It is one of the symbolic dishes of Roman cuisine, famous for its bold and authentic flavor. It originated in Amatrice, a small village in Lazio, and combines a few ingredients of great character: guanciale, tomato, and Pecorino Romano. The sauce, simple yet rich, perfectly coats the pasta, offering a balance between sweetness and savoriness
Cut the guanciale into strips and brown it in a pan until it becomes crispy and releases its fat
2
Set aside the guanciale, leaving the rendered fat in the pan
3
Add the peeled and crushed tomatoes to the pan and cook over medium heat for about 10–15 minutes, then season with salt and pepper
4
Cook the pasta in plenty of salted water, drain it al dente, and transfer it to the pan with the sauce
5
Add the crispy guanciale and grated pecorino, then toss over high heat for 1–2 minutes
Cost
Pasta all'Amatriciana is an affordable dish made with simple and easy-to-find ingredients. For two servings, the average cost is around 4–5 euros in total. It's an ideal recipe for those who want a tasty meal without spending much
Health
It is a nutritious and high-calorie dish, thanks to the guanciale and pecorino. It contains good amounts of protein and fats, but should be eaten in moderation. Balanced with a serving of fresh vegetables, it becomes a complete and satisfying meal
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