Amatriciana is a traditional sauce originating from Amatrice, typical of Roman and Lazio cuisine. Rich and flavorful, it is made with guanciale, tomato and Pecorino, and expresses the simplicity and authenticity of rustic Italian cooking.
Bring a large pot of salted water to a boil and cook the pasta al dente according to the time indicated on the package.
In a pan, heat the extra virgin olive oil and brown the guanciale cut into strips until golden and crispy.
Add the crushed peeled tomatoes or the passata and let the sauce cook over medium heat for 10–15 minutes; season with salt, pepper and, if desired, chili pepper.
Drain the pasta al dente, reserving some of the cooking water, then transfer it to the pan with the sauce and toss well; if necessary, add a little of the cooking water to bind the sauce.
Turn off the heat and stir in a generous sprinkle of Pecorino, mixing to obtain a creamy consistency.
Serve the pasta immediately while hot, finishing with extra Pecorino if desired.
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Wine pairing
Store in the refrigerator in an airtight container for 1-2 days. Reheat gently before serving.
A simple dish with a strong, unmistakable flavor, symbol of traditional Roman cuisine.
Italia, Lazio
| Energy (kcal) | 412.61 |
| Carbohydrates (g) | 20.14 |
| of which Sugars (g) | 4.66 |
| Fat (g) | 34.68 |
| of which Saturates (g) | 4.39 |
| Protein (g) | 5.51 |
| Fiber (g) | 1.21 |
| Sale (g) | 0.09 |
