My Rigatoni all’Amatriciana is a classic Roman pasta dish, combining crispy pork cheek (guanciale), a rich tomato-based sauce, and perfectly al dente rigatoni. Finished with a sprinkle of Pecorino Romano, it’s simple, bold, and packed with authentic flavor. Buon appetito!
I’ve been to Rome a few times, and every trip involves indulging in Rigatoni all’Amatriciana—it’s a must-have every time.
A few years ago, we had dinner at an incredible restaurant in Paso Robles, CA, where the guanciale was so perfectly crispy I just had to chat with the chef. He explained his secret: cooking the guanciale until the fat renders clear, then removing it from the heat to achieve that perfect, delicate crunch. Ever since, that’s been my go-to method, and it makes all the difference in creating the authentic flavor and texture of this dish!
What is Guanciale?
Guanciale is a cured Italian meat made from pork cheek or pork jowl. It’s prized for its rich flavor and rendered fat, making it an essential ingredient in traditional dishes like Rigatoni all’Amatriciana and Pasta alla Gricia.
Looking for more? Try my Pasta al Forno, Pink Sauce Pasta, Baked Pasta Bolognese and Italian Gravy Sauce. Also great with my Crispy Fried Eggplant and Pork Saltimbocca.
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🌟 Why You'll Love this Recipe
- Perfectly Cooked Guanciale: The guanciale is rendered just right for a crisp texture and deep flavor that complements the sauce.
- Straightforward and Flavorful: With just a handful of quality ingredients, this recipe delivers bold, authentic flavors in every bite.
- Rooted in Tradition: A simple, classic dish that respects the traditional preparation from the town of Amatrice.
🥘 Ingredients
- Guanciale: The star of this dish, pork cheek renders its delicious fat to create a savory, rich flavor base for the sauce. Some might use pancetta or bacon as substitutes, but traditionally, you’ll want to seek out guanciale—the texture and flavor it brings to the dish are truly worth the effort to find.
- San Marzano Tomatoes: These whole peeled tomatoes are prized for their natural sweetness and low acidity, making them the ideal choice for a balanced and rich tomato sauce.
- Dry White Wine: Used to deglaze the pan, it lifts the rendered bits of guanciale, adding a subtle tang and an aromatic note to the sauce.
- Crushed Red Pepper Flakes: Just a pinch gives the sauce a gentle heat that complements the richness of the guanciale without overpowering the dish.
- Rigatoni: This pasta shape is perfect for amatriciana sauce, with ridges that catch every bit of the rich tomato sauce for a satisfying bite.
- Salt and Freshly Cracked Black Pepper: Essential for seasoning the dish, black pepper adds just enough bite to balance the savory flavor of the sauce.
- Pecorino Romano Cheese: A traditional choice for finishing the dish, its sharp, salty flavor enhances the sauce and ties the ingredients together.
- Optional Sugar: Just a touch can help balance the natural acidity of the tomatoes, though with high-quality San Marzanos, it’s rarely needed.
- Reserved Pasta Water: This starchy water is key to creating a silky, cohesive sauce that clings beautifully to the rigatoni.
See recipe card for quantities.
🔪 Step by Step Instructions
Render the Guanciale: Heat a large skillet over medium heat and add the sliced guanciale. Cook for about 4 minutes, stirring occasionally, until the fat has rendered and turned clear. Remove the skillet from the heat and let the guanciale finish cooking in the residual heat. Use a slotted spoon to transfer the guanciale to a dish, reserving some for garnish.
Deglaze the Pan: Return the skillet to medium heat. Once hot, pour in the dry white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes, reducing slightly.
Make the Sauce: Add the crushed San Marzano tomatoes to the skillet along with red pepper flakes, salt, freshly cracked black pepper, and a touch of sugar if needed to balance acidity. Stir well to combine, and let the sauce simmer over medium heat for 8-10 minutes, stirring occasionally. For the best flavor, allow it to simmer even longer if time permits.
Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook it 1 minute less than the package instructions for al dente texture. Reserve ¼ cup of the pasta water, then drain the rigatoni.
Combine the Pasta and Sauce: Add the cooked rigatoni to the sauce along with most of the cooked guanciale. Stir gently to coat the pasta, being careful not to break the rigatoni. Gradually add the reserved pasta water as needed to achieve a silky, well-coated sauce.
Serve: Plate the pasta and garnish with the reserved crispy guanciale, freshly grated Pecorino Romano cheese, and a crack of black pepper. Serve immediately and enjoy!
👩🏼🍳 Chef's Tips
- Keep a close eye on the guanciale as it cooks—remove it from the heat as soon as the fat renders clear and before it browns. This ensures it stays crispy and flavorful without becoming tough or overcooked, which is key to nailing the perfect Rigatoni all’Amatriciana.
📖 Substitutions & Variations
Substitute Pancetta or Bacon for Guanciale: If guanciale is unavailable, pancetta is the closest alternative. Bacon can also be used in a pinch, but its smoky flavor and different fat content make it a less traditional and last-choice option.
