Amatriciana
Servings: people
In this blog post I'll show you how to make Amatriciana like we make it in Rome, with simple ingredients, and in less than 30 minutes.Disclaimer: this dish might make you want to pack your bags and move to Italy.
Ingredients
- 12 ounces bucatini or spaghetti
- 1 pound tomato passata or whole canned peeled tomatoes
- 1½ ounces guanciale
- ¼ cup dry white wine
- ⅛ teaspoon black pepper + red pepper flakes to taste (optional)
- 1 cup (2.5 oz) pecorino romano grated
Instructions
- PREPARE THE GUANCIALEWith a serrated/bread knife, cut off pepper and rind from the piece of guanciale.Cut 3 to 4 slices of guanciale ⅓ inch (0.9cm) thick. Cut into strips (see video). You need about 1½ ounces guanciale pieces.Add pieces to a dry hot skillet and cook for 5-7 minutes on medium-low heat.The fat should melt and the guanciale should get crispy. Taste one piece, it's divine!Remove ⅓ of crispy guanciale from the pan, and set aside for later.
- MAKE THE SAUCEAdd ¼ cup dry white wine to the hot skillet with the remaining guanciale and cook for 2 to 3 minutes.When the wine aroma is gone, add 1 pound tomato passata ⅛ teaspoon black pepper, and red pepper flakes to taste.Let simmer for 15 minutes stirring occasionally. Your amatriciana sauce is ready.
- COOK THE PASTAWhile the sauce simmers, cook 12 ounces bucatini in plenty of lightly salted boiling water. Also, finely grate about 1 cup (2.5 oz) pecorino romano.The pasta should be cooked al-dente, with a slight bite, about 1 minute less than instructed on the package.Fish pasta out of the water and add it to the Amatriciana sauce.Add ½ cup of pasta cooking water (or more if required) and finish cooking pasta in sauce for 30 to 60 seconds while stirring.
- SERVE AMATRICIANATurn heat off, then add half of the pecorino.Stir until it melts.Divide into portions then top with a few pieces of crispy guanciale that you set aside earlier, a twist of freshly cracked black pepper, and a sprinkle of the remaining grated pecorino.
