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Traditional Pasta all’Amatriciana: Signature Italian Pasta Recipe

This dish is not only an Italian classic but it’s also super simple and quick to make! Whip up this Amatriciana sauce after a long day of work and enjoy the delicious flavors of the guanciale mixed with the aromatic tomato sauce. Don’t forget to top it with a layer of creamy Parmesan cheese and a drizzle of silky olive oil for the final touch!

A bowl of Pasta all'Amatriciana with guanciale, tomato sauce, topped with Parmesan and olive oil.

Pasta all’Amatriciana

4.41 from 5 votes
This dish is not only an Italian classic but it’s also super simple and quick to make! Whip up this Amatriciana sauce after a long day of work and enjoy the delicious flavors of the guanciale mixed with the aromatic tomato sauce. Don’t forget to top it with a layer of creamy Parmesan cheese and a drizzle of silky olive oil for the final touch!
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Cook Time 20 minutes
Total Time 20 minutes
Servings: 2 people
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 200 grams pasta we prefer penne but Bucatini or spaghetti works too
  • 4 oz package of guanciale or pancetta diced
  • 15 oz tomato sauce canned or homemade
  • 4-5 fresh basil leaves
  • red pepper flakes a few shakes
  • salt and pepper

Method
 

  1. First, start boiling the water for the pasta and heat up a medium sized pan on medium heat. When the pan is hot, drizzle in a little olive oil then add the guanciale/pancetta.
  2. Let the guanciale/pancetta fry in the oil for 5-6 minutes or until they are lightly browned and crispy.
  3. Now, slowly pour the tomato sauce in the pan. Tear up the basil into chunks and add it to the sauce along with a few shakes of red pepper flakes and salt and pepper. Mix everything together and let the sauce simmer while the pasta continues cooking.
  4. Once the pasta is ready, drain it and add it to the saucepan. Once again, mix everything together well so the pasta is completely coated.
  5. Serve the Amatriciana with a drizzle of olive oil and either Parmesan or Pecorino cheese grated on top. Enjoy!

5 thoughts on “Pasta all’Amatriciana”

  2. Marvboyee

    4 stars
    Followed this recipe to the T, and it was spot on. The guanciale added a nice depth to the tomato sauce, and the fresh basil gave it a zing. Perfect!

  3. Ollie Kim

    5 stars
    The balance of flavors in this Amatriciana recipe is simply commendable. The sauce had the right tanginess and the guanciale provided a wonderful savory element.

  5. Gayle Henry

    4 stars
    Cooking this Amatriciana made me appreciate the simplicity and richness of Italian cuisine. The flavors were vibrant & comforting. A new staple in my kitchen.

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