Amatriciana is one of my all-time favorite dishes. It’s so simple and so delicious—a classic for a reason. It’s one of the four classic Roman pastas, the others being alla Gricia, Cacio e Pepe, and Carbonara, with the latter probably being the most well know. But in our household, Amatriciana is the standout and gets made at least once every other week. It’s the go-to pasta sauce around here.
It’s simple, takes no more than 30 minutes from start to finish, and we always have the ingredients on hand. This is mainly because Ry makes a point of grabbing guanciale (pork jowl) whenever possible at the Reading Terminal Market. But I realize that guanciale isn’t always easily accessible for everyone. What is accessible, though, is bacon. Here in the US, you can always find bacon. So this version is a bacon Amatriciana. The flavor is slightly different from the classic version since the bacon is smoky and extra salty, I recommend giving the sauce a generous amount of black pepper for seasoning as well. It’s an American twist on a classic Italian dish.
A few notes about the ingredients: Get the best ones you can. I’ve said it before, and I’ll keep repeating it—there are only a few ingredients here, so quality matters. I have some recommendations below. I tend to make this when we’re short on time or need a delicious dinner in a pinch. I usually have bacon stashed in the freezer, canned tomatoes and pasta in the pantry, and some hard cheese like Parmigiano, Pecorino, or Locatelli in the fridge. I think of this as a pantry pasta. The optional ingredient here is onion. It’s nice to add for a bit of sweetness if you have on on hand, but it’s absolutely delicious without it too.
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Amatriciana is the standout and gets made at least once every other week. It's the go-to pasta sauce around here.
What is Amatriciana?
Amatriciana is a classic Roman pasta sauce that originates from the town of Amatrice, in the Lazio region. Simply described, it’s a tomato sauce made with guanciale (or pancetta) and chili flakes. It’s absolutely delicious—salty, slightly spicy, and with just a hint of sweetness from the tomatoes. While it’s traditionally served with bucatini or spaghetti, it pairs well with just about any pasta shape you prefer.
Ingredients for Making Bacon Amatriciana
Here’s your list of ingredients to make this Bacon Amatriciana sauce.
- Bacon: For this recipe that serves 4, you’ll need 1/2 lb of bacon. Choose a standard, classic smoked bacon. A thick-cut variety would also work well if you can find it. For a traditional Amatriciana, you can use an equivalent amount of guanciale.
- Canned Tomatoes: I would argue that tomatoes, not the pork, are the star of this dish, so it’s important to get good ones. I typically use whole peeled tomatoes and blend them myself, but pureed tomatoes or passata work perfectly too. Some brands I like are Bianco DiNapoli, Mutti, and San Merican Tomato.
- Onion (optional): Adds a bit of sweetness to the sauce and can be a nice addition if you’re using more acidic tomatoes. I use it if I have one on hand, but it’s not essential.
- Red Pepper Flakes (optional): Adds some heat, which is pretty classic for Amatriciana. You’ll only need a pinch.
- Pepper: Freshly ground black pepper. I like a generous amount in this recipe, but adjust to your taste.
- Salt: Diamond Crystal Kosher Salt is pretty standard.
- Pasta: Spaghetti, bucatini, or rigatoni are all great options. I like pastas from De Cecco, Seggiano, and DeLallo, but use whatever you like.
- Cheese: Pecorino Romano, Locatelli, or even Parmigiano-Reggiano will work here.
How to Make Amatriciana with Bacon
Cook The Bacon
Start by adding your bacon to a cold pan. Cook over medium heat until the bacon renders its fat and starts to crisp and brown slightly, about 5-7 minutes. If you’re using onion, add it in now. Cook the onions, with the bacon, until they are translucent and softened.
Add in Your Chili Flakes and Black Pepper
Next, add in your red pepper flakes and/or black pepper, allowing them to toast in the oil for about a minute.
Add In Tomatoes
Carefully add your pureed tomatoes to the pan, this will splatter when the tomatoes meet the hot bacon fat. Stir to combine, making sure to scrape any bits off the bottom of the pan. Let the sauce simmer uncovered over low heat for about 20 minutes. The sauce will reduce, and the bacon fat will emulsify with the tomatoes as it cooks.
