Calling all pasta lovers! Our tagliatelle amatriciana recipe is here to satisfy your cravings with its perfect balance of smoky pancetta, tangy tomatoes, and al dente perfection.
From My Kitchen
When I first learned to make Tagliatelle Amatriciana, I loved how such a simple pasta could taste so rich. It’s the kind of Italian recipe that doesn’t need any fuss — just good ingredients and the right technique. Over the years, I’ve made this countless times for quick midweek dinners and relaxed weekend meals, and it never disappoints.
What I love most is how flexible it is. If I have guanciale, great — it adds that incredible depth of flavour. But more often than not, I use pancetta, and it still hits all the right notes. If you’ve never cooked with guanciale before, it’s worth discovering why Italians swear by it — La Cucina Italiana explains all you need to know about guanciale.
I have even used smoked bacon, and it’s still tasty! Pair it with tagliatelle instead of the classic bucatini and you get a slightly wider pasta that soaks up every bit of that tomato-pancetta sauce. It’s comfort in a bowl — simple, rustic, and exactly the kind of food that inspired me to start cooking in the first place.
Why You’ll Love This Recipe
If you love bold, honest Italian flavours without spending hours in the kitchen, this Tagliatelle Amatriciana is exactly what you need. It’s a dish that feels indulgent yet is surprisingly simple to pull together — ideal for both quick dinners and laid-back weekend meals.
- Quick and authentic — ready in just 20 minutes.
There’s nothing complicated here. While the pasta cooks, the sauce comes together in one pan, meaning dinner is on the table before you’ve even opened a bottle of wine. - Rich tomato sauce with crispy pancetta for real Italian flavour.
The secret to Amatriciana is balance — that beautiful mix of smoky pancetta, sweet tomatoes, and a touch of heat from the chilli. It’s the kind of sauce that clings to the pasta and feels instantly comforting. - Made with pantry staples, no fuss.
A few good-quality ingredients — tinned tomatoes, pancetta (or guanciale), onion, chilli, and pecorino — are all you need. No fancy extras, just the kind of ingredients most of us already have in the cupboard. - Perfect for weeknights or dinner parties.
It’s quick enough for a mid-week dinner but impressive enough to serve guests. Pair it with a glass of red wine and a simple green salad, and you’ve got a restaurant-worthy plate with zero stress.
If you love bold tomato sauces, try my Spaghetti Napoli or Rigatoni Arrabbiata next
What Is Tagliatelle Amatriciana?
Amatriciana pasta is a dish from the Italian village of Amatrice. Traditionally made with guanciale, chilli, tomatoes and pecorino, it is simple yet delicious and full of flavour. A simple hearty tomato-based sauce this is ready in no time!
Love hearty Italian pasta dishes? You’ll find plenty more inspiration in my pasta recipes collection
Tagliatelle Amatriciana Ingredients
This tomato sauce pasta is made up of these simple ingredients:
- Tomatoes – I have opted for good quality tinned chopped tomatoes for this dish. If you use cheaper tomatoes you may need to add sugar to balance out the acidity. You could also use fresh tomatoes and cook them down for a fresher tomato flavour to the sauce.
- Pancetta – traditionally this dish is made with guanciale, but this can be difficult to find at times so I have opted to use smoked pancetta. If you don’t have any pancetta, you could also used smoked bacon equally well for that savoury salty pork hit to the sauce.
- Pecorino – I love this cheese – salty and creamy it pairs well with the salty pancetta.
- Pasta – this dish is usually made with spaghetti or bucatini. I have went with tagliatelle but you can use your favourite pasta.
- Garlic & Onion – these help build flavour to the tomato sauce
- Chilli Flakes – provides a gentle heat at the back of the sauce. If you like it spicier you can always add more.
How To Make Amatriciana Sauce
This flavourful sauce is simple to make by following these simple steps:
- Boil the pasta in well-salted water. Start this first as the pasta will take around 10 minutes to cook and you need the pasta water to help make up the sauce.
- After the pasta has cooked for 5 minutes or so, start cooking the pancetta over medium-high heat until golden and crispy
- When the pancetta is crispy, add the garlic and onion and cook for a minute or so to soften
- Add the tomato puree and cook it out for a minute
- Add the chopped tomatoes and pecorino along with the pasta to finish cooking in the sauce
- Toss together, adding a splash of pasta water to get the right sauce consistency
- Plate the pasta and garnish with some fresh grated pecorino, cracked black pepper and chopped parsley
Tips from My Kitchen
Over time, I’ve learned a few small things that make this dish go from good to great — and they’re all about simplicity and timing.
