Render the guanciale, pull it out, and add it back at the very end so it stays crisp. Left simmering in the tomato it goes soft and rubbery, and crisp guanciale is the entire point of the dish.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep10 min
Cook20 min
Makesserves 4
CuisineItalian
Cost$$$
Gluten-free
Contains dairy
The Ingredients — and where to get them
Cook for4servings
Bucatini
The thick hollow spaghetti that's traditional here; regular spaghetti works.
1 lb
Local / market
Guanciale
Cured pork jowl — not pancetta. Its rendered fat flavors the whole sauce.
6 oz
Local / market
Whole peeled tomatoes
Crushed by hand; San Marzano preferred for sweetness.
1 28-oz can
Local / market
Pecorino Romano
Grated fine and stirred in at the end. Sharp and salty.
Can you make Pasta all'Amatriciana in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Pasta all'Amatriciana? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Pasta all'Amatriciana ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Pasta all'Amatriciana gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Pasta all'Amatriciana vegan? — No
No — it contains meat, so it isn’t vegetarian or vegan.
Community Notes
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