Amatriciana

Ingredients

Servings:
Ingredients
  • ▪ 1 Pound Bucatini pasta or spaghetti or penne
  • ▪ 1 Tablespoon Olive Oil
  • ▪ 6 ounces (170 g) guanciale, cut into slices about 1/8 inch thick and then into 3/4- by 1/4-inch strips
  • ▪ Pinch red pepper flakes
  • ▪ 1/4 Cup (60 ml) dry white wine - Pinot Grigio
  • ▪ 1 Can (28 oz) Whole Peeled Tomatoes, crushed by hand
  • ▪ Salt & Pepper to Taste
  • ▪ 1 Ounce (30 g) grated Pecorino Romano cheese, plus more for serving
Dinner, Pasta

Amatriciana

Traditionally made with guanciale (cured pig jowl), pancetta can be used if guanciale is unavailable. Do not use the salted pig jowls found in the southern US. Bacon is a last resort, but be sure it is not sugar or maple cured.

Prep: 15 mins
Cook: 30 mins

Instructions

  • Add the guanciale and olive oil to a large frying pan over medium-low heat until browned but still tender, about 4-5 minutes.
  • Deglaze with the white wine and cook until the amount of liquid is reduced by half.
  • Add in the tomatoes and crushed red pepper flakes, and stew for 5-10 minutes.
  • In the meantime, cook your pasta, drain it, and add it to the sauce and mix in with the cheese until it is completely melted.
  • Adjust the seasonings with salt and pepper and serve.