Pasta all’Amatriciana

Originating from the central Italian town of Amatrice, amatriciana is a traditional Italian staple throughout the whole country. A rich and savory dish much like carbonara, Amatriciana utilizes three main ingredients: cured pork jowl known as Guanciale, pecorino cheese (especially that from Amatrice), but swaps out eggs for a rich tomato sauce base instead. Due to the high fat content in Guanciale, oil does not need to be used unless you enjoy that extra bit of creaminess.

Serves 3-4

  • 500 g REGAL Fresh Egg Pasta
  • 200 g Guanciale
  • 150 g Parmigiano or Pecorino
  • 1 Bottle of CILIEGINO Original Cherry Tomato Sauce
  • 1 cup of White Wine
  • 1/2 cup of Water
  • 1/2 cup of Pasta Water
  • Black Pepper to taste
  • Chili Pepper to taste
  • Salt to taste
  • Note: You will need a large sauce pan and a pot



  1. In a large pot bring enough salted water to boil for your pasta.
  2. Meanwhile, cut up the Guanciale into small thin pieces however you like.
  3. Place your sauce pan on medium high heat and add a ½ cup of the water.
  4. When the water begins to simmer, add the Guanciale and add ½ cup of white wine.
  5. Stir to coat evenly and cover the saucepan with a lid, leaving a bit of space to allow the steam to escape.
  6. Once most of the fluid has evaporated and the Guanciale begins to render, sauté until golden brown.
  7. Add the rest of the wine and set the heat to a lower setting and leave to simmer while you get your pasta ready.
  8. By this point your water should be boiling and you can cook your pasta if its not already boiling away. Once it is near ready, take ½ a cup of the water from the pasta and add it to the Guanciale and bring it back to a medium high heat.
  9. Drain the pasta, add it into the pan, and coat the pasta well.
  10. Add the bottle of CILIEGINO Cherry Tomato Sauce and mix evenly.
  11. If you find the sauce a little dry still, you can add a bit of water.
  12. Add the Parmigiano / Pecorino and stir well.
  13. Add black pepper and chili pepper to taste.
  14. Garnish with some more Parmigiano/Pecorino and black pepper once plated.

Buon Appetito!