Amatriciana is a robust Roman pasta born in the town of Amatrice. With just guanciale, tomatoes, Pecorino Romano, and a hit of chili, it’s bold, spicy, and satisfying. Unlike Carbonara and Gricia, it brings in the sweet acidity of tomatoes — making it the perfect blend of richness and brightness.
Prep
10m
Cook
20m
Total
30m
Ingredients
Method
Turn cooking mode on
Step 1
In a skillet over medium heat, cook the guanciale (with a little oil if needed) until golden and crispy.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
For
2
M
I
200
g
Pasta (typically bucatini or rigatoni)
100
g
Guanciale, cut into strips
1
tbsp
Olive oil (optional, if guanciale is very lean)
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Amatriciana is a robust Roman pasta born in the town of Amatrice. With just guanciale, tomatoes, Pecorino Romano, and a hit of chili, it’s bold, spicy, and satisfying. Unlike Carbonara and Gricia, it brings in the sweet acidity of tomatoes — making it the perfect blend of richness and brightness.
Prep
10m
Cook
20m
Total
30m
Ingredients
Method
Turn cooking mode on
Step 1
In a skillet over medium heat, cook the guanciale (with a little oil if needed) until golden and crispy.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
For
2
M
I
200
g
Pasta (typically bucatini or rigatoni)
100
g
Guanciale, cut into strips
1
tbsp
Olive oil (optional, if guanciale is very lean)
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
