Why You’ll Love this Authentic Amatriciana Pasta
When you’re craving a pasta dish that perfectly balances smoky, savory, and slightly spicy flavors, this authentic Amatriciana recipe is exactly what you need. I’ve been making this Roman classic for years, and it never disappoints.
What makes it so special? The combination of crispy bacon, sweet onions, tangy tomatoes, and that gentle kick from chili flakes creates a symphony in your mouth. Plus, it comes together in about 30 minutes—perfect for weeknight dinners or impressing weekend guests.
The sauce clings beautifully to rigatoni or penne, and that final touch of butter and Parmesan? Pure magic.
What Ingredients are in Authentic Amatriciana Pasta?
The beauty of Amatriciana pasta lies in its simplicity. This classic Roman dish doesn’t require fancy ingredients or complicated techniques, yet it delivers incredible depth of flavor. The sauce combines the richness of bacon with sweet onions and tangy tomatoes, creating that perfect balance that makes Italian cooking so beloved worldwide. Let’s break down exactly what you’ll need to create this mouthwatering pasta at home.
- 2 tablespoons olive oil
- 8 ounces unsmoked streaky bacon, chopped
- 2 medium onions, finely chopped
- 1/2 teaspoon chili flakes
- 14 ounces chopped tomatoes
- 1/4 cup red wine
- 1/2 teaspoon dried oregano
- 6 ounces rigatoni pasta or penne
- 1 ounce butter
- 1 tablespoon grated Parmesan cheese, for serving
While shopping for these ingredients, quality matters, especially for the bacon and tomatoes. Traditional Amatriciana actually uses guanciale (cured pork jowl), but unsmoked streaky bacon makes a perfectly delicious substitute that’s easier to find. For the tomatoes, San Marzano varieties work wonderfully if you can get them. And don’t skip the final touch of butter—it might seem small, but it creates that silky texture that elevates the entire dish from good to absolutely memorable. Feel free to adjust the chili flakes depending on how much heat you prefer.
How to Make this Authentic Amatriciana Pasta
Making Amatriciana sauce is all about layering flavors, starting with rendering the fat from the bacon.
Begin by heating 2 tablespoons of olive oil in a large frying pan over medium heat, then add your 8 ounces of chopped unsmoked streaky bacon. Let it sizzle away for about 5 minutes, giving the fat time to melt and create that rich foundation that makes this sauce so irresistible. Can you already smell that amazing aroma filling your kitchen?
Once your bacon has released its flavorful fat, add 2 medium finely chopped onions and 1/2 teaspoon of chili flakes.
This is where patience pays off. Cook this mixture for a good 15 minutes, stirring constantly—no wandering off to check your phone, trust me on this. The onions need to soften completely while the bacon browns to perfection, creating that magical flavor base.
Next, pour in your 14 ounces of chopped tomatoes, 1/4 cup of red wine, and 1/2 teaspoon of dried oregano, bringing everything to a boil before reducing to a gentle simmer.
Meanwhile, cook 6 ounces of rigatoni or penne in a large pot of boiling water until just tender. The pasta should still have a bit of bite to it—what Italians call “al dente.”
The final touch is what transforms this from good to magnificent.
After draining your pasta, return it to the pot, pour over your simmering sauce, and—here’s the secret—stir in 1 ounce of butter. This creates that silky, glossy finish that coats every ridge of the pasta perfectly.
Divide among warm plates, finish with freshly ground black pepper and a generous sprinkle of 1 tablespoon grated Parmesan cheese. The contrast between the sharp cheese, spicy sauce, and rich bacon creates a harmony of flavors that’s been perfected over centuries of Italian cooking tradition.
Authentic Amatriciana Pasta Substitutions and Variations
While that classic recipe produces an amazing dish, true Italian cooking embraces flexibility and regional adaptations. Can’t find guanciale? Pancetta works beautifully, or even bacon in a pinch.
The red wine adds depth, but you can skip it or substitute white wine if that’s what’s open.
Some variations I love include adding a splash of cream at the end (don’t tell my Italian grandmother), mixing in fresh basil, or using bucatini instead of rigatoni for that satisfying slurp factor.
Vegetarians might try substituting mushrooms for the pork—not traditional, but still delicious.
What to Serve with Authentic Amatriciana Pasta
Three perfect side dishes complement this robust Roman pasta perfectly, creating a balanced Italian meal that’s both satisfying and authentic.
I always serve a crisp, bitter greens salad with lemon vinaigrette to cut through the rich sauce. The acidity balances the savory bacon and tomatoes beautifully.
A simple bruschetta with garlic-rubbed toasted bread is my second go-to. Trust me, you’ll want something to soak up every last drop of that incredible sauce.
Finally, roasted seasonal vegetables drizzled with good olive oil make the meal complete.
In summer? Zucchini.
Winter? Fennel and carrots. Divine.
Final Thoughts
Beyond the perfect sides, this authentic Amatriciana pasta stands as one of Italy’s most beloved comfort foods for good reason.
The magic happens when those bacon bits crisp up and mingle with the sweet onions and tangy tomatoes.
I’ve made this dish countless times, and it never disappoints.
