Pasta all'Amatriciana
By Culiora
A classic Roman pasta dish featuring crispy guanciale, a rich tomato sauce, and grated Pecorino Romano. The rendered pork fat emulsifies with starchy pasta water into a glossy sauce that clings perfectly to the pasta.
- Servings: 4
- Prep time: 10 min
- Cook time: 20 min
- Total time: 30 min
Ingredients
- 400 g bucatini or spaghetti
- 150 g guanciale (cured pork jowl), cut into 5 mm thick strips
- 400 g whole canned plum tomatoes (preferably San Marzano), hand-crushed
- 50 ml dry white wine
- 1 pcs dried peperoncino (chili), crumbled, or 1/2 tsp red pepper flakes
- 70 g Pecorino Romano, finely grated
- 1 tbsp salt for the pasta water
- freshly ground black pepper
Instructions
- Bring plenty of water (about 4 liters) to a boil in a large pot and add the salt.
- Place the sliced guanciale in a cold deep skillet. Set over medium heat so the fat renders slowly and the meat turns crispy without burning, about 7–8 minutes.
- Add the crumbled peperoncino once the guanciale starts turning golden and cook for an additional 1 minute. Pour in the white wine and let it cook off completely, about 1–2 minutes.
- Remove the guanciale with a slotted spoon and transfer to a plate to keep it crispy, leaving the rendered fat in the pan.
- Add the hand-crushed tomatoes to the skillet with the fat. Let the sauce simmer over medium-low heat for 10–12 minutes until slightly thickened. Season to taste with a little freshly ground black pepper.
- Meanwhile, cook the pasta (bucatini or spaghetti) in the salted water. Transfer the pasta directly into the sauce using pasta tongs about 2 minutes before it is fully cooked according to the package instructions (very al dente). Reserve at least 2 dl of the pasta cooking water.
- Stir the reserved guanciale (setting a little aside for serving) and 1 dl of the pasta water into the skillet. Finish cooking the pasta in the sauce, tossing constantly for 1–2 minutes until the sauce emulsifies and coats the pasta.
- Remove the pan from the heat. Scatter half of the grated Pecorino over the pasta and toss vigorously to create a creamy emulsion. Add an extra splash of pasta water if it seems dry.
- Divide among shallow bowls, top with the remaining crispy guanciale, the rest of the Pecorino, and a turn of freshly cracked black pepper.