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How to Make Authentic Pasta alla Matriciana with Fresh Tomatoes

This Pasta alla Matriciana recipe brings the flavors of Rome to your kitchen. With a savory sauce made from crispy guanciale, sweet tomatoes, and sharp pecorino cheese coating al dente pasta, this dish is a perfect balance of textures and tastes that will transport you to the streets of Italy.

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Recipe Details

Prep Time

15 minutes

Cook Time

30 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

Pasta alla Matriciana with Tomatoes is a classic Roman dish that combines the rich flavors of guanciale, pecorino cheese, and ripe tomatoes with perfectly cooked pasta for a hearty and satisfying meal.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 1 lb (450g) bucatini or spaghetti
  • 6 oz (170g) guanciale, diced (or pancetta as a substitute)
  • 1 lb (450g) ripe tomatoes, diced
  • 1 small onion, finely chopped
  • 1/2 cup (50g) grated Pecorino Romano cheese, plus extra for serving
  • 1/4 tsp red pepper flakes
  • 2 tbsp extra-virgin olive oil
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil for the pasta.

  2. In a large skillet, heat the olive oil over medium heat. Add the diced guanciale and cook until crispy and golden, about 5-7 minutes.

  3. Add the chopped onion to the skillet and sauté until translucent, about 3-4 minutes.

  4. Stir in the red pepper flakes and cook for another 30 seconds.

  5. Add the diced tomatoes to the skillet. Simmer the sauce for about 15-20 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens.

  6. While the sauce is simmering, cook the pasta in the boiling water until al dente, following the package instructions (usually about 9-11 minutes).

  7. Reserve 1 cup of pasta cooking water before draining the pasta.

  8. Add the drained pasta to the skillet with the sauce, tossing to coat. If the sauce is too thick, add some of the reserved pasta water to loosen it.

  9. Remove the skillet from heat and stir in the grated Pecorino Romano cheese.

  10. Season with salt and freshly ground black pepper to taste.

  11. Serve immediately, garnished with additional grated Pecorino Romano cheese.

Chef's Notes

  • For the best flavor, use high-quality guanciale if available. Pancetta can be substituted if guanciale is hard to find.
  • San Marzano tomatoes are ideal for this recipe, but any ripe, flavorful tomatoes will work well.
  • Be careful not to oversalt the dish, as both the guanciale and Pecorino cheese are naturally salty.
  • For a spicier version, increase the amount of red pepper flakes.
  • Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed to loosen the sauce.

Nutritional Info

Per serving (approximate):

  • Calories: 650
  • Protein: 25g
  • Fat: 30g
  • Carbohydrates: 75g
  • Fiber: 4g
  • Rich in vitamin C from tomatoes
  • Good source of calcium from Pecorino cheese

Serving Suggestions

  • Serve this pasta as a main course with a side of crisp green salad dressed with a simple vinaigrette.
  • Pair with a medium-bodied Italian red wine like Chianti or Montepulciano d'Abruzzo.
  • For a complete Roman meal, start with Bruschetta al Pomodoro as an appetizer.
  • Garnish with fresh basil leaves for added color and aroma.
  • Offer extra grated Pecorino Romano at the table for those who prefer a stronger cheese flavor.