Description
Pasta Amatriciana is a classic Roman pasta dish with guanciale, San Marzano tomatoes, Pecorino Romano, and a touch of heat from red pepper flakes.
Ingredients
Units
Scale
- 6 oz bucatini or spaghetti pasta
- 4 oz guanciale or pancetta (or bacon), diced
- 1 cup shredded Pecorino Romano or Parmesan cheese
- 1/4 cup dry white wine
- 2 shallots
- 1/2 can (14 oz) San Marzano whole peeled tomatoes
- 1/2 teaspoon red pepper flakes
- Olive oil
Instructions
- Heat a generous splash of olive oil in a large skillet over medium heat. Cook the diced guanciale (or bacon) for 5 to 10 minutes, or until crispy. Pour in the white wine and increase the heat for a minute to allow the alcohol to evaporate. Meanwhile, finely chop the shallots.
- Remove the guanciale from the skillet and set aside. Add the shallots to the rendered fat and cook for a few minutes until softened.
- Add the red pepper flakes (or more if you like extra heat), the San Marzano tomatoes, and another splash of olive oil. Break up the tomatoes with a spoon and let the sauce simmer gently.
- Meanwhile, cook the spaghetti or bucatini until al dente. Grate the Pecorino Romano or Parmesan cheese.
- Transfer the pasta directly from the pot to the sauce, reserving the pasta water. Toss well so the sauce coats the pasta evenly.
- Add the shredded cheese, the crispy guanciale, and a few tablespoons of the reserved pasta water. Toss until everything is well combined and the sauce is silky.
- Taste and season with coarse sea salt if needed. Serve immediately.
Notes
If you’d like to make enough for four servings, simply double the ingredients.
- Cook Time: 30 minutes
- Category: Dinner
- Method: Boiling, Sautéing
- Cuisine: Italian