Sauce Amatriciana – Spaghetti all’Amatriciana


Post is also available in: Italian

Today our destination is the Italian region of Lazio, to enjoy a nice plate of Spaghetti with Sauce Amatriciana. An absolutely delicious pasta dish! Excellent spaghetti with a tasty and creamy sauce, it looks like a simple dish with few ingredients but not to be underestimated.

spaghetti amatriciana recipe

The Real Spaghetti Amatriciana Recipe

I wanted to offer it for a while but Spaghetti with Sauce Amatriciana is one of those dishes of which there are many versions, but as usual I wanted to find the original recipe. After various searches I landed on the site of the Municipality of Amatrice where I finally found it.

The original recipe of Amatrice provides a very precise procedure such as the use of an iron pan to prepare the sauce or the cut of the bacon into strips of about 1 cm. The recognized ingredients are Spaghetti, Guanciale di Amatrice, Pecorino di Amatrice, peeled or fresh tomatoes, white wine, chilli, extra virgin olive oil, salt and pepper. These are the only ingredients needed to prepare it. No onion, garlic, bacon or other strange ingredients.

I can understand that perhaps in other areas of Italy or abroad it is not easy to find the Guanciale and Pecorino from Amatrice (as in my case) which have a different flavor from the Roman ones, especially the cheese, but I was not discouraged and the dish came good anyway, obviously if you can get the original ingredients you will get the perfect dish.

amatriciana recipe

The History of Sauce Amatriciana

The Sauce Amatriciana originates from another recipe, namely Gricia, a dish originally from Grisciano, a town in the province of Accumoli, which includes the same ingredients with the exception of the tomato. The movements of the Abruzzese shepherds to the Roman territories made it possible to spread Gricia throughout the territory, making it known also in Rome. After the second half of 1700, thanks to the kingdom of Naples and commercial exchanges, the tomato began to spread and although. An exact date is not known, in the city of Amatrice, at the time located in the Abruzzo region, to the recipe of Gricia, the tomato was added giving life to the Amatriciana.

Sauce Amatriciana subsequently spread always thanks to the movements of shepherds and also because the inhabitants of Amatrice began to move and move to Rome due to the crisis that hit sheep farming in the second half of the 1800s. In 1861 the unification of Italy took place and the municipality of Amatrice passed to the Lazio region as the province of Rieti and it is for this reason that over time the Amatriciana became an integral part of Lazio cuisine. The Roman recipe, however, has developed with some variations, the bucatini, tonnarelli or rigatoni instead of spaghetti, the use of pecorino Romano and in some recipes, the use of onion and / or garlic.

In 2019 the Municipality of Amatrice requested to the European community to appoint a TSG (Traditional specialty guaranteed) for the recipe for Spaghetti with Sauce Amatriciana and starting from 6 March 2020 it is officially recognized as such.

5 from 1 vote

Sauce Amatriciana – Spaghetti all’Amatriciana

"Typical dish of Italian cuisine from the city of Amatrice, a first course simply delicious…"
Servings 4 portions
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins


  • Iron Pan


  • 500 g Spaghetti
  • 125 g Cured Pork Cheek "Amatrice Guanciale di Maiale" or "Roman Guanciale di Maiale"
  • 400 g Peeled Tomatoes or 6 – 7 San Marzano tomatoes
  • 100 g Pecorino Cheese "Amatrice Pecorino Cheese" or "Roman Pecorino Cheese"
  • 1 tbs Extra Virgin Olive Oil
  • 1 Dry Chili Pepper
  • to traste White Wine
  • to traste Salt


  • Cut the pork cheek into strips about 1 cm thick. Put an iron pan on the stove and a tall pot filled with water.
  • Add 1 tbs of oil to the pan and sauté the Guanciale. When the fat has become shiny add the chilli and sauté for a couple of minutes and then blend with the white wine.
  • When the water boils, add salt and cook the pasta following the instructions on the package. Once cooked, drain it and put it in a bowl and add the pecorino while it is still hot and mix well.
  • Once the wine has evaporated, remove the bacon from the pan and add the tomato. Stir for a couple of minutes and remove the chili. Return the bacon to the pan and mix well and season with salt if necessary.
  • Add the sauce to the spaghetti and mix well. Serve hot and add any pecorino cheese to taste.


The recipe calls for the use of an iron pan to prepare the sauce, but a cast iron or normal pan are fine too.
If not available, Guanciale and Pecorino Amatriciano can be replaced by Roman ones even if they do not have the same flavor. Don’t Use Bacon.
* approximate calorie calculation
Chef: recipesjourney
Calories: 457kcal
Course: First Course
Cuisine: Italian
Keyword: Pasta, Quick Recipe
Difficulty: Easy


Serving: 290g | Calories: 457kcal (23%) | Carbohydrates: 45g (15%) | Protein: 19g (38%) | Fat: 23.7g (36%) | Sugar: 6g (7%)
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