Rigatoni all’Amatriciana | Authentic Roman Classic

A true Italian masterpiece from Lazio: Rigatoni all’Amatriciana combines crispy guanciale, rich tomato sauce, and Pecorino Romano for a dish that’s bold, comforting, and full of character.

Watch the Recipe

About This Dish

Rigatoni all’Amatriciana is a Roman classic with roots in the town of Amatrice. Traditionally made with guanciale (cured pork cheek), Pecorino Romano, and tomatoes, it’s a rustic yet elegant dish that embodies the soul of Lazio’s cuisine.

Ingredients (Serves 2)

Rigatoni:	220 g (≈ 8 oz)
Guanciale:	80 g (≈ 3 oz)
Pecorino Romano:	40 g (≈ ⅓ cup grated)
Tomato Passata:	200 g (≈ ¾ cup)
White Wine:	½ glass (optional)
Salt & Black Pepper:	To taste

How to Make It

Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins

Step 1: Cut guanciale into strips. In a cold pan, add guanciale and cook over medium heat until crispy and fat is rendered.
Step 2: Deglaze the pan with white wine (optional) and let it evaporate. Remove guanciale and set aside, leaving the fat in the pan.
Step 3: Add tomato passata to the pan and simmer for 10 minutes until thick. Return guanciale to the sauce.
Step 4: Cook rigatoni in salted water until al dente. Reserve a little pasta water.
Step 5: Toss pasta with the sauce and a splash of pasta water. Remove from heat, add Pecorino Romano, and stir until creamy.
Step 6: Serve hot with extra Pecorino and black pepper.

Tucci’s Tips

Use guanciale for authentic flavor — pancetta is a substitute, but not the real deal.

Do not add onions or garlic — the original recipe is pure and simple.

Always toss pasta off the heat when adding Pecorino to avoid clumping.

Variations

Classic Swap: Use spaghetti or bucatini instead of rigatoni for a traditional touch.
Spicy Kick: Add a pinch of chili flakes to the sauce for extra heat.
No Wine: Skip the wine and use a splash of pasta water instead.

Did You Know?

Historical Fact: Amatriciana originates from Amatrice, a small town in Lazio, and became a Roman staple over centuries.

Fun Fact: In Naples, Amatriciana is often adapted with local pasta shapes like ziti or mezzani for a Southern twist.

Share Your Dish!

Did you try this recipe? Share a photo on Instagram or TikTok and tag @cooking.with.tucci, or leave a comment below on the blog. I’d love to see your creations!

Follow Me

Storage & Thank You

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water.

Can it be frozen? Yes — freeze the sauce separately for up to 1 month.

Support My Work

If you love this recipe and want to support authentic Italian cooking, consider supporting me on Ko-fi.