Pasta all'Amatriciana

recipe from


  • 5 ounces guanciale (cured pork jowl), cut into 1/2-inch dice
  • 1 dried peperoncino, crushed, or a generous pinch of crushed red chile pepper
  • 1/4 cup dry white wine
  • 2 cups diced tomatoes (fresh or best-quality canned)
  • 1 pound spaghetti or bucatini
  • Freshly grated Pecorino Romano


Bring a large pot of water to a rolling boil and salt it generously.

Put the guanciale in a large, dry cast-iron pan or heavy-bottomed skillet over medium heat. Saute until the meat has begun to render its fat and turn brown, about 10 minutes. Add the peperoncino and cook, stirring, for a couple of minutes. Raise the heat to medium-high and pour in the wine. Cook at a lively simmer until most of the wine has evaporated, 1 to 2 minutes.

Pour in the tomatoes. Bring to a simmer, reduce the heat to medium-low, and cook at a gentle simmer until the sauce is thickened, about 20 minutes.

Meanwhile, cook the pasta according to the package instructions until al dente. Drain, reserving about 1 cup of the cooking water. Return the pasta to the pot and spoon in about 3/4 of the sauce. Toss in a handful of pecorino and stir to combine. Add a splash or two of the reserved cooking water to loosen the sauce if necessary. Transfer the dressed pasta to individual bowls and spoon a little more sauce on top. Sprinkle with cheese and serve.