🍝 Pasta all’Amatriciana (Traditional Recipe)
A Roman favorite made with just a few ingredients but tons of flavor!
🍅 Ingredients (Serves 2–3):
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250g (~9 oz) pasta (traditionally bucatini, but spaghetti or rigatoni work)
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100g (~3.5 oz) guanciale (pork jowl), diced
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1 tbsp olive oil (optional, depending on how fatty the guanciale is)
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1/2 tsp red pepper flakes (optional, for heat)
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1 cup canned whole peeled tomatoes (San Marzano preferred), crushed by hand or blended
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Salt, to taste
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Freshly ground black pepper
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1/2 cup freshly grated Pecorino Romano cheese
👨🍳 Instructions:
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Cook the guanciale:
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In a skillet over medium heat, add guanciale (and olive oil if needed). Cook until it’s golden and crispy and the fat is rendered—about 5–7 minutes.
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Optional: Add red pepper flakes and let them sizzle briefly.
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Add tomatoes:
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Pour in the crushed tomatoes. Simmer gently for 10–15 minutes until the sauce thickens.
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Boil pasta:
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Cook pasta in well-salted boiling water until just al dente. Reserve 1/2 cup of pasta water.
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Combine:
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Toss drained pasta into the sauce with a splash of pasta water. Stir well to coat.
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Finish:
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Off heat, stir in grated Pecorino Romano and cracked black pepper. Add more cheese or water as needed for a silky finish.
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🧀 Optional Add-Ins:
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“con cipolla” → Add thinly sliced onion with the guanciale (not traditional but common).
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“con vino bianco” → Deglaze guanciale with a splash of dry white wine before adding tomatoes.
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“con pomodorini” → Use cherry tomatoes for a fresher take.
Want me to adjust the recipe based on a specific “con…” (e.g., mushrooms, onions, wine, or something else)? Just let me know!