Learn2Vibe

How to Make Authentic Pasta all'Amatriciana with Crispy Pancetta

Discover the art of making a true Roman classic with this Pasta all'Amatriciana recipe. Featuring al dente bucatini pasta tossed in a vibrant tomato sauce, crispy pancetta, and sharp pecorino cheese, this dish delivers a perfect balance of flavors and textures that will transport you straight to the streets of Rome.

Create your own plan

Learn2Vibe AI

Online

AI

What do you want to cook?

Login or Sign Up Required

You need to be logged in to save this plan to your profile.

LoginSign Up

Recipe Details

Prep Time

15 minutes

Cook Time

30 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

Pasta all'Amatriciana with Pancetta is a classic Roman pasta dish featuring a rich, savory tomato sauce enhanced with crispy pancetta and pecorino cheese. This comforting recipe balances bold flavors with simplicity.

Recipe Details

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

Ingredients

  • 1 lb (450g) bucatini pasta
  • 8 oz (225g) pancetta, diced
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 28 oz (800g) canned whole peeled tomatoes, crushed by hand
  • 1/2 tsp red pepper flakes
  • 1 cup (100g) grated Pecorino Romano cheese, plus extra for serving
  • 2 tbsp extra-virgin olive oil
  • Salt and freshly ground black pepper to taste
  • Fresh basil leaves for garnish (optional)

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 pancetta and cook until crispy and golden, about 5-7 minutes.

  3. Add the chopped onion to the skillet and cook until softened, about 3-4 minutes. Add the minced garlic and red pepper flakes, cooking for another minute until fragrant.

  4. Pour in the crushed tomatoes, stirring to combine. Simmer the sauce for 15-20 minutes, stirring occasionally, until it thickens slightly.

  5. While the sauce simmers, cook the bucatini in the boiling water according to package instructions until al dente, usually 8-10 minutes.

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

  7. Add the drained pasta to the skillet with the sauce, tossing to coat evenly. If the sauce is too thick, add some of the reserved pasta water to reach your desired consistency.

  8. Remove the skillet from heat and stir in 3/4 cup of the grated Pecorino Romano cheese.

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

  10. Serve the pasta hot, garnished with the remaining Pecorino Romano cheese and fresh basil leaves if desired.

Chef's Notes

  • For an authentic taste, use guanciale (cured pork cheek) instead of pancetta if available.
  • Bucatini is traditional, but spaghetti or rigatoni work well too.
  • To make the dish spicier, 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.

Nutritional Info

Per serving (approximate):

  • Calories: 750
  • Protein: 30g
  • Carbohydrates: 90g
  • Fat: 35g
  • Fiber: 5g
  • Rich in lycopene from tomatoes
  • Good source of calcium from Pecorino Romano cheese

Serving Suggestions

  • Pair with a crisp Italian white wine like Frascati or a light red like Chianti.
  • Serve with a side of simple green salad dressed with lemon and olive oil.
  • For a complete Roman meal, start with Bruschetta al Pomodoro as an appetizer.
  • Garnish with a sprinkle of fresh parsley or basil for added color and flavor.
  • Offer extra grated Pecorino Romano at the table for those who enjoy a stronger cheese flavor.