Pasta all’Amatriciana with Guanciale

I make this with a fat tube of pasta known as bombolotti, or sometimes half rigatoni, but the long hollow spaghetti called bucatini is traditional to Amatrice.

Pasta all’Amatriciana with Guanciale 

Print This Recipe Total time Yield 4Source Adapted from Gino AngeliniPublished

serves 4 You may substitute good canned tomatoes for fresh if you like. (and again I apologize for the ingredients being out of order, it’s a software glitch GREG)


  • 1 pound bombolotti pasta or ½ sized rigatoni
  • ½ pound guanciale
  • 2 tablespoon extra-virgin olive oil
  • 2 clove garlic, peeled and halved lengthwise
  • 4 medium roma tomatoes, peeled, seeded and chopped
  • ½ teaspoon red pepper flakes
  • 2 tablespoon parmigiano-reggiano, grated
  • 2 tablespoon pecorino-romano, grated, plus more for garnish
  • ¼ unknown onion, finely chopped
  • 2 tablespoon red onion, minced


Boil water for pasta. Add salt to the water after it has heated to avoid salts leeching into your cookware. Add pasta to boiling water. Cook until al dente, approximately 10 mins, if you use bombolotti. Meanwhile cut the guanciale into strips about 1 inch long and ¼ inch thick. Heat large skillet over medium-high heat. Add one tablespoon oil. Add the garlic clove and cook until fragrant, 1 min. Add guanciale and cook lightly until browned (It will not cook up like bacon). Add the onion and cook another minute or so. You may need to spoon off some of the fat, but leave plenty enough so the sweet pork flavor infuses the sauce and makes it sweet and silky. Add the tomatoes and cook another 2 mins. Add salt to taste and the red pepper flakes. Discard the garlic. Drain the pasta and add it to the skillet. Add the Parmigiano-reggiano and the pecorino-Romano. Add the remaining tablespoon of oil and toss together. Serve hot, family style with more pecorino at the table.