Pasta all’Amatriciana

Amatriciana has always suggested simple yet wholesome food for me. The other thing about such fancy dishes is that they hardly take any time to cook. Everything about smoky pancetta, tangy tomato sauce, and a touch of spice seems very well balanced. It’s one of those kinds of dishes where even though you might only be at your kitchen table, it feels like you’ve been transported somewhere in Italy, perhaps at a little trattoria.

What is Pasta all’Amatriciana All About?

Pasta all’Amatriciana connotes what the general public thinks is an Italian pasta dish from the town of Amatrice. This is very well said; at the heart of this dish lies physiognomy-guanciale, tomatoes, a bit of chili, and pecorino cheese. It is an extreme glory, smoky and peppery with the glorious taste of pecorino, so good for coating pasta. One is here truly luxuriating in the comforts of a dish with so very few ingredients.

Ingredients

For the sauce:

• 6 oz guanciale or pancetta, diced
• 1 tablespoon olive oil
• 1 small onion, finely chopped (optional, but adds sweetness)
• 2 cloves garlic, minced
• 1/2 teaspoon red chili flakes (adjust to taste)
• 1 can (14 oz) crushed tomatoes
• Salt and black pepper to taste

For the pasta:

• 12 oz spaghetti, bucatini, or rigatoni
• 1/2 cup grated Pecorino Romano cheese

How to Make Pasta all’Amatriciana

1. Bring a large pot of salted water to a boil and cook pasta until al dente. Drain the pasta and reserve about ½ cup of the starchy water.
2. Drizzle olive oil in the skillet and cook the guanciale or pancetta until crispy.
3. Add onion and garlic to the pan; stir and cook until softened and fragrant.
4. Add in some chili flakes, and followed by crushed tomatoes. Season with salt and pepper.
5. Allow to simmer for about 10-15 minutes, or until the sauce thickens.
6. Add the drained pasta to the sauce and toss thoroughly. If the sauce is too thick, add a splash of reserved pasta water.
7. Finish with Pecorino Romano cheese and toss to emulsify.
8. Serve immediately, garnished with additional cheese.

Storage Tips

• Stores well in an airtight container in the fridge for up to 3 days.
• Reheat in a pan with a splash of water to loosen the sauce.
• Does not freeze well, as the pasta will become mushy.

Serving Suggestions

• Pair with a simple green salad and crusty bread.
• To give an authentic Italian touch, it can be paired with a glass of red wine like Chianti.
• For cheese lovers, Pecorino Romano should be served at the table.

Pro Tips & Variations

• Use guanciale if you can get it; it’s much more authentic than pancetta.
• Add chili flakes if you prefer a hot kick.
• Try bucatini pasta for a fun twist that holds the sauce beautifully.
• For a lighter version, use whole wheat pasta.

FAQs

1. Is this pasta very spicy?

The chili flakes bring in the mild pepperiness, but otherwise, it’s up to you how spicy you prefer it.

2. Would bacon work instead of guanciale or pancetta?

Yes: Bacon can work as a substitute during emergencies, but gives a smokier, less true flavor.

3. Which form of pasta is the best to use for this dish?

Bucatini, spaghetti, and, for those really pursuing the traditional, rigatoni.

4. Is this possible to make it vegetarian?

Yes, just skip the meat and add extra onion or mushrooms for flavor, though it won’t be the classic version.

Try It!

Pasta all’Amatriciana is proof that you don’t need a long list of ingredients to make an amazing meal. It’s rich, savory, and has just the right balance of flavors. Next time you’re in the mood for Italian comfort food, give this recipe a try—you’ll be hooked from the very first bite!