Classic Amatriciana Spaghetti with Guanciale and Pecorino

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A cornerstone of Roman trattoria cooking, this iconic pasta unites crisp-rendered guanciale, sweet San Marzano tomato, and sharp Pecorino Romano in a glossy, deeply savory sauce. It comes together in under 40 minutes but tastes like it has been simmering all afternoon.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 26 gFat
• 9 gSaturated Fat
• 78 gCarbs
• 4 gFiber
• 8 gSugar
• 32 gProtein
• 980 mgSodium
• 620 mgPotassium
• 200 mgCalcium
• 5 mgIron
• 16 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the sauce

• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced (about 1 cup)
• 6 oz (170 g) guanciale, cut into 1/4-inch matchsticks
• 1/2 tsp dried red pepper flakes
• 1/2 cup (120 ml) dry white wine
• 1 (28 oz / 794 g) can whole San Marzano tomatoes, hand-crushed
• 3/4 tsp fine sea salt, plus more to taste
• Freshly cracked black pepper, to taste

For finishing

• 1 lb (450 g) spaghetti or bucatini
• 2 tbsp kosher salt for the pasta water
• 1 cup (90 g) freshly grated Pecorino Romano, plus extra for serving

Directions

1. Bring a large pot of water to a rolling boil, salt it generously (it should taste like the sea), and have the pasta measured out and ready to go.
2. Meanwhile, warm the olive oil in a 12-inch skillet over medium-low heat. Add the onion and cook gently, stirring often, until soft and translucent, 6 to 8 minutes; do not let it brown.
3. Raise the heat to medium and add the guanciale. Cook, stirring occasionally, until the fat has rendered and the pieces are golden and crisp at the edges, 6 to 7 minutes. Stir in the red pepper flakes for 30 seconds.
4. Pour in the white wine and scrape up any browned bits from the pan. Simmer until almost fully evaporated, about 2 minutes.
5. Add the hand-crushed tomatoes and salt. Simmer the sauce gently, uncovered, for 12 to 15 minutes, until thickened and the raw tomato edge has cooked off. Taste and adjust seasoning.
6. Drop the pasta into the boiling water and cook 1 minute shy of the package directions for al dente. Reserve 1 cup of starchy cooking water before draining.
7. Add the drained pasta to the skillet along with 1/2 cup of the reserved pasta water and 3/4 cup of the pecorino. Toss vigorously over medium heat for 45 to 60 seconds until the cheese melts into a glossy emulsion that clings to every strand.
8. Loosen with more pasta water as needed until the sauce coats the noodles like cream. Season generously with black pepper.
9. Divide among warm bowls, shower with the remaining pecorino, and serve immediately with extra cheese passed at the table.

Cook’s Notes

• Purists from Amatrice skip the onion entirely; if you want the original, omit it and render the guanciale in olive oil only.
• If guanciale is unavailable, use high-quality pancetta, but never bacon: its smoke will bulldoze the delicate sauce.
• Bucatini is the most traditional shape because its hollow core traps the sauce; spaghetti or rigatoni are excellent substitutes.
• Always reserve more pasta water than you think you need; the starchy liquid is the key to a silky, emulsified sauce.
• Add the cheese off the heat for a moment before returning to a gentle flame to prevent clumping or graininess.

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