Traditional Roman Amatriciana

Introduction

Some sauces are love letters to simplicity, and Amatriciana is one of them. Born in the hill town of Amatrice and perfected in Rome, this iconic pasta proves that you do not need complicated techniques or endless ingredients to make something unforgettable. Just pasta, cured pork, cheese, and a rich tomato base.

This lighter version keeps everything that makes Amatriciana special, while easing up on the pork fat and cheese. With Pomoro Marinara doing the heavy lifting, you still get bold Roman flavour, just without the post-pasta food coma.

What is Amatriciana?

Amatriciana, or sugo all’amatriciana, comes from Amatrice in the Lazio region, about 100 km northeast of Rome. It began as a shepherd’s dish made with guanciale, pecorino, and pasta. When tomatoes arrived in Italy in the 18th century, the sauce evolved into the tomato-based classic we know today.

It is savoury, slightly spicy, deeply comforting, and often described as carbonara’s tomato-based cousin. Simple, iconic, and proudly Roman.

Why Pomoro?

A proper Amatriciana lives or dies by the tomato sauce. Pomoro Marinara is made with real Italian San Marzano tomatoes, slow cooked for natural sweetness and depth. That balance is exactly what you need to cut through the salty richness of guanciale and pecorino, without overwhelming the dish.

No shortcuts. No sugar bombs. Just the right base for a Roman classic.

Ingredients (Serves 4)

• 1 jar Pomoro Marinara
• 400 g pasta (bucatini or spaghetti)
• 80 g guanciale or pancetta, diced
• ½ teaspoon red chilli flakes (optional)
• 30 g pecorino Romano, finely grated
• Salt and freshly ground black pepper, to taste

VEGETARIANS: Replace the guanciale/pancetta with finely chopped mushrooms sautéed until deeply golden with olive oil and a pinch of smoked paprika. They add savoury depth, saltiness, and that rich bite you normally get from guanciale.

Method

1. Bring a large pot of well-salted water to a boil. Cook the pasta until al dente. Reserve ½ cup of pasta water before draining.

2. In a wide pan, cook the guanciale or pancetta over medium heat until golden and crisp. Spoon off about half of the rendered fat, leaving just enough to carry flavour.

3. Add Pomoro Marinara to the pan and simmer for 5–7 minutes. Stir in chilli flakes if using.

4. Add the drained pasta to the sauce, tossing well. Add a splash of reserved pasta water to help the sauce coat the pasta evenly.

5. Remove from heat and stir in pecorino. Season generously with black pepper.

6. Serve immediately with extra pecorino on top, if you like.

Pro Tips

• Finely grate the pecorino so a little goes a long way
• Bucatini is traditional, but spaghetti works beautifully
• Always finish the pasta in the sauce so it absorbs flavour
• Drain excess pork fat, but do not remove it all. That’s where the soul is

Nutrition (per serving, approx.)

FAQs

Can I make this vegetarian?
Yes. Skip the guanciale and let Pomoro Marinara and pecorino carry the dish. It will not be traditional, but it will still be delicious.

Why bucatini?
It is the classic choice. The hollow centre holds onto the sauce beautifully.

What wine pairs well?
A medium-bodied red like Chianti or Montepulciano balances the richness perfectly.

Serving Ideas

• A cosy weekend pasta night with wine
• A lighter dinner paired with a green salad
• Part of an Italian spread with antipasti and tiramisu

Conclusion

Traditional does not have to mean heavy. This lighter Amatriciana keeps the heart of a Roman classic intact, while making it easier to enjoy any night of the week. With Pomoro Marinara as your base, you get bold tomato flavour, savoury depth, and a dish rooted in real Italian heritage.

Ready to try it yourself? Shop Pomoro Marinara here and bring Italy to your table.
Try this recipe and tag @pomoro.in with your creations.