Pasta Amatriciana

Why You’ll Love It

Quick and easy: This isn’t a difficult dish to make and you can have it on the table in just half an hour. The pasta is cooked in one pan, the sauce is prepared in another, and then everything is combined.
Authentic Italian fare: This is an authentic dish that’s been around for centuries. Although guanciale, or cured pork jowl, is more traditional, pancetta (or thick-cut bacon) works just as well.
Filling and satisfying: Pasta is always a great choice when you want to make something cozy, hearty and satisfying, and this recipe is no exception!

Pasta Amatriciana Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Bucatini pasta: Bucatini looks a little like spaghetti. It’s a tubular pasta with a hole running through the middle. You can use another pasta if you want to.
Olive oil: The most popular oil in Italian cuisine.
Pancetta: You can use guanciale (which is the traditional ingredient) or unsmoked thick-cut bacon if you prefer.
Red pepper flakes: Half a teaspoon of red pepper flakes gives the sauce some heat without overpowering any of the subtler flavors in it.
Canned tomatoes: San Marzano tomatoes are the best for this dish. Use whole tomatoes and crush them using your hands.
Pecorino romano cheese: This Italian sheep’s milk cheese has a salty, sharp taste and it is essential in pasta amatriciana.

How to Make Pasta Amatriciana

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Cook the pasta: Cook pasta, following the instructions on the package, until al dente. Drain it and reserve some of the pasta water.
Start the sauce: While the bucatini is cooking, crush the tomatoes with your hands. Cook the pancetta in the oil in a skillet and add the garlic and red pepper flakes. Add the white wine and cook until evaporated.
Finish the sauce: Add the crushed tomatoes and simmer, then add the drained pasta and a little pasta cooking water if the sauce needs to be thinned. Toss with metal tongs. Stir in some of the cheese and add salt and black pepper.
Serve and enjoy: Serve immediately with some freshly chopped basil and extra cheese as a garnish.

Substitutions and Variations

Gluten-free option: If you want a gluten-free version, use gluten-free pasta (this brand is my fave!)
A different pasta variety: Bucatini is the traditional choice but you can also use spaghetti, rigatoni or penne pasta for a different texture.
Adjust the spice level: The heat comes from the red chili flakes. To make the dish spicier, add more chili flakes. To make it milder, reduce the amount or omit the chili flakes entirely.
Add some onion: Finely chopped onion can be used in the sauce if you wish.

Serving Suggestions

Appetizers: Begin the meal with arancini or antipasto skewers.
Side dishes: Enjoy a simple Italian salad with pasta alla amatriciana. Homemade mushroom focaccia is another option.
Dessert: How about some strawberry tiramisu or chocolate hazelnut torrone for dessert?
Wine: Although white wine is used in the sauce, I find that a fruity red wine pairs best when serving it. I especially love Montepulciano because it complements the tomato and pancetta flavors in the dish and balances out the spicy taste.

How to Store Pasta alla Amatriciana

Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: You can freeze the sauce in an airtight container for up to 3 months. It’s best not to freeze the pasta because the texture will suffer.
Thaw: Defrost the sauce in the refrigerator overnight.
Reheat: You can warm it back up in a pan on the stove or in the microwave at 70% power for about 3 minutes. If the sauce is too thick, add a little pasta water (if you kept it) or wine or plain water (if not).