Let It Simmer
After 20 minutes, check the seasoning. You may not need to add salt depending on how salty your bacon was. I recommend adding some additional black pepper at this stage as well.
Cook Your Pasta
Cook your pasta until it’s al dente, then toss it with the sauce and cook for another 2-3 minutes.
Serve It Up
To serve, top with plenty of grated cheese and more freshly ground pepper.
Some common questions about Amatriciana
Can You Freeze Amatriciana Sauce?
Yes, you can freeze Amatriciana sauce. I will typically make a big batch of sauce and then freeze half to use for another meal.
To freeze this Amatriciana sauce, allow it to cool completely before transferring it to an airtight container or freezer-safe bag. The sauce can be frozen for up to 3 months. When ready to use, thaw the sauce in the refrigerator overnight and reheat it on the stovetop. If the sauce appears too thick after reheating, you can add in some pasta water to thin it out.
Can You Make Amatriciana with Bacon?
Absolutely! Thats what this whole recipe is about. While the traditional Amatriciana sauce is made with guanciale or pancetta, bacon is a great substitute if guanciale is not available. Bacon adds a smoky flavor to the sauce, making it a delicious alternative. The key is to use good-quality bacon and cook it until it’s rendered its fat to ensure the best texture and flavor in the dish.
What Does Amatriciana Mean?
Amatriciana, or “alla Amatriciana,” refers to the style of the sauce that originated in Amatrice, a town in central Italy. The name “Amatriciana” is derived from “Amatrice,” reflecting the dish’s roots in this Italian region. The sauce is traditionally paired with pasta, especially bucatini or spaghetti, and is known for its rich, savory flavor.
Additional Tips for Making Amatriciana with Bacon
- Use Fresh Ingredients: For the best flavor, use fresh, high-quality ingredients. Freshly grated Pecorino Romano cheese and good-quality bacon make a significant difference in the dish’s overall taste.
- Adjust the Spice Level: If you prefer a milder sauce, reduce the amount of red pepper flakes. Conversely, if you enjoy a spicier dish, feel free to add more to suit your taste. I typically leave out the red pepper flakes all together, and add in a bit more black pepper. I’m also currently feeding a toddler who doesn’t totally love a ton of spice…
- Experiment with Pasta Types: While bucatini and spaghetti are traditional, feel free to experiment with different pasta shapes. Penne, rigatoni, or even pappardelle can work well with this sauce.
Bacon Amatriciana
Ingredients
- 1/2 lb bacon diced
- 1 onion optional, finely diced
- 28 oz whole peeled tomatoes or puree
- 1 pinch red chili flakes optional
- black pepper freshly ground
- salt
- 1 lb pasta bucatini, spaghetti, rigatoni
- grated cheese Pecorino, Locatelli, or Parmigiano
Instructions
- Start by adding your bacon to a cold pan. Cook over medium heat until the bacon renders its fat and starts to crisp and brown slightly, about 5-7 minutes. If you’re using onion, add it in now. Cook the onions, with the bacon, until they are translucent and softened.
- Next, add in your red pepper flakes and/or black pepper, allowing them to toast in the oil for about a minute.
- Carefully add your pureed tomatoes to the pan, this will splatter when the tomatoes meet the hot bacon fat. Stir to combine, making sure to scrape any bits off the bottom of the pan. Let the sauce simmer uncovered over low heat for about 20 minutes. The sauce will reduce, and the bacon fat will emulsify with the tomatoes as it cooks.
- After 20 minutes, check the seasoning. You may not need to add salt depending on how salty your bacon was. I recommend adding some additional black pepper at this stage as well.
- Cook your pasta until it’s al dente, then toss it with the sauce and cook for another 2-3 minutes.
- To serve, top with plenty of grated cheese and more freshly ground pepper.
One thought on Bacon Amatriciana
I’m def into all the ingredients. What’s better than bacon, cheese & pasta. Also total prep time is less than 30 mins.