Pasta all'Amatriciana — Rome's Most Beloved Tomato Sauce

If Cacio e Pepe is Roman minimalism, Amatriciana is Roman soul. A rich, slightly spicy tomato sauce built on guanciale — cured pork cheek — and finished with Pecorino Romano. It originated in the mountain town of Amatrice and became one of the four pillars of Roman pasta cooking. Once you make it properly, jarred tomato sauce will never feel like enough again.

The Non-Negotiables

Guanciale is not optional. It is not interchangeable with pancetta or bacon. The fat in guanciale renders differently — it melts into the sauce with a sweetness and depth that no other cured pork can replicate. San Marzano tomatoes are equally important. Their low acidity and dense flesh create a sauce that is rich without being heavy. Use whole peeled tomatoes and crush them by hand.

The Technique That Makes the Difference

Render the guanciale slowly in a dry pan — no oil. The fat that renders out becomes the cooking fat for everything else. Add a splash of dry white wine once the guanciale is golden, let it evaporate completely, then add your tomatoes. The Pecorino goes in at the end, off the heat, stirred through the pasta with a little pasta water to bind everything together.

Get the Full Recipe

Our Pasta all'Amatriciana printable recipe card includes the complete ingredient list, step-by-step directions, chef's notes, substitution tips and storage advice — all in English, Spanish and French. Instant digital download, print at home on US Letter paper.

👉 Download the Amatriciana Recipe Card on Etsy