a hit of Pecorino Romano cheese is totally irresistible. It’s comfort food at its finest, with a touch of elegance that makes it feel special every time you serve it.
Why You’ll Love Amatriciana
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re making dinner for yourself after a long day or impressing guests with a traditional Italian dish, Amatriciana is always a winner. Here’s why it’s a favorite:
Versatile: It pairs beautifully with your favorite pasta shape, like spaghetti, bucatini, or rigatoni.
Budget-Friendly: With just a few ingredients, this dish delivers maximum flavor without breaking the bank.
Quick and Easy: It comes together in under 30 minutes, making it perfect for busy nights when you crave something satisfying but don’t have hours to cook.
Customizable: You can adjust the level of spice with red pepper flakes or add a touch of garlic if you prefer.
Crowd-Pleasing: This hearty pasta dish is always a hit, from family dinners to dinner parties. Everyone loves a little Italian comfort food!
Ingredients in Amatriciana
Here’s the magic of this dish—it’s made with just a few pantry staples, but the result is so much more than the sum of its parts. Let’s break it down:
Guanciale: The key ingredient! Guanciale is an Italian cured meat made from pork cheek or jowl. It’s a little smoky, a little salty, and so flavorful that it’s the heart of this dish.
Pecorino Romano: This sharp, salty cheese is the perfect finishing touch. It adds that bold, tangy flavor that makes Amatriciana stand out.
Tomatoes: You’ll need ripe, flavorful tomatoes, whether fresh or canned. They’re cooked down into a rich, tangy sauce that brings everything together.
Pasta: Classic spaghetti is a favorite, but bucatini or rigatoni work wonderfully too. You want a pasta shape that can hold onto the sauce.
Red Pepper Flakes: A little heat brings a nice contrast to the richness of the sauce and guanciale.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Cook the Guanciale: In a large skillet, cook the guanciale over medium heat until it becomes crispy and golden. The fat will render out, making the guanciale wonderfully crispy and flavorful.
Prepare the Pasta: While the guanciale is cooking, bring a pot of salted water to a boil and cook your pasta according to the package instructions until al dente. Reserve a cup of pasta water before draining.
Make the Sauce: Once the guanciale is crispy, add the red pepper flakes and let them toast for a few seconds. Then, add the tomatoes (fresh or canned) and cook them down into a rich sauce, simmering for about 10 minutes. Season with salt and pepper to taste.
Combine Pasta and Sauce: Add the cooked pasta to the skillet with the sauce, tossing to combine. If the sauce is too thick, add a splash of reserved pasta water to loosen it up.
Finish with Cheese: Grate a generous amount of Pecorino Romano over the top of the pasta and toss again. The cheese will melt into the sauce, making it extra creamy and flavorful.
Serve and Enjoy: Plate the pasta, top with a little more Pecorino if desired, and enjoy every savory bite!
Nutrition Facts:
Servings: 4
Calories per serving: 450
Preparation Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
How to Serve Amatriciana
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
- A simple green salad with a light vinaigrette to balance the richness of the pasta.
- Crusty bread for dipping into the sauce.
- A glass of Italian red wine, like Chianti or Sangiovese, to complement the bold flavors.
- A side of roasted vegetables or grilled zucchini for a light, healthy touch.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- If you can’t find guanciale, pancetta or unsmoked bacon are good substitutes, though they’ll alter the flavor slightly.
- Don’t skip the Pecorino Romano—it’s the essential finishing touch that makes this dish sing.
- If you prefer a bit more heat, feel free to add more red pepper flakes to taste.
- For a more indulgent dish, add a bit of extra guanciale or even a drizzle of olive oil at the end.
FAQ’s
1. Can I use pancetta instead of guanciale?
Yes, you can use pancetta as a substitute if you can’t find guanciale. The flavor will be slightly different but still delicious.
2. Can I use a different type of pasta?
Absolutely! While spaghetti is traditional, any long pasta like bucatini or short pasta like rigatoni works great too.
3. Can I make this dish vegetarian?
To make it vegetarian, you could try using a plant-based meat substitute for the guanciale, though the flavor will differ.
4. How can I store leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently over low heat, adding a little pasta water to loosen the sauce.
5. How do I make the sauce spicier?
Simply add more red pepper flakes, or try adding a diced fresh chili for extra heat.
6. Can I freeze Amatriciana?
While the sauce can be frozen, pasta doesn’t hold up as well once frozen. It’s best enjoyed fresh or with leftover sauce.
7. How do I know when my pasta is done?
The best way to check is to taste it! You want the pasta to be al dente, which means it should be firm to the bite but cooked through.
8. Can I make the sauce ahead of time?
Yes, you can make the sauce in advance and store it in the fridge for up to 3 days. Just reheat it before adding the pasta.
9. Can I add garlic to the sauce?
While traditional Amatriciana doesn’t include garlic, feel free to add a clove of minced garlic if you like the extra flavor.
10. Can I use a different cheese instead of Pecorino Romano?
You could substitute Parmesan cheese, but the flavor will be milder. Pecorino Romano is what gives Amatriciana its distinct sharp, tangy flavor.
Conclusion
Amatriciana is a perfect example of how simple ingredients can come together to create something truly extraordinary. Whether you’re making it for a weeknight dinner or a special occasion, this pasta dish is guaranteed to impress. So grab your ingredients, cook up this traditional Roman delight, and enjoy the savory, satisfying goodness in every bite!
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Amatriciana
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Description
Amatriciana is a classic Italian pasta dish from the Lazio region, featuring a rich tomato sauce made with guanciale, Pecorino Romano cheese, and a touch of chili for spice.
Ingredients
- 1 lb spaghetti or bucatini pasta
- 2 tablespoons olive oil
- 4 oz guanciale, diced
- 1 can (14 oz) crushed tomatoes
- 1/2 teaspoon red chili flakes (optional)
- 1/4 cup dry white wine
- 1/2 cup Pecorino Romano cheese, grated
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook the pasta in salted water according to package instructions until al dente. Drain, reserving 1 cup of pasta water.
- Heat olive oil in a large skillet over medium heat. Add the diced guanciale and cook until crispy, about 5–7 minutes.
- Remove the guanciale and set aside, leaving the rendered fat in the skillet.
- Add red chili flakes (if using) and cook for 30 seconds. Then pour in the white wine, scraping up any browned bits from the skillet. Let it simmer for 2 minutes to reduce slightly.
- Stir in the crushed tomatoes and simmer the sauce for 10 minutes, allowing it to thicken. Season with salt and pepper to taste.
- Add the cooked pasta to the sauce, tossing to coat. Add reserved pasta water a little at a time to help the sauce adhere to the pasta.
- Return the guanciale to the skillet, toss to combine, and cook for another 2 minutes.
- Serve the pasta topped with grated Pecorino Romano and fresh basil or parsley, if desired.
Notes
- Guanciale can be substituted with pancetta if needed, though the flavor will be slightly different.
- This dish is best enjoyed with a generous amount of Pecorino Romano cheese for an authentic taste.
- For a spicier version, increase the chili flakes to your liking.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 5g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 45mg