Pasta All’ Amatriciana

Hello friends! One of the main reasons I love Italian recipes is the simplicity and fresh ingredients. For example, this recipe only has seven ingredients. You will notice that this recipe calls for Guanciale. Guanciale is an Italian cured meat made from pork jowl or cheeks. Its name is derived from guancia, the Italian word for cheek. If this puts you off you can always substitute thick bacon.

Also, picture above is from our trip to Rome because this recipe is a typical dish of Roman trattorias and taverns, but originally from the town of Amatrice, in the province of Rieti. 


3.5 oz Guanciale (or thick bacon)

1 3/4 cup whole peeled tomatoes

1/4 cup white wine

Chili flake to taste

Pecorino cheese

Bucatini pasta

Salt to taste


Saute Guanciale until fat release then add wine and cook of the alcohol.

Add chili flake and salt to taste and crushed tomatoes.

Simmer this sauce for at least 1 hour.

Boil the Bucatini in salted water until al dente, drain, and add the pasta and Pecorino cheese to the simmering sauce.

Author: Chez Starz

I have a passion for food and travel. I am always looking for delicious recipes to cook and share with my family. This site is simply a way to share family recipes and those I find in cookbooks and online.

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