Servings
Font
Back
0 from 24 votes

Classic Pasta Amatriciana

Pasta Amatriciana is a classic Italian pasta dish, it’s a hearty and flavorful dish. It’s easy to make which makes it perfect for a weeknight meal but so delicious it even makes the perfect special occasion meal.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 servings
Calories: 777 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 2 tablespoons olive oil (divided)
  • ¾ cup guanciale (chopped)
  • ¼ cup white dry wine
  • 1 can peeled Roma or Marzano (tomatoes with juice no additives) 1 1/2 - 2 cups chopped
  • 1-2 dashes pinches hot pepper flakes or black pepper
  • 4-5 tablespoons freshly grated Pecorino cheese
  • 3- 3½ cups pasta al dente*
*Depending on the pasta but usually double the amount of dry to get cooked.

Instructions

    Cup of Yum
  1. In a large pot of salted boiling water cook the pasta until very al dente.
  2. In a medium pan add the olive oil and guanciale, cook until golden. When starting to turn golden add the wine and cook on high heat for 1-2 minutes until the alcohol has evaporated. Remove the guanciale and liquid from the pan to a clean bowl.
  3. To the empty pan add a tablespoon of olive oil, the tomatoes lightly crushed, hot pepper flakes or pepper and 2-3 tablespoons of the liquid from the cooked guanciale. Cook on medium high until thickened.
  4. Then and 2-3 tablespoons pasta water, the al dente pasta and cook on medium-high tossing for two minutes. Add the hot pepper flakes or black pepper, an extra tablespoon or two of pasta water and grated pecorino continue to cook tossing constantly until creamy, approximately one minute. Serve immediately with extra pecorino if desired. Enjoy!
Before adding the pecorino taste and adjust for salt. If your pecorino is extra salt, salt may not be needed.

Notes

  • The classic pasta used in this recipe is bucatini, it is a thick long pasta with a hole in the middle. Although I have to say the Italian prefers “mezze penne rigate”, which is a short pasta with ridges. The ridges are known to hold the sauce better. My mother-in-law would also use spaghetti sometimes too.
  • The sauce can be stored in an air tight container in the fridge for two days. It can also be frozen in a freezer safe bag or container. It will last up to three to four months.

Nutrition Information

Calories 777kcal (39%) Carbohydrates 73g (24%) Protein 19g (38%) Fat 44g (68%) Saturated Fat 15g (75%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Cholesterol 53mg (18%) Sodium 453mg (19%) Potassium 233mg (7%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 21IU (0%) Vitamin C 0.02mg (0%) Calcium 75mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 777

% Daily Value*

Calories 777kcal 39%
Carbohydrates 73g 24%
Protein 19g 38%
Fat 44g 68%
Saturated Fat 15g 75%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Cholesterol 53mg 18%
Sodium 453mg 19%
Potassium 233mg 5%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 21IU 0%
Vitamin C 0.02mg 0%
Calcium 75mg 8%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.