Amatriciana pasta

To prepare a good amatriciana, start with the guanciale. Remove the rind, cut it into not-too-thin strips, and place it in a large pan without adding oil. Let it brown slowly over medium-low heat so that it releases its fat and becomes golden and slightly crispy.

Once the guanciale is well browned, remove part of it from the pan and set it aside: you will need it at the end to finish the dish. In the same pan, using the guanciale fat, add the chili pepper and the tomato. If using peeled tomatoes, crush them with a fork or a wooden spoon.

Let the sauce cook for about 15 minutes, until it becomes thicker and well combined. Taste before adding salt, as the guanciale and pecorino are already quite salty.

Meanwhile, cook the pasta in plenty of salted water and drain it al dente, reserving some of the cooking water. Transfer the pasta directly into the pan with the sauce and toss it for a few minutes, adding a little cooking water if needed to make the sauce creamier.

With the heat off, add part of the grated Pecorino Romano and mix well. Finish with the reserved crispy guanciale, more pecorino, and a grind of black pepper.

Serve the amatriciana piping hot, with its rich sauce and still-crispy guanciale.

Variation with Tomato Tandoori sauce by De Luca Family Food

If you want to prepare a quicker and more original version, you can use our Tomato Tandoori sauce from the Spicial Sauces line instead of classic tomato. In this version, the recipe keeps the base of amatriciana but gains a spicier and more distinctive note.

Tandoori pairs perfectly with guanciale because its spiced aromatic profile blends with the fat of the guanciale, enhancing its flavor without overpowering it. The spices add complexity and aroma, while the guanciale fat rounds them out, creating a richer and more surprising balance than the classic version.

For 4 people, brown the guanciale as in the traditional recipe. Once golden, add one jar of Tomato Tandoori sauce and let it warm in the pan for about 1 minute with a little pasta cooking water. Then add the al dente pasta and toss over medium-high heat until the sauce is well distributed.

Always finish off the heat with Pecorino Romano, crispy guanciale, and black pepper.

This variation does not replace the authentic recipe, but is a practical and creative alternative to bring a reinterpreted amatriciana to the table, ready in a few minutes and with a more refined aromatic profile.