Pasta all’Amatriciana
By Nadia Kovalenko
Posted October 3, 2026Share
Time
Calories
Servings
Difficulty
Description
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
8
4 ounces guanciale
1 tablespoon olive oil
4 ounces rigatoni pasta
3 tablespoons dry white wine
1.5 cups fresh tomato sauce
freshly ground black pepper to taste
kosher salt to taste
1.5 ounces finely grated Pecorino Romano cheese
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1
Step 1 (Cut the guanciale into 1-inch by 1/8-inch strips.)
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2
Step 2 (Heat the olive oil in a saucepan over medium heat. Add the guanciale and cook until it's well browned, 5 to 7 minutes. Remove the guanciale with a slotted spoon and put it in a bowl. Leave the fat in the pan.)
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3
Step 3 (Start cooking the pasta: Bring a large pot of salted water to a boil. Cook the rigatoni until it's not quite done, about 10 minutes.)
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4
Step 4 (Add the white wine to the guanciale fat in the saucepan. Turn the heat to medium-high and cook for 1 minute. Stir in the tomato sauce and black pepper. Bring it to a simmer.)
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5
Step 5 (Transfer the pasta to the saucepan with a slotted spoon. Add the guanciale and stir. Season with salt. Cook until the pasta is done and the sauce is thick, about 3 minutes. If the sauce gets too thick, add some pasta water.)
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6
Step 6 (Turn off the heat and add some Pecorino Romano cheese. Stir until it's melted. Repeat until all the cheese is used.)
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7
Step 7 (Put the pasta into 2 bowls and serve.)
Nutrition Facts
Servings 2
Amount Per Serving
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Calories 760 kcal
% Daily Value *
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Total Fat 51g
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Saturated Fat 18g
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Cholesterol 66mg
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Sodium 1254mg
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Total Carbohydrate 52g
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Dietary Fiber 5g
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Protein 21g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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