Serve :
2 people

Cooking time :
10 Mins

Prep time :
5 Mins

Course :
Dinner, Quick Meal, Lunch

Detail :

all’ Amatriciana is a classic Italian pasta sauce made using guanciale (cured pork cheek), pecorino romano cheese, tomato and a little dried chili. Originally from the village of Amatrice in Lazio. it's a common dish across the world in Italian restaurants. Traditionally made with Bucatini, a thick hollow spaghetti style pasta, but also great with other long pastas.


200g Fresh bucatini

2Tbsp olive oil

100g guanciale diced

1 crushed red pepper

1 Shallot, diced

2 cloves garlic, sliced

½ jar of Arrabbiata sauce

Salt & Freshly ground black pepper

Freshly grated Pecorino


  • Boil the pasta for 4 minutes.
  • Sautee the Guanciale until crispy and add the chili, garlic and shallot.
  • Add the tomato sauce to the pan and boil.
  • Add the cooked pasta and a little of the cooking liquid.
  • Heat together for 2 minute and serve with freshly grated pecorino.