Description
Experience the authentic flavors of Rome with this classic Pasta Amatriciana recipe. Featuring bucatini pasta tossed in a rich, spicy tomato sauce with crispy guanciale and finished with sharp Pecorino Romano cheese, this dish is a perfect balance of savory, spicy, and cheesy notes that will transport your taste buds straight to Italy.
Ingredients
Scale
Pasta
- 400 grams Bucatini pasta (Can substitute with spaghetti or mezze maniche.)
Meat
- 150 grams Guanciale (Can substitute with pancetta or bacon, reduce added oil.)
Sauce
- 400 grams Canned peeled plum tomatoes (Opt for San Marzano for genuine taste.)
- 1 piece Dry chili pepper (Adjust to spice level preference.)
- 100 milliliters White wine (Pinot Grigio or similar) (Essential for deglazing the pan.)
- to taste Salt (Use sparingly as guanciale and cheese already have salt.)
- to taste Black pepper (Freshly cracked is recommended for serving.)
Cheese
- 100 grams Pecorino Romano cheese (Reserve for topping; add more to taste.)
Instructions
- Cook Guanciale: In a large pan over medium heat, cook the guanciale for 10-15 minutes until it becomes crispy and golden brown, rendering the fat.
- Deglaze Pan: Pour in the white wine and let it evaporate for a couple of minutes to infuse the flavor into the rendered fat.
- Remove Guanciale: Take out the crispy guanciale from the pan, leaving the rendered fat behind for the sauce base.
- Boil Pasta Water: While cooking the guanciale, bring a large pot of salted water to a rolling boil for the pasta.
- Prepare Sauce: Mash the canned peeled tomatoes and add them to the pan with the guanciale fat along with the dry chili pepper. Season lightly with salt and freshly cracked black pepper.
- Simmer Sauce: Let the sauce gently simmer for 20-25 minutes until it thickens and deepens in flavor.
- Cook Pasta: Add the bucatini to the boiling water and cook until just before al dente, then drain the pasta well.
- Combine Pasta and Sauce: Add the drained pasta back into the pan with the thickened sauce, then gently fold in the crispy guanciale pieces.
- Add Cheese: Remove the pan from heat and mix in the Pecorino Romano cheese, coating every strand thoroughly for a creamy finish.
Notes
- Guanciale provides the authentic flavor, but pancetta or bacon can be used as substitutes with slight adjustments in oil.
- Use San Marzano tomatoes for the most genuine taste in the sauce.
- Adjust the amount of dry chili pepper based on your preferred spice level.
- The Pecorino Romano cheese is salty; therefore, salt your sauce sparingly to avoid over-seasoning.
- Cooking pasta just before al dente ensures it finishes cooking perfectly when mixed with the sauce.
