Pasta all’Amatriciana is one of the cornerstones of Italian cuisine, a first course that wins everyone over with its simplicity and bold flavor. The combination of the sweetness of the tomato passata and the savoriness of the guanciale creates the perfect balance, highlighted by the spicy note of the chili pepper and the finishing touch of pecorino. It’s the ideal recipe when you want a hearty, rustic, and fragrant dish that brings the tradition and warmth of good home cooking to the table.
Come along with me and let’s get cooking.
Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 25 Minutes
- Portions: 2Servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Pasta all’Amatriciana
- 7 oz (about 2 cups) pasta
- 5 oz (about 2/3 cup) tomato passata (or canned peeled tomatoes (crushed))
- 2.5 oz guanciale
- 1 oz (about 1/3 cup grated) Pecorino
- to taste salt
- to taste chili pepper
Steps for Pasta all’Amatriciana
Start by cutting the guanciale into strips and brown it in a nonstick pan without adding oil, until it becomes crispy and the fat has rendered.
Once ready, pour the tomato passata (or the canned whole tomatoes crushed with a fork) into the pan with the guanciale and its fat, add a pinch of chili pepper, and let it simmer gently for about 10–15 minutes.
Meanwhile, bring the water for the pasta to a boil, salt it, and cook the pasta.
Taste the sauce and adjust the salt if necessary, being careful because the other ingredients are already quite flavorful.
Drain the pasta al dente and add it directly to the pan with the sauce.
Turn off the heat, add the grated pecorino, and toss everything briefly so that a delicious creamy coating forms.
Serve your amatriciana immediately while it’s hot.
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