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Pasta all’Amatriciana is one of Rome’s most iconic pasta dishes—simple yet rich with flavor. Made with crispy guanciale, tomatoes, Pecorino Romano, and a kiss of chili heat, this dish is rustic, satisfying, and ready in under 30 minutes. It’s the perfect representation of Roman culinary tradition.

Ingredients (Servings: 4)

• 12 oz (340g) penne or rigatoni
• 5 oz (140g) guanciale (or pancetta), cut into strips
• 1 tablespoon olive oil
• 1 small dried chili pepper (or ½ tsp red pepper flakes)
• 1½ cups canned peeled San Marzano tomatoes, crushed by hand
• ½ cup grated Pecorino Romano cheese
• Salt, to taste
• Freshly ground black pepper, to taste

👨‍🍳 Instructions

1️⃣ Cook the Guanciale:
🥓 In a large skillet, heat olive oil over medium heat. Add guanciale and cook until crispy and golden (about 5–7 minutes). Add chili pepper or flakes and stir for 30 seconds.

2️⃣ Add the Tomatoes:
🍅 Pour in crushed tomatoes. Simmer gently for 10–15 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper to taste.

3️⃣ Cook the Pasta:
💦 Boil pasta in salted water until just al dente. Reserve ½ cup pasta water, then drain the pasta.

4️⃣ Combine:
🍝 Toss the drained pasta into the sauce, adding reserved water as needed to loosen. Stir in half the Pecorino and mix until glossy.

5️⃣ Serve:
🧀 Plate the pasta and sprinkle generously with remaining Pecorino Romano. Serve hot, Roman style!

📦 Amazon Must-Haves to help you create the best Amatriciana

• 🍝 Bucatini Pasta – Hollow pasta that holds the sauce beautifully.
• 🧀 Pecorino Romano Cheese – Sharp, salty, and authentic.
• 🍅 San Marzano Tomatoes – Rich, sweet, and ideal for Italian sauces.
• 🥓 Guanciale Slices – The traditional pork jowl cut used in Roman recipes.
• 🌶 Calabrian Chili Flakes – For a spicy, authentic kick.
• 🍲 Italian Skillet or Saute Pan – For even cooking and excellent sauce reduction.

💡 Helpful Tip

No guanciale? Pancetta is a solid backup, but avoid bacon if you want to stay true to Roman roots—bacon adds smoke, not the rich cured pork flavor that defines this dish.