Pasta All'Amatriciana
Pasta amatriciana is a simple tomato sauce recipe that is flavored with guanciale and pecorino. It is extremely simple and easy-to-make!
Ingredients
- 8 oz Guanciale Cubed
- 1.5 cup Pecorino Romano Freshly Grated
- 450 g Bucatini Al Dente
- Pepper Freshly cracked
- 1 can San Marzano Tomatoes Crushed
Instructions
- Bring pasta water to a boil – Salt pasta water – cook your pasta for 1-2 minutes under the directions listed on the box.
- Cut your guanciale into 1/2-inch lardons (strips or cubes).
- Cooked guanciale on low heat until golden brown and crispy – remove guanciale from pan and set aside – leave rendered fat in the pan.
- Crush your San Marzano tomatoes directly into the pan with the reserved guanciale fat – this is the flavor!
- Add your almost-cooked pasta to the sauce and continue cooking until the pasta is al dente.
- Add back the guanciale
- Add freshly grated pecorino and toss.
- Plate your pasta all amatriciana and enjoy!
Notes
Tips and tricks
-
- Cook the guanciale on low heat to render as much fat as possible.
- Remove the guanciale and leave it on the side until later in the dish to keep it crispy.
- Cook the pasta for 1-2 minutes less than the directions on the box and finish cooking the pasta in the sauce until al dente.