Tagliatelle all’Amatriciana

Chef John Wilson, Bella Colibri

A Bella Colibri favorite, this Roman-inspired classic delivers comfort, heat, and deeply layered flavor.

For Chef’n It, Chef John Wilson adapts his Bucatini all’Amatriciana dish for the home kitchen, trading extruded bucatini for homemade egg-dough tagliatelle while preserving its signature all'amatriciana sauce. Pancetta, guanciale and spicy Italian sausage create a rich foundation, simmered with onion, white wine, San Marzano tomatoes and Calabrian chili flakes for warmth and depth resulting in an approachable, at-home version that stays true to the soulful, beloved dish guests return for again and again.

Learn more about Chef John Wilson.

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Active Time: 
1 Hour

Total Time: 
2 Hours

Quantity: 
Makes 6-8 Portions

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Ingredients:

Egg Yolk Pasta Dough

  • 360 g (2 well-packed cups) 00 flour

  • 1¼ tsp (2 big pinches) kosher salt

  • 300 g (about 1¼ cups or 18–20) egg yolks

  • 1½ tsp extra-virgin olive oil

Amatriciana Sauce

  • 2 oz guanciale, diced

  • 2 oz pancetta, diced

  • 2 oz spicy Italian sausage, removed from casing

  • 1 small white onion, finely diced (about 1 cup)

  • 2 Tbsp tomato paste (from tube)

  • 2 cups dry white wine

  • 1 Tbsp Calabrian chili (more if you want it spicy)

  • 1 28 oz can San Marzano tomatoes, hand-crushed

  • 1 heaping spoonful butter (optional)

  • Freshly grated Pecorino Romano

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Directions:

Make the Dough

  1. On a clean surface or in a large bowl, combine the flour and salt, then form a wide well in the center.

  2. Pour the egg yolks and olive oil into the well. Using a fork, gently beat the yolks while gradually incorporating flour from the inner edges.

  3. Once most of the flour is incorporated and the mixture is too thick to mix with a fork, bring it together with your hands into a shaggy dough.

  4. Knead vigorously for 8-10 minutes, until the dough becomes smooth and elastic. It should feel firm but supple - not sticky.
    (If too dry, add a few drops of water; if too sticky, dust lightly with flour.)

  5. Wrap tightly in plastic wrap and rest at room temperature for 30–60 minutes before rolling.

Make the Sauce

  1. Place the guanciale and pancetta in a large sauté pan or rondeau over medium heat. Cook slowly to render the fat and lightly crisp the meat, about 6–8 minutes.

    The goal is deep flavor and gentle caramelization — not browning too fast.

  2. Once the fat has rendered and the pancetta edges start to crisp, add the spicy Italian Sausage. Break it up with a spoon and cook until lightly browned and no longer pink, about 5-6 minutes.

    This step builds the meaty backbone of the sauce.

  3. Add the diced white onion directly into the rendered fat and sausage mixture.

    Cook until soft and translucent, about 5 minutes, stirring occasionally.

    The onions should turn glossy and lightly golden.

  4. Stir in the tomato paste and cook for 2–3 minutes, allowing it to caramelize slightly and tint the oil deep red.

    This toasting step layers sweetness and richness into the base.

  5. Increase the heat to medium-high, pour in the white wine, and scrape the pan to release any browned bits.

    Reduce to sec (almost dry), about 5-8 minutes, until the alcohol cooks off and the sauce thickens slightly.

  6. Stir in the Calabrian chili and the hand-crushed San Marzano tomatoes.

    Reduce heat to low and simmer uncovered 25–30 minutes, stirring occasionally.

    The sauce should tighten and deepen in color as the flavors marry.

Make the Pasta

Using a pasta roller, or a rolling pin, roll out dough to your desired thickness (typically 1–1.5 mm) and cut into 8-10in long, ¼” wide noodles.

Serve!

Right before serving, stir a spoonful of butter into the sauce to make it silky and balance the heat.

Taste for seasoning — salt, spice, and acidity — and adjust as needed.

Toss with rigatoni, bucatini, or fresh tagliatelle, then finish with a generous sprinkle of Pecorino Romano and cracked black pepper if desired.