Linguine Amatriciana is a dish that embodies the soul of Roman cuisine, combining rich, salty, and spicy flavors in a beautifully balanced tomato-based sauce. Rooted in the traditions of the Lazio region, this pasta is a variation of the classic Bucatini all’Amatriciana, replacing the hollow pasta with linguine, which allows the sauce to cling luxuriously to each strand.
The star ingredient of this dish is guanciale, a cured pork cheek that is prized for its deep, smoky, and slightly sweet flavor. Unlike pancetta or bacon, guanciale has a higher fat content, which renders down as it cooks, creating a flavorful base for the sauce. When slowly crisped in a pan, it releases an intense, savory richness that infuses every bite of the pasta.
To balance the richness of the guanciale, San Marzano tomatoes are used, providing a natural sweetness and acidity that complement the saltiness of the meat. These tomatoes, known for their vibrant flavor and low acidity, are gently simmered to create a silky, well-rounded sauce. The addition of red chili flakes introduces a subtle but noticeable heat, giving the dish its signature spicy kick without overpowering the other ingredients.
Some variations of Amatriciana include finely chopped onions, which add a mild sweetness and complexity to the sauce. However, purists often prefer to omit them, allowing the bold flavors of guanciale and tomatoes to shine on their own. A splash of dry white wine is also commonly used to deglaze the pan, lifting the delicious browned bits from the bottom and adding a hint of brightness to the dish.
The linguine, with its smooth, ribbon-like texture, is the perfect vehicle for this sauce. Unlike bucatini, which has a hollow center, linguine absorbs the sauce more evenly, ensuring that every bite is coated in the savory, smoky, and spicy tomato goodness. The pasta is cooked al dente, then tossed directly into the sauce, allowing it to absorb the flavors and achieve the perfect consistency.
To finish, a generous sprinkle of Pecorino Romano is added, bringing a sharp, salty contrast that enhances the depth of the sauce. Unlike Parmesan, which is milder and creamier, Pecorino Romano has a more pronounced, tangy sharpness, which is essential for the authentic Roman experience. A final twist of freshly cracked black pepper adds a touch of warmth, completing the dish with a fragrant, peppery aroma.
Ingredients (Serves 4)
For the Sauce:
- 250g guanciale, cut into thin strips (or pancetta if unavailable)
- 2 tbsp olive oil (only if needed, as guanciale releases fat)
- 1 small onion, finely chopped (optional, but adds sweetness)
- 2 cloves garlic, minced
- 1 tsp red chili flakes (adjust to spice preference)
- 400g crushed San Marzano tomatoes (or canned whole tomatoes, crushed by hand)
- ½ cup dry white wine (or omit for a stronger guanciale flavor)
- Salt & black pepper, to taste
For the Pasta:
- 400g linguine
- Salt, for boiling water
For Serving:
- ½ cup grated Pecorino Romano (plus extra for garnish)
- Freshly ground black pepper
- Extra red chili flakes (optional, for extra heat)
Instructions
1. Prepare the Guanciale
- In a large pan, cook the guanciale over medium heat until it becomes crispy and golden, releasing its flavorful fat (about 5-7 minutes).
- If it releases too much fat, remove excess, leaving about 2 tbsp in the pan.
- Add the onion (if using) and sauté for 2 minutes until soft.
- Stir in the garlic and red chili flakes, cooking for 30 seconds until fragrant.
2. Deglaze & Simmer the Sauce
- Pour in the white wine, scraping up any browned bits. Let it simmer for 2 minutes until slightly reduced.
- Add the crushed tomatoes, season with salt and black pepper, and simmer for 15 minutes, stirring occasionally.
3. Cook the Linguine
- Meanwhile, bring a large pot of salted water to a rolling boil.
- Cook the linguine until al dente (usually 1 minute less than the package instructions).
- Reserve ½ cup of pasta water, then drain the pasta.
4. Combine & Finish
- Toss the drained linguine directly into the sauce, stirring well to coat.
- If the sauce is too thick, add a splash of reserved pasta water to loosen it.
- Remove from heat and stir in Pecorino Romano, mixing until creamy and well combined.
5. Serve & Enjoy
- Plate the pasta and top with extra Pecorino Romano, black pepper, and a pinch of chili flakes if desired.
- Serve immediately and enjoy with a glass of red wine (like Chianti or Montepulciano d’Abruzzo).
Tips for the Best Linguine Amatriciana
✅ Guanciale over Pancetta – The authentic smoky depth of Guanciale makes a huge difference. If unavailable, pancetta is the best substitute.
✅ San Marzano Tomatoes – These have a natural sweetness that balances the spiciness.
✅ No Onion for a Traditional Version – While the onion is sometimes added, many traditional Roman recipes omit it for a purer guanciale flavor.
✅ Pecorino, Not Parmesan – The sharp, salty taste of Pecorino Romano is essential for authenticity.
✅ Don’t Overcook the Pasta – It should be al dente to absorb the sauce properly.
Served piping hot, Linguine Amatriciana is a dish that is both comforting and bold, rustic yet elegant. Whether enjoyed as a quick weeknight meal or as part of a traditional Italian feast, this pasta is a celebration of simple, high-quality ingredients coming together in perfect harmony. Best paired with a full-bodied red wine such as Chianti or Montepulciano d’Abruzzo, this dish delivers an authentic taste of Rome’s rich culinary heritage in every bite. 🇮🇹🔥
Why You’ll Love This Dish
✔️ Rich and smoky from crispy guanciale
✔️ Perfectly balanced with sweet San Marzano tomatoes and a spicy kick
✔️ Authentically Roman, bringing the flavors of Italy to your kitchen
✔️ Easy to make with just a handful of high-quality ingredients
✔️ A must-try for pasta lovers seeking a dish full of bold flavors and tradition