If you want to prepare it at home in a workmanlike manner: follow this Amatriciana Recipe with all the step-by-step tips and secrets and you will prepare perfect pasta all'amatriciana at home.

Creamy, enveloping, tasty in just a few moves! Just like those of the best restaurants in Lazio and the capital!

Like any traditional recipe, there are many versions and small variations that can make all the difference. This one is the original recipe for Amatriciana.

It is an easy and also quick preparation. The secret is to use typical, top-quality ingredients: tradition dictates that bucatini should be used, but there is nothing to stop you from preparing tasty spaghetti all'amatriciana or use your favourite pasta variety.

It is important that the pasta is of excellent workmanship and hold up to cooking. Remember no to bacon, yes to guanciale, excellent pecorino and peeled tomatoes.

A special trick is to finish the cooking of the pasta in the sauce, this step will give you a pasta all'amatriciana of unparalleled creaminess! Amatriciana is that first course that everyone, including children, always likes; ideal for lunch, dinner, family Sundays, Saturday evenings with friends and more special occasions. Try them in this version and the applause will come!

Click on the ingredients below to see what we recommend to use from the Sol Deli webshop:

320 g pasta (bucatini, spaghetti) or linguine 
150 g guanciale or quality salted bacon
400 gr peeled tomatoes
80 gr of pecorino cheese
1/2 cup dry white wine
1 pinch of chilli pepper (or 1 fresh chili)
extra virgin olive oil
salt

First of all, cut the guanciale or the bacon into strips (small equal rectangles, not too thin) together with a small pinch of chilli pepper in a frying pan. Heat over a high flame (without adding oil) until the bacon is crispy and golden brown but not burnt and have released all their oil. Then drain the pieces of guanciale by pputting them on a paper towel and set them aside. Meanwhile, in the frying pan with fat left by the guanciale, add another small pinch of chilli pepper (or use one whole small freash chili).

Add 2 tablespoons of oil to the frying pan, let it heat up, deglaze with white wine (you can skip this step but it adds to the flavour), when the wine has completely evaporated, add the peeled tomatoes you previously cut into small pieces (after all we want to have a fine pulp of all the pieces).

Cook the sauce over a moderate flame for about 15 - 18 minutes. Finally correct with salt (remember, the bacon is salty!).

In the meantime let the pasta water (with salt) boil and grate the pecorino cheese separately. Cook the pasta for about 4 minutes (it only has to soften, not completely ready). Then take it out of the water (without throwing away the cooking water) and put it directly into the sauce pan with 3 - 4 spoons of cooking water.

Allow the pasta to finish cooking in the frying pan, add more pasta cooking water if necessary to make the dish creamy.

At the end of the cooking, add the grated pecorino cheese, stir over low heat, add the crispy guanciale bacon and mix everything together.

Serve with extra grated pecorino cheese and serve the pasta hot!

Buon appetito!