Pasta Amatriciana | DonalSkehan.com
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Pasta Amatriciana

January 31

This was one of the very first Italian dishes I learnt to make and is still one of my ultimate go-pasta recipes – a classic!

  • serves Serves 2
  • time 20 mins


  1. 1. In a heavy based pan, heat the olive oil over a medium high heat, fry the guanciale until crisp. Remove from the pan and set aside, retaining the oil in the pan. Add the whole clove of garlic and saute until lightly browned, remove and discard.
  2. 2. Add the onion to the pan alongside the chilli flakes and continue cooking for 2 minutes.
  3. 3. Add the tin of tomatoes with a splash of water to the sauce, bringing to a simmer. Once simmering, return the guanciale to the pan.
  4. 4. Cook the pasta in a large pot of boiling salted water until just cooked but al dente, about 10 minutes.
  5. 5. Using tongs, transfer pasta to the sauce with a splash of the pasta cooking water. Cook over a high heat, stirring until the pasta is cooked and slowly incorporating the Parmesan cheese with an additional splash of the pasta cooking water.
  6. 6. Once the sauce has thickened and coated the pasta, remove from the heat and serve with an extra sprinkle of Parmesan.

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1 tbsp extra-virgin olive oil

100g guanciale/smoked pancetta 

1 onion, finely chopped

1 clove garlic, skin on

½ tsp dried red chilli flakes

1 x 400g tin plum tomatoes

225g dried bucatini pasta

25g Parmesan, grated, plus extra to serving