Jamie Oliver Pasta Amatriciana

You know those evenings when the craving hits you like a freight train—sharp, sudden, and oddly specific, That was me last week, standing barefoot in the kitchen, hands cold from rummaging through the fridge. All I wanted was that punchy, salty-sweet hit of something real. Jamie Oliver Pasta Amatriciana popped into my brain like a bell. Guanciale. Tomatoes crushed with your own hands. Pecorino that melts into silk. You could practically hear Italy calling.

Ingredients Needed

For the sauce:

• A good glug of extra-virgin olive oil. Plus more for the end, trust me.
• 115g of guanciale. Or pancetta. Or even bacon if that’s all you’ve got. Diced small.
• One large shallot, sliced whisper-thin.
• Three garlic cloves, smashed then minced.
• A 28-ounce can of San Marzano tomatoes. Crush them with your fingers. Feel it.
• Salt. Black pepper. The cracked kind.
• Crushed red pepper flakes—start with half a teaspoon. Add more if you’re feeling it.
• The rind from a hunk of Pecorino-Romano. Don’t toss it. It’s magic.

For the pasta:

• 450g of linguine. Or spaghetti. Whatever sings to you.
• Half a cup of freshly grated Pecorino-Romano. More for the table. You’ll want it.

How To Make Jamie Oliver Pasta Amatriciana

1. Start by heating the oil in a big pan over medium heat. Not screaming hot—just enough to wake things up. Drop in the guanciale and let it do its thing. It’ll sizzle, spit, turn golden. Let it go a minute longer than you think. That edge of crisp is worth it.
2. Then toss in a splash of water. Just a bit—maybe two tablespoons? Stir it through. It pulls the fat out, makes it glossy. Add your shallot, then garlic. They’ll soften fast. The smell at this point? Unreal.
3. Now the tomatoes. All of them. With their juice. In they go. A good hit of pepper. The chili flakes. The cheese rind. Stir. Taste. It’s already becoming something deep and generous. Let it simmer gently for about 5 minutes. You’ll know when it’s ready—the sauce starts to cling.
4. Meanwhile, get your pasta boiling. Big pot. Salty water like the sea. Cook till just al dente. Save a mugful of the pasta water. Don’t forget.
5. Drain the pasta and drop it right into the sauce. Pour in half a cup of that starchy water. Toss it around. Let it hug the noodles. If it looks dry, add more. You’ll feel when it’s right.
6. Take it off the heat. Add your grated cheese. Stir it through until the whole thing glistens. Taste. Adjust. Maybe more salt? Maybe more cheese?
7. Serve it hot. Bowls, not plates. A drizzle of olive oil. Extra Pecorino. Black pepper if you’re in that mood.

Why I Love This Recipe

I made this on a Thursday. Work had chewed me up. I wanted comfort. Not dull comfort, though. Sharp. Salty. A little angry. This was it. The way the cheese melted into the sauce—it felt like being hugged by someone who knows you too well. My partner barely spoke, just ate. That kind of dinner.

Recipe Tips

• Let the guanciale render slowly. Don’t rush it. That crisped edge brings everything to life.
• Crush the tomatoes with your hands. Feel the pulp. Don’t use a blender. It’s supposed to be a bit rustic.
• The pasta water is your best friend. It fixes everything.
• Cheese goes in after the heat. If it melts too fast, it clumps.
• Want heat, Don’t hold back on the chili.

How To Store This Jamie Oliver Pasta Amatriciana

• At Room Temperature: Keep it out no longer than two hours. Trust me. Any longer and it starts to turn.
• In the Fridge: Tuck it into a container. Lid on. It’ll keep three days, easy. Maybe four if you’re lucky.
• In the Freezer: It freezes better than you’d think. A good seal, and it’s safe for two months. Thaw it in the fridge overnight when you’re ready.
• Reheating: In a pan, with a splash of water. Stir till it sings again. Or microwave it if you’re in a rush—just stir halfway through. Oven works too, low and slow under foil.

Let’s Answer a Few Questions!

Can I Use A Different Type Of Pasta?
Yep. Use what you’ve got. Bucatini is classic. Spaghetti works. Even penne if it’s a Tuesday and that’s what’s in the cupboard.

What If I Can’t Find Guanciale?
Not the end of the world. Pancetta or bacon will do. Just get something fatty and salty.

How Thick Should The Sauce Be?
Thick enough to coat a spoon. That’s your moment.

Can I Make It Vegetarian? Honestly?
Yes. Mushrooms give you a meaty vibe. Add smoked paprika. It won’t be the same—but it’ll still be good.

Is This Recipe Spicy?
A little. Enough to tingle. But you can dial it up or down. Entirely in your hands.

Nutrition Facts (per serving)

• Calories: 614
• Carbs: 74g
• Protein: 17g
• Fat: 28g
• Sugar: 8.2g
• Fibre: 8.4g
• Sodium: 1506mg

Try More Recipe:

• Jamie Oliver Greek Chicken Pasta
• Jamie Oliver Chicken Pesto Pasta
• Jamie Oliver Savoy Cabbage Pasta