A classic for a reason, rigatoni all'amatriciana is a deeply savory pasta dish laced in a light tomato sauce with salty pecorino cheese and meaty bits of guanciale. With just six ingredients, this recipe is (mostly!) faithful to the beloved versions hailing from Amatrice and Rome.

I'll let you in on a secret: I love all the Roman pastas equally. They are like my children - how could I ever choose? Cacio e pepe was the first of the four I tried, with its salty, spicy, and creamy pecorino and black pepper emulsion. Then there was carbonara, the most luxurious (in my opinion)! And gricia, a lesser-known option in the US, found my heart in Italy.
But it was amatriciana that I decided to develop first. During the dull dregs of January, something about the coziness of the tomato sauce, the crispy guanciale, and the slight funk of the pecorino felt nothing short of ideal.
Amatrice vs. Roman Variations
As with all traditional recipes, I knew I had to make some choices. Through my research, I found two main variations of the dish, the one from Amatrice and the one from Rome.
The Amatrice Version
The exact origins of the dish are contested, but it likely began in the town of Amatrice, Italy. There, 'amatriciana bianco' (familiarly known as pasta alla gricia) or pasta with pecorino, black pepper, and guanciale, was common.
Rachel Roddy's column notes, "Amatriciana is [sic] dish invented by shepherds, who would go high into the mountains during the transhumance with their flocks in the valley of Amatrice. They had pecorino cheese in abundance; they would also carry guanciale (cured pork jowl), dried pasta, wine and a curl of the red chilli you so often see hanging in great bunches above doorways in Abruzzo."
Eventually, the introduction of tomatoes brought in a new take on the dish; that rendition then traveled to Rome, where it took on a slightly different form.
Today, in Amatrice, you can find both versions, usually paired with spaghetti. Often, a splash of white wine is added to the crisped-up meat, likely to balance the richness of the guanciale and deglaze the pan. In the warmer months, fresh tomatoes may be used.
The Roman Version
In Rome, you will often see bucatini or rigatoni rather than spaghetti in Northern Lazio. One other difference is the use of onions. You will never see that in Amatrice, but it is a common ingredient in Roman sauces.
Similarities
The biggest find? Regardless of the origin, all three sources I looked at stressed the importance of the rose-colored sauce. Roddy writes, "The pasta shouldn’t be drowned in red, but covered in a thin mantle of sauce studded with pork, enriched with sharp, tangy pecorino."
Chef Evan Funke of Felix Trattoria in LA goes so far as to say that the sauce should be a 50/50 ratio of fat to tomato sauce.
It's that combination, the little bit of tomato sauce, the rendered fat, and the pecorino, when whisked together, that forms an almost creamy, slightly orange coating of umami for the pasta.
Looking for more pasta recipes? Try my lobster pasta, pici all'aglione, raviolo al uovo, or fettuccine alfredo without heavy cream.
My Version: Recipe Testing
I tested both "styles," and I think so much comes down to preference. The pared-down version from Amatrice was truly unctuous, with fatty, crispy-gone-soggy notes of guanciale between pops of acidity from the tomato.
In the Roman test, I added some chopped red onion. We ended up preferring this ever-so-slightly, as we found the sweetness of the onion really helped balance the other flavors.
Adapted from Evan Funke's recipe, the resulting version includes guanciale + red onion + red chili flakes + a splash of white wine + chopped tomatoes + cheese. It's a bit of an amalgam between the two, so it's not completely traditional, but it's very close.
I suggest you try and adjust this version to suit your tastes. Don't like the onion? Omit it! Want more tomatoes? Do it. Make this your own!
Ingredient Spotlight: Guanciale
Guanciale is a cured (unsmoked) pork made from the jowl or cheek of the pig. It has a rich, salty, savory flavor with a high-fat content. It's often cured with spices like salt, black pepper, and various herbs.
It can be difficult to find in the US, but I've had success at specialty cheese stores, butcher shops, Eataly and Amazon.
TIP: If you're struggling, I recommend seeking a good quality pancetta or thick-cut bacon, at least ¼-inch thick. Pancetta is also not smoked, so it will be more similar to guanciale but slightly less fatty. Since bacon is smoked, it will yield a relatively different, albeit tasty, flavor.
Ingredient Notes

Pasta: Though traditionally paired with bucatini, rigatoni is another typical shape! You could also try mezzi rigatoni or even ricotta gnocchi for something different.
Whole Peeled Tomatoes: Whole canned tomatoes provide a rustic texture to the sauce, but you won't need the whole can. Leftover sauce is great for my San Marzano pizza sauce, eggplant involtini, soups, or stews.
Look for a high-quality brand like Bianco diNapoli, Cento, or Jovial Foods.
TIP: Something I considered in the recipe development is the slight annoyance of having leftover tomatoes, but I think it's worth having the traditional sauce-to-noodle ratio. If you're worried about food waste, use all 14 ounces (tomatoes and liquid); make sure to hand-crush the tomatoes. It will taste more "tomato-ey" but will still be good!
White wine (optional): Even though we're just using a splash, it's essential to look for a dry white wine for the best flavor. For a super traditional pairing, look for Trebbiano d’Abruzzo. Pinot Grigio is another excellent option. You can also omit this if you don't have it!
For a full list of ingredients and their quantities, please refer to the recipe card.
How to Make This Recipe

Step 1: Set a large skillet over medium-low heat and add the guanciale. Allow to slowly crisp up over time; the fatty parts will turn from translucent to opaque.
TIP: The meat will take a few minutes to get going, but once it starts turning opaque it will crisp up quickly so keep an eye on things!
Once the meat is done, bring a large pot of salted water to a boil.

