What is amatriciana?

What is Amatriciana?

Pasta all'amatriciana originated in Amatrice (Lazio) and is now a Roman staple. The sauce starts with guanciale rendered in a dry pan, then white wine (or sometimes none), tomatoes, and optionally a dried chilli (peperoncino). Pecorino is grated over the top. Bucatini (thick spaghetti with a hole through the centre) is the traditional pasta for this dish.

Taste and texture

Rich, slightly sweet from the tomatoes, deeply savoury from the guanciale, with a sharp finish from Pecorino. The pork fat emulsifies into the tomato sauce and coats the pasta. The texture is smoother than arrabiata but more robust than a plain marinara.

Typical ingredients

• Bucatini or rigatoni
• Guanciale
• San Marzano tomatoes
• Pecorino Romano
• White wine (optional)
• Peperoncino (dried chilli, optional)
• Black pepper

Common allergens to ask about

The following allergens are commonly present in Amatriciana. Ingredient lists vary by restaurant — always confirm with your server if you have dietary restrictions.

• Wheat (pasta)
• Dairy (Pecorino)
• Pork (guanciale)

How it's served

In a bowl or plate. Bucatini is the traditional pasta; rigatoni is common in Rome; spaghetti is also used.

Order it if you like…

Order it if you want a tomato pasta with real depth — the guanciale takes a simple tomato sauce to a different level. Good for people who like arrabiata but want something richer and more savoury.

Similar dishes

Carbonara · Cacio e Pepe · See all dishes in the dictionary

Reading the menu that lists Amatriciana

Use ChefBear to scan the menu and see every dish — including Amatriciana — with a photo, description, and a recommendation for your taste. For a full guide to Italian menus, see how to read a Italian menu.

Frequently asked questions

What is bucatini?

Bucatini is a type of thick spaghetti with a hole running through the centre. It holds the chunky amatriciana sauce better than spaghetti and has a satisfying chew.

Is amatriciana spicy?

Mildly if at all. Peperoncino is optional in the original recipe. Many restaurants include a small amount for background warmth without real heat.

What is the difference between amatriciana and arrabbiata?

Arrabbiata (angry) uses no pork — just tomatoes, garlic, and plenty of peperoncino for heat. Amatriciana uses guanciale for richness and is milder.