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Pasta all'Amatriciana
Traditional dish · Italian
A classic Roman pasta dish featuring guanciale, Pecorino Romano cheese, tomato, and chili pepper. This is the authentic, traditional preparation.
Ingredients
- Guanciale150g
- Pecorino Romano cheese100g
- San Marzano tomatoes400g
- Bucatini pasta320g
- Dry white wine50ml
- Red chili pepper1
- Saltto taste
- Black pepperto taste
Steps
- 1
Cut the guanciale into small strips or cubes. Finely chop the red chili pepper.
- 2
In a large pan, render the guanciale over medium-low heat until crispy and golden. Remove the guanciale from the pan, leaving the rendered fat.
- 3
Add the chopped chili pepper to the rendered fat and sauté for about 1 minute until fragrant.
- 4
Pour in the white wine and let it evaporate completely.
- 5
Crush the San Marzano tomatoes by hand or with a fork and add them to the pan. Season with salt and black pepper. Simmer for about 15-20 minutes, until the sauce thickens.
- 6
Meanwhile, cook the bucatini pasta in plenty of salted boiling water until al dente.
- 7
Drain the pasta, reserving some of the cooking water. Add the pasta to the sauce pan. Add the crispy guanciale back to the pan.
- 8
Toss the pasta with the sauce, adding a little pasta water if needed to achieve a creamy consistency. Stir in most of the grated Pecorino Romano cheese.
- 9
Serve immediately, garnished with the remaining Pecorino Romano cheese and a drizzle of the rendered guanciale fat if desired.
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