Step 2: Once the fat has rendered nicely, add the red onion and a pinch of red pepper flakes.
Saute for a few minutes until the onion is nice and soft. Over medium heat, deglaze the pan with a bit of wine (if using) until nicely reduced.
Make sure to scrape up any bits from the bottom of the pan, then stir in the tomatoes.

Step 3: Simmer for 8 - 10 minutes until the flavors have melded nicely, crushing any large bits of tomato with a wooden spoon. Taste and season; guanciale is decently salty, but you may need to add a pinch of salt to bring everything together.
Meanwhile, add the pasta and cook until just before al dente, making sure to save some pasta water for the sauce.

Step 4: Using a slotted spoon, transfer the pasta to the skillet. Add half of the pecorino and a splash of the reserved pasta water to the pan, and vigorously toss to coat. Allow to reduce for a minute or two until the pasta clings nicely to the sauce.
Transfer to serving bowls, top with more pecorino, and enjoy!
Expert Tip
Make sure to add at least ¼ cup of pasta water to the pan to help create a glossy sauce. Whisking vigorously, allow the sauce to reduce over medium heat until it clings to the pasta.
Recipe FAQs

It’s often said that Amatriciana sauce comes from the town of Amatrice, where it likely evolved from the traditional dish, pasta alla gricia. That said, its origins aren’t totally clear, especially since it’s now such a defining part of Roman cuisine.
Great question. Guanciale can be a little tougher to find in the US, but I've had luck at some local butcher shops, Eataly or even Amazon. If you buy it in a larger block, you can easily slice and freeze it in an airtight bag for up to 1 year.
Yes, but there are some differences. Bacon is smoked, unlike pancetta and guanciale, so it will take on a somewhat unique flavor. However, I do believe a good-quality thick-cut bacon will be better than a low-quality piece of guanciale -- so go for the best meat you can!
Pancetta is a little more similar to guanciale, but it's a bit milder and less fatty. If using pancetta, use 4 ounces instead of 3 and add a bit of olive oil into the pan to account for the difference in fat.
Make sure you add enough pasta water to the sauce to help loosen things up! The pasta should be saucy, but not dry, with a rosé-colored tint.

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Happy eating! Love, KarishmaRigatoni all'Amatriciana
Ingredients
- 1 (14-ounce) can good-quality whole peeled tomatoes, such as Bianco diNapoli, Cento, or Jovial Foods
- 8 ounces dried rigatoni
- 3 ounces guanciale*, chilled, then cut into ¼-inch x ¾-inch strips with ¼-inch thickness
- ¼ teaspoon red chili flakes
- ½ small red onion, thinly sliced
- ¼ cup dry white wine, optional | such as Trebbiano d'Abruzzo or Pinot Grigio
- ½ cup freshly grated pecorino romano cheese, divided
Instructions
- Prep the tomatoes: Open 1 (14-ounce) can good-quality whole peeled tomatoes and fish out enough whole tomatoes to fill about 1 cup or 8 ounces. This should be about 6 - 8 tomatoes.Finely chop the tomatoes. Reserve the remaining liquid/tomatoes for another use, like soup or pasta.
- Cook the pasta: Meanwhile, bring a large pot of water to a boil. Season generously with salt and add 8 ounces dried rigatoni. Cook until just before al dente, reserving 1 cup of pasta water for the sauce, then drain the pasta.
- Make the sauce: Set a large skillet over medium-low heat, and saute 3 ounces guanciale* until cooked through and crisp, about 8 - 12 minutes. It will quickly transform from translucent to opaque to golden-brown, so keep an eye out! Stir in ¼ teaspoon red chili flakes and ½ small red onion, and saute for 5 - 7 minutes, or until the onion is softened. Add ¼ cup dry white wine (if using), bring to a boil, and simmer for 2 - 4 minutes until the wine has reduced. Use a wooden spoon to pick up any bits from the bottom of the pan.Add the chopped tomatoes, and simmer for 10 - 15 minutes, crushing any larger bits of tomato with the back of a wooden spoon to help form a sauce. Once the sauce no longer has a raw, bracing acidic taste, it's ready. Taste and season with salt as desired.
- Finish: Still over medium-low heat, add the pasta into the pan, and half the cheese, and toss to coat, adding a little pasta water as needed to loosen the sauce. Allow the mixture to thicken slightly until the pasta clings nicely to the sauce, then divide amongst serving bowls and top with the remaining cheese. Serve immediately and enjoy!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Karishma
Owner's Rating: I love the light-bodied tomato sauce, with bits of guanciale and pecorino. So warming and cozy!
Kristin
Just made this for lunch today and it couldn't have been easier and was super delicious! It's perfect for those days when it's cold outside and you just want a heartier pasta. Definitely adding this to our rotating menu.
Karishma
Hi Kristin, so happy you enjoyed! It's such a good cold weather pasta!