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Pasta Amatriciana
An incredibly delicious everyday pasta

Pasta Amatriciana

Pasta Amatriciana is a delicious recipe made with pasta, tomato sauce, guanciale, and Pecorino Romano cheese. This is a simple recipe for any day.

Pasta Amatriciana
Some dishes are just incredibly memorable. One of them is this Pasta all amatriciana that we ate a couple of years ago in Rome. The Romans prepare it with so much ease and with the best possible local ingredients they can get. This is an easy pasta dish, but having the right ingredients and getting the ratio right is key for success. You will need guanciale (if you can’t get it in your country, use pancetta), Pecorino Romano (an incredibly delicious Italian cheese), and some other ingredients that are more accessible in any country.

Delicious Italian pasta - Pasta Amatriciana

When you crave Italian food, this is what you should make. A delicious yet simple and easy Pasta Amatriciana. This is why we love this recipe:

  • creamy, light, fresh pasta sauce
  • guanciale, chili, and freshly shredded cheese make all the difference
  • there's just the right amount of sauce
  • it's a beginner-friendly recipe with a quick and straightforward preparation

Pasta Amatriciana

Pasta Amatriciana

How to make Pasta Amatriciana at home

Making Pasta Amatriciana at home is super simple and quick. It takes about 25 minutes. You will find the whole recipe below; here is a brief overview for easier preparation.

  1. Pan-fry the Guanciale, or pancetta in a skillet.
  2. Cook the tomato sauce in the same skillet.
  3. Separately cook the pasta al dente.
  4. Toss everything together to get a luscious pasta sauce.
  5. Serve as soon as possible.

pan-frying guanciale for Pasta Amatriciana

tomato sauce for Pasta Amatriciana

tomato sauce for Pasta Amatriciana

Origin and Essential ingredients

Pasta Amatriciana originates from Italy, more specifically from the region of Lazio. The capital of Italy, Rome is in the Lazio region, so try the Pasta Amatriciana there too if you are planning to visit. A couple of years ago, we first tried this pasta in Rome and immediately fell in love with it. The Italians are firm believers (and rightfully so) that high-quality ingredients are essential for any of their dishes. The same goes for this (and any other) pasta. So these are the crucial ingredients for this recipe.

  • Pasta: use your favorite dried pasta.
  • Guanciale: is a beautiful cured meat from Italy. It's made of pork cheek. It is salty, delicious, and simply perfect for this recipe. If you can't find it in your country, use pancetta, but if you have a chance, try to buy the real deal.
  • Tomato sauce: use your favorite canned tomato sauce or diced canned tomatoes. They should be organic and high-quality.
  • Chili: They say Amatriciana should be slightly spicy, so don't omit the chili.
  • Pecorino Romano: Pecorino Romano is a well-known and delicious sheep cheese from Italy. It has the perfect texture and the right amount of saltiness for this pasta dish. 

Guanciale for Pasta Amatriciana

Pecorino Romano for Pasta Amatriciana

Pasta Amatriciana


Keep this beautiful Pasta Amatriciana in an airtight container in the fridge for up to 2 days. Before serving, reheat in the microwave or a skillet on the stove. Add water if necessary.

Pasta Amatriciana

Pasta Amatriciana

Try these delicious pasta recipes


Lets get cooking!

  • serves
  • preparation:
  • cook
  • total time:


  • boil water for pasta

    Place a pot filled with salted water over high heat and bring to a boil.

  • pan-fry guanciale

    Place a skillet over low heat. Add guanciale or pancetta and pan-fry for 6 - 8 minutes or until crispy and golden-brown. Transfer to a paper towel to eliminate excess fat, but leave the frying fat in the pan.

  • Amatriciana sauce

    Add dried chili and canned tomatoes to the same skillet and place over medium heat. Gently season with salt and pepper. Simmer for 6 - 8 minutes. While the sauce is simmering, cook the pasta al dente according to the package instructions. Make sure not to overcook the pasta as it will cook a little more with the sauce.

  • Pasta Amatriciana

    Add the al dente-cooked pasta to the sauce. Add 120ml (1/2 cup) of reserved pasta water. Toss and place over low heat for another 2 minutes for the pasta and sauce to combine. Remove from the heat and add half of the shredded parmesan cheese. Toss to combine, then add the rest of the cheese. Divide between plates and serve immediately.


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