• Save Your Favorite Recipes
  • Share Your Feedback on Recipes
  • Keep Track of Recipes you like/dislike

Pasta all'Amatriciana

Bucatini pasta tossed with pork, San Marzano tomatoes, crushed red pepper, and Pecorino cheese. Traditionally this dish is made with guanciale (pig cheek), but this version uses pork belly instead.
share on pinterest share on facebook email recipe print recipe
Pasta all'Amatriciana
100% of users like this recipe
( 26 votes )

What do you think?

Servings: 4
Total Time: 45 minutes
Recipe by: Frankie


2 TBSP olive oil
1/2 pound diced pork belly
1/2 tsp crushed red pepper flakes
salt & freshly ground pepper
28-ounce can San Marzano tomatoes
1 pound bucatini pasta
1/2 cup freshly grated Pecorino Romano or Parmesan cheese


1. Add the oil and pork to a dutch oven over medium heat. Cook, stirring occasionally, for about 20 minutes or until pork is crispy.

2. Add the red pepper flakes, 1/2 tsp salt, and 1/4 tsp freshly ground pepper and stir to combine. Add the tomatoes and break them up using a spatula. Bring to a boil then reduce heat to low. Simmer over low heat, stirring occasionally, while you make the pasta.

3. Bring a pot of water to a boil and cook your pasta about a minute shy of al dente according to package directions. Drain the pasta reserving a 1/4 cup of the pasta water.

4. Take the sauce off the heat and stir in the pasta and cheese. Add the reserved pasta water a little at a time until desired consistency. Season with salt & pepper to taste.

Recipe Feedback

Be the first to share feedback

For Your Kitchen