Recipes › Pasta › Pasta Allamatriciana Recipe

Pasta Allamatriciana Recipe

Recipe by Pedro M. A. Neves

Pasta alla matriciana is a rustic Roman pasta dish built on a foundation of guanciale, tomatoes, and pecorino romano cheese. This iconic preparation showcases the bold, salty flavors of cured pork jowl balanced with bright acidity from San Marzano tomatoes and sharp cheese. Simple yet deeply satisfying, it represents authentic Roman cuisine at its finest.

Ingredients

• 150g guanciale, cut into small matchsticks
• 400g canned San Marzano tomatoes (or 500g fresh Roma tomatoes, peeled and crushed)
• 1 medium onion, finely diced
• 1 dried red chili pepper, whole or crumbled (or 1/4 teaspoon red pepper flakes)
• 100g pecorino romano cheese, finely grated
• 400g pasta (bucatini, spaghetti, or tonnarelli)
• Salt to taste
• Black pepper to taste
• 2 tablespoons reserved pasta water

Instructions

1. Cut the guanciale into thin, uniform matchsticks approximately 3mm thick, removing any excess rind but preserving the fat.

2. Place a large heavy-bottomed pan over medium heat and add the guanciale pieces. Render the fat slowly for 5-7 minutes, stirring occasionally, until the pieces are golden and crispy but the fat is still pourable.

3. Add the diced onion to the pan with the guanciale and rendered fat. Cook for 3-4 minutes, stirring frequently, until the onion softens and becomes translucent.

4. Add the whole dried chili pepper to the pan and toast for 30 seconds, stirring constantly, to infuse the oil with heat and flavor.

5. Pour the canned tomatoes (or crushed fresh tomatoes) into the pan. If using canned tomatoes, crush them gently with the back of a wooden spoon. Stir well to combine with the guanciale mixture.

6. Reduce heat to low and simmer the sauce gently for 10-12 minutes, stirring occasionally. The sauce should reduce slightly and deepen in color. Taste and adjust seasoning with salt and black pepper.

7. While the sauce simmers, bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente.

8. Reserve 240ml of pasta cooking water before draining. Drain the pasta in a colander but do not rinse it.

9. Add the drained pasta directly to the sauce pan. Toss gently to coat the pasta evenly with the sauce. Add 2 tablespoons of reserved pasta water to help emulsify the sauce and create a silky coating.

10. Divide the pasta among four bowls. Top each portion with a generous handful of grated pecorino romano cheese and a grind of fresh black pepper. Serve immediately while steaming.

Substitutions

• Pancetta or bacon can replace guanciale if unavailable, though the flavor will be milder and less authentic—use the same weight and render it similarly.
• For a vegetarian version, omit the guanciale entirely and increase the olive oil to 60ml, sauté the onion in the oil, then proceed with the tomato sauce; the dish will shift in character but remains delicious.
• Parmigiano-reggiano can substitute for pecorino romano, though it will produce a less sharp and less traditional result.
• Fresh Roma tomatoes can replace canned San Marzano tomatoes; use 500g, peel, deseed, and crush them by hand.

Tips

• Guanciale is essential to authentic pasta alla matriciana—render it slowly over medium heat to maximize flavor and crispness without burning.
• Do not oversalt during cooking; guanciale, pecorino romano, and pasta water all contribute saltiness; adjust at the end.
• Reserve pasta water before draining—its starch helps the sauce cling to the pasta and creates a silky texture.
• Remove or break apart the whole dried chili pepper before serving if you prefer less heat; for more intensity, crumble it into smaller pieces and leave it in.

Pasta alla matriciana originates from Lazio region, specifically associated with Rome and the small town of Amatrice in the Apennines. The dish has deep roots in Roman working-class cuisine, traditionally made with cured pork jowl from local pigs and local tomatoes, and remains a cornerstone of authentic Roman pasta traditions.

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