Roman Pasta all'Amatriciana Recipe

Today we’re sharing our favourite traditional Roman pasta recipe: pasta all‘Amatriciana ('matriciana in Roman dialect). Filling, tasty, and cheap, it’s a hearty, tomato-based pasta sauce traditional to the region of Lazio, specifically Amatrice, northeast of Rome. 

Amatriciana's Origins in Rome's Lazio Region

As well as being the capital of Italy, Rome is also the regional capital of Lazio. Italy has 20 regions, each one with a different character, different dialects, different pasta shapes and of course different dishes. 

We tend to think of Italian food in general terms, but many famous dishes originate from particular regions or cities. Think spaghetti alla bolognese (from Bologna), pasta alla genovese (from Genoa) or bistecca alla fiorentina (from Florence).

Credits to TripSavy for the photo

You'll find the best pasta all'Amatriciana in the world in Rome, because the small village this recipe originates from, Amatrice, is situated close-by, to the northeast of Rome.

How Pasta all'Amatriciana Restored Amatrice from the Rubble

Amatrice was once a thriving culinary and cultural gem, drawing food lovers eager to taste its authentic flavours. Tragically, in August 2016, a devastating magnitude 6.2 earthquake struck Amatrice, reducing much of the village to rubble and claiming nearly 300 lives.

Amatrice in the wake of the earthquake. Photo Credit: New York Times

In the wake of the disaster, chefs, restaurants, and organisations across Italy and beyond launched a charitable initiative to help the community rebuild. Participants included the British celebrity chef Jamie Oliver, food blogger Paolo Campana, and members of the Slow Food movement. For every plate of Pasta all’Amatriciana ordered at participating restaurants, €2 was donated to earthquake relief efforts, channeling global love for the dish into much-needed support for the town’s restoration.

What is Pasta all'Amatriciana?

Pasta all'Amatriciana is a very simple dish using only guanciale, tomatoes and pecorino cheese. The fat from the pork jowl and strong cheese and tomato combo give a rich, slightly sweet flavoured sauce, typically mixed into bucatini or spaghetti pasta.

Bucatini all’amatriciana at Da Bucatino in Testaccio

Spaghetti all’amatriciana on our Rome Food Tour

Although this recipe may seem familiar, the taste is a result of the method of cooking. Pork fat flavours the sauce cooked on a low heat, and the pasta is always added to the sauce to make sure every piece of pasta is coated. You will also notice an absence of onion or garlic; these are rarely added to pasta dishes as the Italians think that their flavour is overpowering.

Real Roman Pasta all'Amatriciana Recipe

This recipe uses traditional Roman ingredients. We know that it can be hard to get the specific regional ingredients, so we have suggested more available alternatives.

• Time: 20/25 mins
• Level: Easy
• Servings: 4 people

Ingredients for the best Amatriciana sauce

• 350g pasta (bucatini or spaghetti)
• 120g guanciale (you can use pancetta or streaky bacon sliced into small strips)
• 50g pecorino (grana padano or parmigiano)
• 2 tins of peeled plum tomatoes or 500g fresh tomatoes peeled and finely cubed
• 50ml white wine
• Whole chilli or chilli flakes
• Salt and pepper to taste

Method

1. Prepare the Guanciale. Cut the guanciale into thin strips. Traditional Roman amatriciana uses pork cheek for its rich, flavorful fat, but you can substitute it with pancetta or streaky bacon—the fattier, the better!
2. Render the Fat & Add Heat
3. Make the Sauce. Once the guanciale is crispy, remove it from the pan and set it aside. If you used a whole chili, discard it now. Using the rendered fat in the pan, deglaze with white wine and let it reduce slightly. Then, add crushed tomatoes and cook over low heat for 15–20 minutes, allowing the flavors to deepen.
4. Cook the Pasta. Bring a large pot of water to a rolling boil and add salt. Drop in the pasta and cook until al dente (slightly undercooked), which should take about 5–6 minutes, depending on the type of pasta.
5. Combine & Finish the Dish. Drain the pasta and add it directly to the simmering tomato sauce, along with the crispy guanciale. Stir well so every piece of pasta is coated in the rich, glossy sauce. Let it cook together for another minute or two over low heat.
6. Serve with Pecorino. Remove the pan from heat and stir in half of the grated Pecorino Romano, mixing well to create a creamy, velvety texture. Plate the pasta and finish with more freshly grated Pecorino for that perfect final touch.

Buon appetito! 😩🤌🍝

Eat Like a Local on a Rome Food Tour

Rome is best explored one bite at a time! As a Viator Experience Award winner in 2024, our Rome Food Tour takes you beyond the tourist hotspots and into the heart of authentic Roman cuisine.

Led by a passionate local guide, you’ll wander through the charming Trastevere district, stopping at hidden gems to taste porchetta, pizza bianca, suppli, and pizza al taglio. Indulge in traditional Roman pasta dishes, savory meat courses, and artisanal gelato, all paired with carefully selected local wines and drinks to enhance every bite.

With small group sizes and handpicked tasting stops, this tour offers an unforgettable flavor-packed adventure through Rome’s food scene.

💡 Spots fill up fast—secure your place today!

Learn to Make Amatriciana Like a Local in Rome

Why just taste Roman cuisine when you can master it? Our Private Pasta & Tiramisù and Spritz & Spaghetti classes offer a fun, hands-on way to cook, eat, and drink like a local in the heart of Rome.

With a glass of prosecco in hand, you’ll learn how to craft perfect amatriciana, creamy tiramisù, Italian cocktails, and more (that's the beauty of a private class: you decide)—all under the guidance of expert local chefs.

Not convinced yet? See what past guests are raving about:

🔥 Limited availability—book your private pasta class today!