The Amatriciana pasta is a Roman classic which originated in Amatrice, a nearby town. The name of the dish in the Romanesco dialect eventually became matriciana due to the apheresis typical of this dialect.


– 28oz. can of whole peeled tomatoes
– 150 gr. (1/3 lbs.) guanciale (pork cheek)
– 75 gr. (1.5 oz.) pecorino romano DOP
– 1/2 teaspoon of crushed chili peppers (I use Calabrian chili peppers)
–  1/4 cup of white wine
– olive oil
– pepper
– salt
– 1 box of spaghetti (1/2 lb is good for 2 people)


Utensils Needed

– Cooking Utensils
– Cutting Board
– 1 Pot
– 1 Frying Pan – non-stick preferably
– Mixing bowl
– Cheese grater


STEP 1 – grab your guanciale and take out the outside yellow part
STEP 2 – start cutting in little pieces.
STEP 3 – put a bit of olive oil on your pan and then your guanciale.
STEP 4 – turn on stove on medium temperature. We want to heat it slowly.
STEP 5 – add a pinch of black pepper.
STEP 6 – add white wine, pinch of salt and pinch of pepper and a bit of olive oil.
STEP 7 – take out guanciale and put in a different plate.
STEP 8 – Put in the big pieces of tomato and crush them
STEP 9 – add a bit more of salt and pepper but make sure it is not too much salt.
STEP 10 – add 1/2 teaspoon of the spicy sauce that you got.
STEP 11 – add a bit more of olive oil.
STEP 12 – start to boil water for the pasta. Add a pinch of salt.
STEP 13 – add the guanciale. And 2 spoons of the tomato sauce.
STEP 14 – another pinch of black pepper.
STEP 15 – make sure that the sauce is in low temperature
STEP 16 – grate the pecorino cheese.
STEP 17 – once ready, take pasta out of the water and put it in your pan with the sauce.
STEP 18 – add a couple of spoons of water from your pasta in the pan where you are mixing everything.
STEP 19 – and add a bit more of olive oil and pepper. Wait until your sauce starts to generate some bubbles.
STEP 20 – take your past out and put it in your plate. And put some guanciale on top and some pecorino.