Ah, pasta—it’s one of those foods that somehow always feels like a warm hug. My first encounter with Pasta All’Amatriciana was in a small, bustling trattoria in Rome, the kind where the laughter echoes against the cobblestones outside, and every bite seemed to tell a story.
The combination of crispy guanciale, tangy tomato sauce, and a hint of spicy pepper made my taste buds do a little happy dance. And you know what?
I’ve been chasing that flavor ever since—here’s my version that, I swear, might just be a love letter to that unforgettable night.
Steps
- Prepare the Pasta Water: Fill a large stockpot halfway with water, add 2 tablespoons of fine sea salt, and bring it to a boil.
- Slice the Guanciale: Cut the guanciale into ¼-inch-thick slices, then into pieces about ½ x 1 inch. Freezing the guanciale for 10 minutes prior can make slicing easier.
- Cook the Guanciale: Heat a large sauté pan over medium-low heat and add the guanciale. Cook until it turns golden brown and crispy, about 10 minutes, then transfer it to a plate and reserve ¼ cup of the rendered fat.
- Simmer the Sauce: Add the wine to the pan, scraping up any browned bits. Crush the tomatoes by hand and add them to the pan along with red pepper flakes, cooked guanciale, and reserved fat. Let the sauce simmer on medium-low, stirring occasionally, and add pasta water if the sauce is too dry.
- Boil the Pasta: Once the water is boiling, add the pasta and cook until it’s just shy of al dente, stirring occasionally.
- Combine Pasta and Sauce: Transfer the pasta to the sauté pan using a spider strainer or tongs, keeping the remaining pasta water. Toss the pasta in the sauce for 2-3 minutes until al dente, adding extra pasta water as needed.
- Finish the Pasta: Turn off the heat and gradually add cheese, tossing until melted and the sauce is glossy. Add more pasta water if necessary to achieve the desired consistency.
- Serve: Serve immediately with an extra sprinkle of cheese and a twist of black pepper.
Ingredients
- 1 pound (approximately 500 grams) uncooked pasta, such as mezzi rigatoni
- 4 1/2 ounces (125 grams) guanciale
- 1/4 cup (50 mL) dry white wine
- 1 can (28 ounces or 794 grams) San Marzano whole tomatoes, drained
- 1/4 teaspoon crushed red pepper flakes
- 3 1/2 ounces (100 grams) Pecorino Romano cheese
- Fine sea salt and freshly-ground black pepper
FAQ
- What are the main ingredients needed for Pasta all’Amatriciana?
- To make Pasta all’Amatriciana, you will need pasta (such as spaghetti, bucatini, or rigatoni), guanciale (or pancetta/thick-cut bacon as a substitute), dry white wine, San Marzano tomatoes, crushed red pepper flakes, Pecorino Romano cheese, sea salt, and black pepper.
- Can I substitute guanciale in the recipe?
- Yes, if guanciale is not available, you can use pancetta or thick-cut bacon as a substitute. However, guanciale is preferred for its unique flavor and texture.
- Is it necessary to use San Marzano tomatoes for the sauce?
- While San Marzano tomatoes are recommended for their sweet flavor, you can use any high-quality canned whole tomatoes if San Marzano are not available.
- How should the pasta be cooked for this dish?
- The pasta should be cooked until it is just shy of al dente, meaning it should still have a slight bite. This ensures it will finish cooking perfectly when tossed with the sauce.
- Can olive oil be added to the sauce?
- The official recipe includes olive oil for sautéing the guanciale, but it can be omitted as the guanciale itself provides enough fat. However, you can add it if desired.
Tips
- Prepare Ingredients in Advance: Before you start cooking, read through the entire recipe and prepare all your ingredients. This dish involves multitasking and moves quickly once you begin, so having everything ready will make the process smoother.
- Use Freshly-Grated Cheese: For the best texture and flavor, grate Pecorino Romano by hand instead of using pre-grated cheese, which often contains anti-caking agents. A microplane or fine grater will work well for this task.
- Choose the Right Pan Size: Ensure you use a large enough sauté pan to comfortably toss the pasta with the sauce. This prevents overcrowding and helps achieve a well-coated pasta.
- Handle Pasta Water Carefully: Reserve some of the starchy pasta water before draining the pasta. This water is valuable for adjusting the sauce’s consistency and helping it adhere to the pasta.
Equipment
- Large Sauté Pan: A wide pan with enough surface area is essential for tossing the pasta with the sauce.
- Spider Strainer or Tongs: Useful for transferring pasta directly from the boiling water to the sauté pan.
- Microplane or Fine Grater: Needed for finely grating the Pecorino Romano cheese.
- Slotted Spoon: Helpful for removing the guanciale from the pan without removing the rendered fat.
- Heatproof Measuring Cup: For safely handling and measuring the hot rendered fat from the guanciale.