- Use guanciale for authentic flavour — but pancetta works perfectly too.
Traditional Amatriciana calls for guanciale (cured pork cheek), which adds a distinctive, savoury depth. If you can’t find it, pancetta is a brilliant substitute and still gives that essential salty richness. - Don’t over-simmer the sauce — it should coat the pasta lightly.
Amatriciana isn’t meant to be a heavy or thick sauce. Let it bubble gently until slightly reduced, then toss with the pasta so every strand gets a glossy coating rather than drowning in sauce. - Save some pasta water — it’s key for silky sauce consistency.
The starchy water from your pasta pot is pure magic. Add a splash or two to the sauce as you combine it with the pasta. It helps everything emulsify into a silky, restaurant-style finish. - Finish with pecorino off the heat.
Pecorino Romano gives that sharp, salty kick, but it can turn grainy if added over high heat. Stir it through just before serving for a smooth texture and perfect flavour balance.
What Can Go Wrong (and How to Fix It)
Even the simplest dishes can trip you up — here’s how to dodge the usual pitfalls.
- Sauce too salty?
Pancetta and pecorino already bring plenty of salt, so hold back on seasoning until the end. Taste first, then adjust — a squeeze of lemon can also lift the flavour without adding more salt. - Watery sauce?
Let it simmer uncovered for a few minutes longer to reduce naturally. You can also add a small knob of butter at the end — it thickens slightly while adding a lovely gloss. - Pasta clumping together?
Always cook pasta in plenty of salted water, stir a few times during cooking, and toss it straight into the sauce once drained. The pasta water helps everything come together beautifully. - Cheese clumping or turning grainy?
If you add pecorino while the pan’s still on the heat, it can seize up. Remove from the heat first, then stir it in gently for a creamy texture.
FAQ’s
Traditional Amatriciana sauce is made with guanciale (or pancetta), tomatoes (often passata or peeled whole tomatoes), Pecorino Romano cheese, black pepper, and extra-virgin olive oil. Many versions also include a splash of white wine and a pinch of red pepper flakes for heat.
In its original form, Amatriciana is made without onion or garlic, so the central flavours of tomato and cured pork shine through. Some contemporary or regional variations include a little onion or garlic, but purists typically leave them out.
While bucatini and spaghetti are traditional, many cooks use rigatoni (its ridges help hold the sauce) or tagliatelle (for a broader, saucier bite). Any sturdy pasta shape that holds sauce works.
Yes — if you can’t find pancetta or guanciale, streaky bacon is a good substitute. The flavour will be slightly smokier, but it still works beautifully. Try to choose unsmoked bacon if possible for a more authentic result.
The sauce is exactly the same — a rich tomato base with pancetta and pecorino. The difference is the pasta shape: tagliatelle is slightly wider and holds the sauce differently, giving a heartier bite.
Absolutely. Many traditional versions don’t use wine at all. If you skip it, add a small splash of pasta water to balance the acidity of the tomatoes instead.
Pecorino Romano is traditional — it adds a salty, sharp finish that complements the pancetta perfectly. If you prefer a milder taste, you can mix in a little parmesan.
Hold off on adding extra salt until after you’ve tasted the final dish — pancetta and pecorino are already quite salty. If it’s still a little too strong, a squeeze of lemon juice can brighten the flavour and balance it out.
You can make the sauce ahead and store it in the fridge for up to three days. Just reheat gently and toss with freshly cooked pasta before serving for the best texture.
This pasta pairs perfectly with a crisp green salad or garlic bread. For a full Italian-inspired menu, finish with my Tiramisu or Nutella Panna Cotta.
Homemade Tagliatelle Amatriciana
Ingredients
- 200 g dried tagliatelle
- 80 g cubed smoked pancetta
- 30 g grated pecorino plus extra to garnish
- ½ tsp chilli flakes
- 1 tsp tomato puree
- 200 ml chopped tomatoes
- ½ small onion finely diced
- 1 garlic cloves
- Splash of pasta water
- Salt
- Black pepper
Try Another Recipe
Find more ideas in my Easy Pasta Recipes collection.
Hi, I’m Paul! I’m a passionate home chef, recipe developer, and food lover who believes that cooking should be fun, rewarding, and stress-free! Through Scoffs & Feasts, I share my favorite tried-and-tested recipes, cooking tips, and troubleshooting advice to help home cooks gain confidence in the kitchen. Whether you’re a beginner or an experienced foodie, I hope my recipes inspire you to try something new.
