Born from the traditional Gricia and transformed with the addition of tomatoes, Amatriciana has become one of the great symbols of Lazio's cuisine. A simple, flavorful pasta dish deeply rooted in the culinary tradition of Amatrice.
Remove the rind from the guanciale and, if present, trim away the outer seasoned layer as well. Cut it into slices about ½ inch thick, then cut the slices into reasonably thick strips.
Place the guanciale in a large, cold skillet—one big enough to hold the spaghetti later—and turn the heat to low. Let it cook slowly for 7–8 minutes, stirring occasionally.
The fat should gradually melt until translucent, while the edges of the guanciale begin to turn golden and crisp. The goal is simple: crispy on the outside, tender and juicy inside. 😉
Once the guanciale is nicely browned, remove the stem and seeds from the chili pepper and add it to the skillet.
Turn the heat up slightly and pour in the white wine. Let it evaporate completely, until the pan is once again relatively dry and glossy.
Now remove the guanciale with a slotted spoon and set it aside, leaving all that flavorful rendered fat in the pan. That's going to become the foundation of our sauce.
Add the peeled tomatoes to the same skillet and crush them gently with a fork, keeping them slightly chunky and rustic.
Cook over low heat for about 15–20 minutes, stirring occasionally. The sauce should reduce and become rich and thick, while some of the guanciale fat begins to appear around the edges.
Go easy on the salt: guanciale and Pecorino Romano are already plenty flavorful. It's better to taste the sauce toward the end and adjust only if needed.
Bring a large pot of water to a boil and salt it, but use a little less salt than usual. Between the guanciale and Pecorino Romano, we've already got plenty of seasoning going on.
Cook the spaghetti and drain them very al dente, reserving a cup of pasta water. Don't pour it down the sink just yet—we're going to need it.
Remove the chili pepper from the sauce and return most of the guanciale to the skillet, keeping a few crispy strips aside for serving.
Add the spaghetti directly to the skillet with the sauce and toss for 1–2 minutes so they can finish cooking while soaking up all that flavor.
If the sauce looks too thick, add a little pasta water at a time, just enough to bring everything together into a glossy, well-coated sauce.
Turn off the heat and wait a few seconds. Then add the grated Pecorino Romano and toss vigorously, adding a small splash of pasta water if needed.
This step matters: add the Pecorino off the heat so it melts smoothly into the sauce instead of turning into stubborn little lumps.
The pasta should be glossy, creamy, and completely coated in the sauce.
Serve the spaghetti immediately and finish each plate with the crispy guanciale you saved, a little more Pecorino Romano, and, if you like, a light grind of black pepper.
Get it to the table right away: Amatriciana is at its best while it's still steaming hot, the guanciale is crisp, and the Pecorino is freshly melted.
And now there's only one thing left to do: eat it.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
The Guanciale Does Most of the Work 🥓
For this recipe, there's no need to add oil when cooking the guanciale. Cooked slowly, it will naturally render its own fat, which becomes the flavorful base for the sauce. If you want to stay even closer to tradition, a cast-iron skillet is an excellent choice; otherwise, a heavy-bottomed stainless-steel skillet works perfectly well.
For a truly flavorful Amatriciana, the guanciale and Pecorino Romano do most of the heavy lifting. It's best not to replace guanciale with pancetta: they have different characteristics, and guanciale, with its balance of fat and lean meat, gives the dish a deeper flavor and distinctive texture.
Fresh chili pepper is optional. If you don't have any, you can use dried chili instead or simply leave it out. And what about the pasta shape? The tradition of Amatrice calls for spaghetti, while in Rome, bucatini are a much-loved alternative. As I already admitted, I have a pretty clear preference. 😄
Finally, Amatriciana is one of those dishes that is best enjoyed freshly made. Serve it straight away, while the guanciale is still crisp and the sauce clings beautifully to the pasta. Yes, you can keep leftovers in the refrigerator for up to one day—but let's be honest, if there's any left, someone probably didn't do their job properly. 😄