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Pasta all’Amatriciana Recipe

How to make Amatriciana pasta sauce

One of Rome’s iconic quartet of pasta sauces (along with carbonara, gricia, and cacio e pepe), Amatriciana is a heavenly combination of sweet tomatoes and salty guanciale bacon with a slight hint of spiciness. Originating in the town of Amatrice, north of Rome, it is now a staple dish in homes and restaurants of the Eternal City. 

Here is how you can make an authentic Pasta all’Amatriciana in your own kitchen:

 

Pasta all’Amatriciana

Serves 4

500g pasta (spaghetti, bucatini or rigatoni)

125g guanciale

100g pecorino romano, finely grated

6/7 San Marzano tomatoes, chopped (or 400g of canned tomatoes)

1 tbsp extra virgin olive oil

50ml dry white wine

1 red chili, finely chopped

Salt

Pepper

 

Bring a large pan of salted water to the boil for the pasta.

In the meantime, make the sauce. Cut the guanciale into chunks and put it into a large pan with the olive oil and chopped chili. Heat the pan and cook until the guanciale starts to brown and the fat turns transparent and begins to melt away. Cook everything together and then add the white wine.

Once the wine has evaporated, remove the guanciale from the pan and place on a paper napkin to remove the excess fat.

Add the fresh tomatoes cut in pieces  (previously blanched to remove the skin and seeds) or canned tomatoes to the iron pan. Adjust the salt and leave to cook for a couple of minutes. Add the pieces of guanciale back into sauce and mix.

Add the pasta to the boiling water and cook for the time suggested until perfectly ‘al dente’. Drain the pasta and add to the pan of sauce along with the pecorino cheese.

Mix everything together well and then serve with an extra sprinkle of pecorino and a crack of black pepper.

Buon appetito!

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Pasta all'Amatriciana Recipe
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Pasta all'Amatriciana Recipe
Description
Get the recipe for this delicious sauce made with tomatoes, guanciale, and pecorino with a hint of chili. Make the authentic Roman Amatriciana sauce with our classic recipe.
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Local Aromas
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