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Amatriciana Pasta Sauce with pasta on a plate

Authentic Italian Amatriciana Sauce (Sugo All’amatriciana)

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5 from 2 reviews

This is a recipe you don’t want to miss. This classic sauce takes its spiciness from black pepper and dried chiles and its depth of flavor from guanciale, Italian salt-cured pork. Add this to your meal plan this week! 

  • Total Time: 25 minutes
  • Yield: 4-6 servings 1x


Units Scale
  • 28 oz can chopped tomatoes in pulp
  • 12 oz guanciale, pancetta, or thick cut bacon (if using bacon add a little oil to pan)
  • 1 lb (454 grams) spaghetti ot bucatini pasta
  • 1 cup (8 oz) Pecorino Romano Cheese
  • Salt and Pepper to taste
  • 1/2 teaspoon red pepper flakes (optional)


  1. Cut the guanciale, pancetta or bacon into chunks less than one-half inch thick.
  2. Heat a large pan over a high heat. Add guanciale/pancetta or bacon pieces and red chili flakes (if using), and stir fry until all the fat has been rendered out and the meat is very crisp. Scrape bottom of pan often to prevent from sticking. 
  3. Add the canned tomatoes to the pan. Stir everything through then reduce heat to low and simmer for a few minutes.
  4. Meanwhile, bring a large pot of cold water to a boil and add salt to taste. Add the pasta and cook until al dente, according to package instructions. Reserve 1/2 cup of pasta water. Drain pasta and add to skillet with sauce.
  5. Place the drained pasta on top of the sauce. Add half of the cheese and stir the pasta with the cheese without mixing with the sauce, yet. Add pasta water and stir to combine the sauce and pasta. Add the rest of the cheese. 
  6. To serve, portion out the pasta into serving bowls, top with plenty of freshly grated pecorino cheese. 
  • Author: Elena Davis
  • Prep Time: 5 min
  • Cook Time: 20 min
  • Category: Savory
  • Method: Italian
  • Cuisine: Italian