Amatriciana is a simple yet delicious Italian pasta dish, traditionally made with bucatini. Here’s my take on Amatriciana Pasta.
Writing this today brings mixed emotions. I’m sad because the inspiration for this dish comes from the memory of a talented young food blogger who died far too soon. At the same time, I feel comforted remembering the joy she shared through her recipes and photography.
Isabella ran the blog Coriander Queen, which was full of tempting recipes, beautiful photos and the occasional cocktail — all the kind of food I love.
I’d known she was battling cancer and was devastated when I heard she had passed away a few weeks ago. She was still in her twenties — far too young.
To honour Isabella’s memory, several fellow bloggers and I prepared recipes from her blog and shared them today. I chose her Amatriciana because it evokes memories of Italy for me — for her it was Rome, for me it was Venice and Lake Garda. I’ve made a couple of small adjustments to suit my taste, but the essence is the same.
Simple recipes often deliver the most flavour, and this one is no exception. With just seven main ingredients (plus seasoning and parsley), it’s pure, satisfying comfort food.
Amatriciana originates in Italy and is traditionally made with bucatini — a thick spaghetti-like pasta with a hollow center. You can use spaghetti, penne or rigatoni if you prefer, but bucatini gives the most authentic texture.
The sauce begins with slowly softened onions (some versions skip them) and crisp pancetta. The most authentic version uses guanciale — pork jowl — which is richer and more melt-in-the-mouth than regular pancetta. A small pinch of chilli flakes adds a gentle, lingering heat without overpowering the dish.
Tinned chopped tomatoes are added and simmered until the sauce becomes thick and concentrated. If your tomatoes are slightly acidic you can balance them with a pinch of sugar, but with good-quality tomatoes that’s often unnecessary. Cook the bucatini to al dente, then toss it in the sauce with grated pecorino so the pasta absorbs those savory flavors while becoming coated in a creamy, salty cheese dressing.
I finish the dish with a grind of black pepper, extra pecorino and a sprinkle of chopped parsley before serving.
Every time I make this Amatriciana I’ll raise a glass in honour of Isabella and send love to her family and friends.
More Amazing Pasta Recipes
- homemade fresh pasta
- Spaghetti Bolognese
- Vegetable Pasta Bake
- Chicken Parmesan served with spaghetti
- Homemade Lasagne Recipe
- One-Pot Alfredo Chicken
- Chicken and Bacon Pasta Bake
- Tuna Tomato Pasta Bake
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Amatriciana Pasta
Ingredients
- 1 tbsp olive oil
- 200 g (7 oz) chopped pancetta or lardons
- ½ tsp chilli flakes
- 1 onion, peeled and finely chopped
- 400 g (14 oz tin) good-quality chopped tomatoes
- 320 g (11.3 oz) bucatini pasta
- 100 g (1 cup minus 1 tbsp) grated Pecorino cheese
- ½ tsp freshly ground black pepper
- small bunch of parsley, chopped
Instructions
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Heat the oil in a large frying pan. Add the pancetta and cook on a high heat until just crisp. Stir in the chilli flakes for the last minute.
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Remove the pancetta from the pan and add the chopped onion to the oil left behind.
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Cook the onion over low heat for 8–10 minutes until very soft. Add the chopped tomatoes, bring to the boil, then reduce to a simmer and cook for about 10 minutes, stirring occasionally, until the sauce thickens.
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Meanwhile, cook the bucatini in boiling salted water until al dente (about 7 minutes for a firm bite), then drain, reserving half a cup of the pasta water.
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When the pasta and sauce are ready, add the pasta to the pan with the tomatoes. Stir in three-quarters of the grated Pecorino, the cooked pancetta and black pepper. Toss to coat the pasta, adding a splash of reserved pasta water if the sauce seems too dry — the sauce should cling to the pasta, not pool in the pan.
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Serve immediately topped with the remaining Pecorino and chopped parsley.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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I love pasta recipes and this Amatriciana holds a special place for me. You can find more pasta recipes on the blog. A few personal favourites include Cheesy Pasta Bake With Chicken And Bacon, Cheesy Pasta with Bacon and Kale, Chicken Bacon Mac N Cheese, One Pot Rigatoni Alfredo with Chicken, Big Batch Beef Ragu and Chicken and Red Pepper Pasta.
Some links in the original post were affiliate links, which help support the site at no extra cost to you. The nutritional information provided is approximate.