Authentic Amatriciana Recipe (Pasta all'Amatriciana)

How to Make the Amatriciana Sauce

1. Begin by cutting the guanciale into thin strips, making sure to keep both the lean and fatty parts. Do not discard the dark outer layer—it’s rich in pepper and spices, adding incredible depth of flavor to the sauce.
2. Place the pan over medium heat and add the chili pepper along with the guanciale strips. No oil is needed—as the guanciale cooks, it will release its own flavorful fat, which is key to achieving the authentic taste of Amatriciana sauce.
3. Sauté the guanciale over medium heat, stirring frequently with a wooden spoon. Let it cook until the fat becomes translucent and turns a golden color—this should take about 5 minutes.
4. At this stage, you can choose to add white wine (optional). If using it, pour it in while keeping the heat high, allowing the alcohol to evaporate completely before moving to the next step.
5. While the guanciale is cooking, prepare the peeled tomatoes. There are many types of canned tomatoes available, but for the best flavor, San Marzano tomatoes are the top choice for Amatriciana sauce. Pour the peeled tomatoes along with their juice into the pan with the guanciale.
6. Using a fork, gently crush the tomatoes to break them down into a more pulpy consistency. Stir well to combine all the ingredients, then season with a small pinch of fine salt (remember, Pecorino Romano is quite salty, so don’t overdo it).
7. Let the sauce simmer on medium heat for about 10 minutes, stirring occasionally. The sauce should slightly thicken while still remaining juicy.
8. Once done, remove the chili pepper and discard it. Your Amatriciana sauce is ready! Now, let's move on to the pasta.

Cook the Pasta

1. Bring a large pot of salted water to a rolling boil. Add the spaghetti or bucatini and cook it until al dente, following the cooking time indicated on the package.Before draining, reserve a small cup of pasta water—this can help adjust the sauce consistency later if needed.
2. Drain the pasta and immediately transfer it into the pan with the Amatriciana sauce.
3. Over low heat, toss the pasta in the sauce, stirring well so that every strand is evenly coated.
4. Sprinkle in grated Pecorino Romano cheese, stirring quickly to allow the cheese to melt and bind everything together. If the sauce looks too thick, add a splash of the reserved pasta water to loosen it up. Serve immediately, piping hot, with an extra dusting of Pecorino Romano on top.