Italian · main
Pasta all'Amatriciana
Pasta all'Amatriciana reads umami 6.4, salinity 5.8 and richness 4.9 on Palate's 0–10 flavor X-ray — a Italian main, about 25 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 7.2 / 10
- Sweet & Fruity — 4.6 / 10
- Sour & Bright — 4.1 / 10
- Bitter & Earthy — 2.3 / 10
- Rich & Fat — 4.9 / 10
- Aromatic & Spice — 2.7 / 10
The measured notes (of 18)
Umami 6.4 · Salinity 5.8 · Richness 4.9 · Fruity 3.6 · Sourness 3.3 · Sweetness 3.2 · Funk & Ferment 3.0 · Citrus 2.8 · Heat 2.3 · Smoke 2.0 · Floral 1.6 · Herbaceous 1.6 · Warm Spice 1.5 · Earthy 1.3 · Bitterness 1.0
What's in it (8)
- 12 oz bucatini
- 6 oz guanciale, cut into strips
- 1 can (14 oz) San Marzano tomatoes, crushed
- 2 oz Pecorino Romano, grated
- 1/4 cup dry white wine
- 1/2 tsp dried chili flakes
- 1/2 tsp black pepper
- salt to taste
Time & effort: about 25 min (15 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 154.9 kcal, 5.2 g protein, 10.8 g fat, 7.7 g carbs
Dietary: Contains dairy — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Fry guanciale until crispy, deglaze with wine, then add crushed tomatoes and chili and simmer 15 minutes.
- Toss al dente bucatini through the sauce with a splash of pasta water and generous Pecorino.
- Finish with more cheese and black pepper.
Dishes with a similar flavor shape
- Saltimbocca alla Romana — Italian
- Arroz con Gandules — Puerto Rican
- Lamb Chops With Curried Pears — Middle Eastern
- Greek Pasta Salad — Greek
- La Genovese (Ragù di Cipolle) — Italian · Naples
Keep reading: what umami, salinity, richness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.