Amatriciana
Crispy guanciale, San Marzano tomatoes, and Pecorino Romano in a sauce that's bold, porky, and just a little spicy. Rome's most satisfying pasta, done right.
Ingredients
- 14 ozrigatoni or bucatini
- 5 ½ ozguanciale(cut into 1 cm lardons)
- ½ tspdried chili flakes
- ½ cupdry white wine
- 14 ozcanned whole San Marzano tomatoes(crushed by hand)
- 1 pinchfine salt
- ½ cupPecorino Romano(finely grated, plus more to serve)
- 1 tbspblack pepper(coarsely ground)
Method
- 01
Bring a large pot of well-salted water to a boil.
- 02
Place the 5 ½ oz guanciale in a cold, wide skillet. Set over medium heat and cook, stirring occasionally, for 8–10 minutes until the fat has rendered and the edges are golden and crisp.
- 03
Add the ½ tsp chili flakes to the guanciale and stir for 30 seconds to bloom in the rendered fat.
- 04
Pour in the ½ cup dry white wine and let it bubble, scraping up any browned bits, until almost fully evaporated, about 2 minutes.
- 05
Add the 14 oz crushed San Marzano tomatoes. Stir to combine, reduce heat to medium-low, and simmer uncovered for 12–15 minutes until the sauce thickens and the fat pools on the surface.
- 06
Meanwhile, cook the 14 oz pasta in the boiling salted water until 2 minutes shy of al dente. Reserve 1 cup of pasta cooking water before draining.
- 07
Transfer the drained pasta directly into the skillet with the sauce. Add a splash of the reserved pasta water and toss over medium heat for 2 minutes until the pasta is coated and the sauce clings.
- 08
Remove the skillet from the heat. Add half the ½ cup Pecorino Romano and toss vigorously, adding more pasta water a tablespoon at a time if needed to keep the sauce glossy.
- 09
Divide among warmed bowls. Finish each portion with the remaining Pecorino Romano and the 1 tbsp coarsely ground black pepper.
Adapted from public domain & community sources