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Pasta all’Amatriciana

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Adjust Servings:
15 ml Extra-virgin olive oil
170 g Guanciale or pancetta
1 pinch Chili flakes
60 ml Dry white wine
800 g Crushed tomatoes
Salt and pepper
450 g Bucatini pasta (or your choice)
30 g, grated, plus extra for serving Pecorino Romano cheese

Nutritional information

657 kcal
88.4 g
28.5 g
21.8 g

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Pasta all’Amatriciana

  • 25 min
  • Serves 4
  • Medium



  1. Fry the bacon Heat olive oil in a large skillet over medium heat until shimmering. Add guanciale or another type of bacon and chili flakes, then cook, stirring, for about 5 minutes.
  2. Pour in the wine Pour the wine into the skillet and cook, scraping up any browned bits from the bottom of the pan, until the wine is almost evaporated, about 3 minutes.
  3. Add the tomatoes Add the tomatoes and let simmer gently. Season with salt and pepper.
  4. Cook the pasta Meanwhile, cook the pasta in salted water until al dente, about 1 minute less than recommended on the package.
  5. Add the pasta to the sauce Using tongs, transfer the pasta to the sauce along with 1/4 cup of pasta cooking water.

Cook over high heat, quickly stirring and tossing, until the pasta is al dente and the sauce thickens and coats the noodles.

  1. Remove from heat Remove from heat, add cheese, and quickly stir to combine. Season to taste with additional salt and pepper if desired.
  2. Serve Serve immediately, with additional grated cheese at the table.

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