all’amatriciana sauce recipe

The Best all’amatriciana sauce recipe

All’Amatriciana Sauce Recipe

4.9 from 1637 votes

A rich and classic Roman pasta sauce made with guanciale (cured pork cheek), tomatoes, onions, and pecorino cheese. Perfect for spaghetti or tonnarelli.

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Prep Time10 mins

Cook Time25 mins

Resting Time0 mins

Total Time35 mins

Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Dough

• 200g (7 oz) all-purpose flour
• 1 tsp salt
• 1 tsp sugar (optional, for dough rise)
• 1 tsp active dry yeast
• 1 cup warm water (~105°F/40°C)

For the Sauce

• 300g (10.5 oz) canned San Marzano tomatoes, crushed by hand
• 1/2 cup (120ml) dry white wine
• 2 cloves garlic, thinly sliced
• 1/2 small onion, finely diced
• 1/4 cup (30g) guanciale or pancetta, diced (or substitute with 1/2 cup diced pancetta)
• 1/2 cup (50g) freshly grated Pecorino Romano cheese
• 1/4 cup (25g) freshly grated Parmigiano-Reggiano cheese
• 1/2 tsp red pepper flakes (optional)
• Salt and black pepper to taste

For Finishing

• Freshly ground black pepper
• Extra virgin olive oil (for drizzling)

👨‍🍳Directions

1. 1
   Prepare the dough: In a bowl, mix flour, salt, sugar (if using), and yeast. Gradually add warm water while stirring until a soft dough forms. Knead for 5–7 minutes until smooth and elastic. Cover with a damp towel and let rise in a warm place for 1 hour, or until doubled in size.
2. 2
   Cook the sauce: In a saucepan, heat olive oil over medium heat. Add diced onion and sauté until translucent (~5 mins). Add sliced garlic and cook for 30 seconds until fragrant. Add diced guanciale/pancetta and cook until crispy (~5 mins). Remove from heat and set aside.
3. 3
   Sauté the aromatics: In the same saucepan, add crushed tomatoes, white wine, and red pepper flakes (if using). Stir and simmer for 10 minutes, allowing the wine to reduce. Season with salt and pepper.
4. 4
   Combine sauce and guanciale: Return the cooked guanciale back to the saucepan. Simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens and reduces to your desired consistency. Stir in Pecorino and Parmigiano-Reggiano, and cook for 1 more minute.
5. 5
   Cook the pasta: While the sauce cooks, bring a large pot of salted water to a boil. Cook spaghetti or tonnarelli al dente (check package instructions). Reserve 1/2 cup pasta water before draining.
6. 6
   Combine pasta and sauce: Toss the cooked pasta in the sauce, adding reserved pasta water as needed to create a creamy consistency. Adjust seasoning with salt and pepper if necessary.
7. 7
   Serve immediately: Garnish with extra grated cheese, black pepper, and a drizzle of olive oil. Serve hot with a side salad or crusty bread.
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🔧Equipment

• Large pot for boiling pasta
• Medium saucepan for cooking sauce
• Wooden spoon or spatula
• Fine-mesh strainer
• Mixing bowls
• Knife and cutting board
• Pasta cooker or large pot with a colander

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 18.5💛Saturated Fat: 6.5❤️Cholesterol: 35🧂Sodium: 850🌾Total Carbs: 65🥦Dietary Fiber: 8🍬Sugars: 8🥩Protein: 22

📝Notes

• For extra richness, add a splash of heavy cream at the end.
• Substitute pancetta for guanciale if unavailable.
• Adjust salt levels based on the saucepan’s saltiness.

❓ Frequently Asked Questions About All’Amatriciana Sauce

1. What is the key difference between the traditional Amatriciana sauce and a typical carbonara sauce?
The Amatriciana sauce is characterized by its use of guanciale (cured pork cheek) or pancetta instead of pancetta alone or bacon, along with a rich tomato base and a touch of pecorino romano. Carbonara, on the other hand, relies on eggs and Pecorino Romano, often with a lighter tomato or no tomato at all, and is traditionally made with pancetta or guanciale. The Amatriciana is more tomato-forward, while Carbonara is creamier and egg-heavy.

2. Can I substitute pancetta for guanciale in the Amatriciana recipe?
While pancetta works in a pinch, guanciale is the traditional choice because it has a richer, more intense flavor and a firmer texture that helps emulsify the sauce. Pancetta is milder and softer, which can make the sauce less rich and slightly watery. If you must use pancetta, ensure it’s high-quality and cooked until crispy.

3. Why is it important to cook the guanciale/pancetta until it’s very crispy?
Cooking the guanciale or pancetta until crispy removes excess fat and adds depth of flavor. The crispy layer also helps emulsify the sauce when combined with the tomato and cheese, creating a smooth, velvety texture. If it’s not fully crispy, the sauce may end up greasy or lack the proper richness.

4. How long should I simmer the tomato sauce before adding the guanciale and cheese?
Simmering the tomato sauce for about 15–20 minutes allows the tomatoes to break down and release their natural sugars and acidity, intensifying the flavor. This step also helps remove any bitterness. Adding the guanciale and cheese too early can make the sauce watery, so it’s best to let the tomato sauce thicken slightly before incorporating the other ingredients.

5. Can I make the Amatriciana sauce ahead of time and store it?
Yes, you can prepare the Amatriciana sauce in advance, but it’s best to make it fresh when cooking spaghetti to avoid a watery or overly thick sauce. Store the sauce in an airtight container in the fridge for up to 3 days. When reheating, add a splash of pasta water to loosen it before serving. Alternatively, you can make the sauce the day before, simmer it gently, and keep it warm until ready to use.