Add a Splash of Balsamic Vinegar: For extra depth, stir in a teaspoon of balsamic vinegar to the sauce during the last few minutes of simmering.
Use the Pasta You Prefer: Traditionally made with bucatini or spaghetti, but I love using rigatoni for how it holds the amatriciana sauce. Choose your favorite!
🍴 Serving Suggestions
Pair with Montepulciano d’Abruzzo: This medium-bodied red wine, from the same region as Rigatoni all’Amatriciana, has the right acidity and boldness to complement the rich amatriciana sauce. As a rule of thumb when wine pairing, choose a wine from the same region as the dish to highlight the authentic flavors.
Serve with a Light Arugula Salad: Toss arugula with olive oil, lemon juice, and a pinch of salt for a simple, peppery side that balances the richness of the pasta.
Add Rustic Bread for Dipping: A crusty loaf of Italian bread is perfect for soaking up any leftover sauce on your plate.
💭 Recipe FAQs
While Rigatoni all’Amatriciana originated in the town of Amatrice in northern Lazio, it is often considered part of Roman cuisine. The dish became widely popular in Rome and is now one of the iconic Roman pastas, alongside Cacio e Pepe, Carbonara, and Pasta alla Gricia. So while its roots are not Roman, it has been embraced and adapted into Roman culinary tradition over time.
Yes, you can still make the dish, but the flavor won’t be exactly the same. Pancetta is the best substitute for guanciale, as it’s also cured pork, though it comes from the belly rather than the cheek. Bacon can be used as a last resort, but its smoky flavor will change the taste of the dish and make it less traditional. If possible, try to source guanciale for the authentic richness it brings to the amatriciana sauce.
Cooking the guanciale until the fat renders clear is key to achieving the authentic flavor of the dish. If you let it brown in the pan, the guanciale can become overcooked and lose its delicate texture. This step is crucial for creating the richness of the guanciale that gives the amatriciana sauce its savory flavor. Use a slotted spoon to remove the guanciale once the fat is clear, and the rendered fat will help build the rich tomato-based sauce. This technique ensures the pork cheek is crisp yet tender, staying true to the traditional recipe from the town of Amatrice.
🥣 Storage & Reheating
Refrigerate Leftovers: Allow the dish to cool completely, then transfer the pasta and sauce to an airtight container. Store in the refrigerator for up to 3 days.
Reheat Gently: Warm leftovers in a skillet over medium-low heat, adding a splash of reserved pasta water or regular water to loosen the sauce. Stir gently to avoid breaking the pasta.
Freeze for Longer Storage: If you want to save it for later, place the cooled pasta and sauce in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
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🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Rigatoni all’Amatriciana
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Equipment
- Large pot
- Large skillet
- Wooden spoon
- Slotted spoon
- Small bowl or dish
- Measuring cups and spoons
- Colander
- Box grater or microplane
- Ladle or measuring cup
- Serving plates or bowls
Ingredients
- 1 cup guanciale sliced into 1-inch strips
- ¼ cup dry white wine
- 1 28 ounce can whole San Marzano tomatoes crushed by hand
- 1-2 teaspoon crushed red pepper flakes optional, adjust based on spice preference
- 1 pound rigatoni
- Salt and freshly cracked black pepper to taste
- ⅛ teaspoon sugar optional, to adjust acidity
- Pecorino Romano cheese for garnish
Instructions
- Cook the guanciale: Place a large skillet over medium heat and add the guanciale. Cook for about 4 minutes, stirring occasionally as the fat renders and turns clear. Keep a close eye on it to prevent overcooking. Once the fat is clear, remove the skillet from the heat and let the guanciale finish cooking in the residual heat.
- Remove the guanciale: Once the guanciale is cooked through (but not browned), use a slotted spoon to transfer it to a dish and set it aside. Reserve some of the guanciale for garnish.
- Deglaze the pan: Return the skillet to the stove over medium heat. Once the pan is hot, add the white wine and scrape up any browned bits from the bottom with a wooden spoon. Let the wine cook for 2-3 minutes until slightly reduced.
- Make the sauce: Add the crushed tomatoes to the skillet, followed by the red pepper flakes (if using), salt, pepper, and sugar (if using). Sugar helps balance the acidity of the tomatoes, but it’s optional based on your preference. Stir well to combine and let the sauce simmer for at least 8-10 minutes, stirring occasionally. The longer it simmers, the better the flavor.
- Cook the pasta: Bring a large pot of heavily salted water to a boil. Cook the rigatoni 1 minute less than the cooking time indicated on the package for al dente texture. Reserve ¼ cup of pasta water before draining.
- Combine everything: Add the guanciale (except the reserved portion for garnish) back to the skillet with the tomato sauce, stirring to combine. Remove the skillet from the heat, then add the cooked rigatoni to the sauce. Stir gently to avoid breaking the rigatoni. Slowly add the reserved pasta water, a little at a time, to create a silky, well-coated sauce.
- Serve: Plate the pasta and garnish with the reserved guanciale, freshly grated Pecorino Romano cheese, and a crack of black pepper. Serve immediately and enjoy!
🌡️ Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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