Pasta all’Amatriciana is a classic Italian dish that originates from the town of Amatrice in the Lazio region of Italy. Here’s a simple recipe to make Pasta all’Amatriciana:
Ingredients:
- 350g (12 oz) pasta (traditionally bucatini or spaghetti, but you can also use penne or rigatoni)
- 200g (7 oz) guanciale or pancetta, diced
- 1 can (400g/14 oz) of peeled tomatoes, crushed by hand or pureed
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup (120ml) dry white wine (optional)
- 1/2 cup (50g) freshly grated Pecorino Romano cheese
- Salt and black pepper to taste
- Extra virgin olive oil
Instructions:
- Heat a large skillet over medium heat and add a drizzle of olive oil. Once the oil is hot, add the diced guanciale or pancetta. Cook until the fat has rendered and the meat is crispy, about 5-7 minutes.
- Add the chopped onion to the skillet and cook until translucent, about 3-4 minutes. Then add the minced garlic and red pepper flakes, and cook for another minute until fragrant.
- If using white wine, pour it into the skillet and let it simmer until it reduces by half, about 2-3 minutes.
- Add the crushed tomatoes to the skillet, season with salt and black pepper to taste, and stir well. Let the sauce simmer over low heat for about 15-20 minutes, stirring occasionally, until it has thickened slightly.
- While the sauce is simmering, cook the pasta according to the package instructions in a large pot of salted boiling water until al dente. Reserve about a cup of pasta cooking water before draining.
- Once the sauce has thickened, add the cooked pasta to the skillet along with a splash of the reserved pasta cooking water. Toss everything together until the pasta is well coated in the sauce.
- Remove the skillet from the heat and sprinkle freshly grated Pecorino Romano cheese over the pasta. Toss again to combine.
- Serve the Pasta all’Amatriciana hot, garnished with additional grated cheese and a sprinkle of black pepper if desired. Enjoy!
This dish pairs wonderfully with a glass of Italian red wine and some crusty bread to soak up the sauce. Buon appetito!
