Pasta All'Amatriciana Thumbnail

Linguine all'Amatriciana

This recipe makes a main course for four people. As a primary course, use half the proportions per person. Use gluten-free pasta to make this recipe gluten-free.
Course Main Course
Cuisine Italian
Cook Time 40 minutes
Total Time 40 minutes
Servings 4 People


  • 1 tsp Butter
  • 1 tsp Olive Oil
  • 1/2 Red Onion
  • 230g or 1 + 1/3 cup Guanciale or Pancetta
  • some Chili
  • 170ml or 3/4 cup White Wine
  • 2 cans Canned Tomatoes
  • 500g or 7 cups Linguine / Bucatini / Spaghetti
  • 60g or 2/3 cup Pecorino Romano


  1. All ingredients except for the pasta.
  2. Prepare your ingredients: Cut the onion and the Pancetta into little cubes. Mash the canned tomatoes in a bowl with your hands. Don't be afraid of getting your hands dirty, it's fun.
  3. Heat the olive oil and butter in a huge pan and fry the onion for 2-3 minutes. Add the and fry on medium heat until they both turn translucent and the Pancetta becomes a little crispy. Add enough chili to make it a little spicy but not too hot.
  4. In the meantime, heat a big pot of salted water for the pasta.
  5. Deglaze the onions and Pancetta with white wine and add the mashed tomatoes. Stir the sauce, season it with some salt and pepper and cook it for about 10 minutes.
  6. As soon as the water cooks, add the pasta and let it cook until done. The pasta and the sauce will be ready at about the same time. While sauce and pasta are cooking, grate the pecorino romano.
  7. When the pasta is done, reserve some of the cooking water in a cup. Drain the pasta and turn off the heat for both pans. Add the pasta and a few tablespoons of the cooking water to the sauce and give it a good stir to cover all pasta with sauce.
  8. Add the grated Pecorino to the pasta and stir again. Serve the pasta with some extra Pecorino on top.

Recipe Notes