Illustrative image generated with AI
Pasta all'amatriciana
Amatriciana the way it is made in Amatrice: guanciale, tomato and Pecorino Romano. No onion, no garlic, no cream. The guanciale and Pecorino bring the salt.
Published on November 11, 2026
Ingredients
Change the ingredient grams. Nutrition stays the per-serving value calculated by the server.
- Durum wheat pasta, dry 320 g bucatini or spaghetti
- Cured pork jowl (guanciale) 150 g cut into strips
- Canned tomatoes 400 g crushed by hand
- Pecorino Romano cheese 50 g grated
- Black pepper, ground 2 g
Steps
-
1 Grate the Pecorino Romano in the Thermomix bowl.
15 sec · speed 10
-
2 Cut the guanciale into half-centimetre strips.
-
3 Brown the guanciale in a wide pan over medium heat until golden. Lift it out and leave the fat in the pan.
-
4 Add the crushed peeled tomatoes and simmer gently for 15 minutes, until the sauce thickens.
-
5 Cook the pasta al dente in unsalted boiling water: the guanciale and Pecorino are already savoury. Drain, keeping a ladle of pasta water.
-
6 Return the guanciale to the sauce, add the pasta and toss with the Pecorino and a little pasta water.
-
7 Serve at once with freshly ground black pepper and more Pecorino.
Nutrition
| Per serving | Per 100 g | |
|---|---|---|
| Energy | 590 kcal | 205 kcal |
| Protein | 19.2 g | 6.7 g |
| Carbohydrate | 64.0 g | 22.3 g |
| Sugars | 4.8 g | 1.7 g |
| Fat | 28.9 g | 10.0 g |
| of which saturates | 10.4 g | 3.6 g |
| Fibre | 4.6 g | 1.6 g |
| Salt | 1.89 g | 0.66 g |
Values calculated from the ingredients using food composition tables. They do not replace professional advice. Always check labels for allergens.
Recipe data: APIpoi.