📝 About This Recipe
Hailing from the town of Amatrice in the Lazio region, Amatriciana is one of Italy's most celebrated pasta sauces, defined by its perfect balance of salty, spicy, and tangy notes. This version uses Fusilli Bucati—corkscrew-shaped pasta with a hollow center—which brilliantly captures the rich tomato sauce and bits of golden guanciale in every spiral. It is a soul-warming dish that celebrates high-quality Italian pantry staples and the art of simple, bold flavors.
🥗 Ingredients
The Pasta
- 500 grams Fusilli Bucati Corti (high-quality bronze-cut pasta)
- 2 tablespoons Kosher Salt (for the pasta water)
The Sauce Base
- 200 grams Guanciale (cured pork jowl, sliced into 1/2-inch batons)
- 1 tablespoon Extra Virgin Olive Oil (to help render the fat)
- 1/2 cup Dry White Wine (such as Frascati or Pinot Grigio)
- 1/2 teaspoon Red Chili Flakes (adjust to preferred heat level)
Tomatoes and Seasoning
- 800 grams San Marzano Whole Peeled Tomatoes (crushed by hand in a bowl)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Sea Salt (to taste, be careful as guanciale is salty)
Finishing Touches
- 80 grams Pecorino Romano Cheese (finely grated, plus extra for serving)
- 1 tablespoon Fresh Flat-Leaf Parsley (optional, finely chopped for color)
👨🍳 Instructions
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1
Bring a large pot of water (at least 5 quarts) to a rolling boil. Once boiling, add the 2 tablespoons of kosher salt.
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2
In a large, heavy-bottomed skillet or sauté pan, add the tablespoon of olive oil and the sliced guanciale. Turn the heat to medium-low.
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3
Slowly render the fat from the guanciale for about 8-10 minutes. You want the fat to become translucent and the meat to turn golden brown and slightly crispy. Do not rush this step.
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4
Once the guanciale is crispy, add the red chili flakes and a generous crack of black pepper, stirring for 30 seconds until fragrant.
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5
Pour in the white wine to deglaze the pan. Scrape the bottom with a wooden spoon to release all the flavorful brown bits (fond). Let the wine simmer until it has reduced by half.
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6
Add the hand-crushed San Marzano tomatoes and their juices to the skillet. Stir to combine with the rendered fat and wine.
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7
Reduce the heat to low and let the sauce simmer gently for about 15-20 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
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8
While the sauce simmers, drop the Fusilli Bucati into the boiling water. Cook for 2 minutes less than the package directions for a true 'al dente' texture.
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9
Before draining the pasta, reserve about 1 cup of the starchy pasta cooking water.
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10
Drain the pasta and add it directly into the skillet with the tomato sauce.
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11
Increase the heat to medium and toss the pasta vigorously with the sauce. Add a splash of the reserved pasta water to help the sauce emulsify and coat every spiral.
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12
Remove the pan from the heat. This is crucial to prevent the cheese from clumping.
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13
Sprinkle in the grated Pecorino Romano cheese and toss continuously until the sauce becomes creamy and clings to the pasta.
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14
Taste and adjust seasoning with salt only if necessary. Serve immediately in warmed bowls.
💡 Chef's Tips
Always use Guanciale over Pancetta or Bacon if possible; its high fat content and unique cure provide the authentic funk essential to this dish. Don't over-salt the sauce initially; both the guanciale and the Pecorino Romano are quite salty, so season at the very end. Crushing the tomatoes by hand creates a rustic texture that catches better in the hollows of the Fusilli Bucati than a smooth purée. If the sauce looks too dry when adding the pasta, add the pasta water one tablespoon at a time until you reach a silky consistency. Always grate your Pecorino Romano fresh; pre-grated cheeses are coated in potato starch which prevents them from melting smoothly into the sauce.
🍽️ Serving Suggestions
Pair with a medium-bodied Italian red wine like a Montepulciano d'Abruzzo or a Sangiovese. Serve with a side of charred broccolini tossed in lemon and garlic to cut through the richness of the pork fat. A simple arugula salad with a sharp balsamic vinaigrette makes for a refreshing palate cleanser. Offer extra red chili oil on the table for those who prefer an extra kick of heat. Provide crusty ciabatta bread for 'fare la scarpetta'—mopping up the delicious leftover sauce on the plate.