Italian
Pasta all'Amatriciana
Roman pasta dressed in guanciale, tomato, and Pecorino, balancing rendered pork richness, bright acidity, chile warmth, and a firm noodle bite.
4 servings · 10 minutes prep · 25 minutes cook
Ingredients
Main
- 14 ounces bucatini or spaghetti
- 5 ounces guanciale, cut into 1/4-inch batons
- 1 dried peperoncino, crumbled
- 1/2 cup dry white wine
- 1 can (28 ounces) peeled Italian tomatoes, crushed by hand
- 1 teaspoon fine sea salt, plus pasta water salt
- 3 ounces Pecorino Romano, grated
Directions
Method
- Bring a large stockpot of well-salted water to a boil. Meanwhile, render the guanciale in a large skillet over medium-low heat until the fat is liquid and the pieces are golden, 8-10 minutes.
- Transfer the crisp guanciale to a plate, leaving the fat in the skillet. Add the peperoncino and dry white wine, then simmer until the wine is reduced by half.
- Add the peeled Italian tomatoes and fine sea salt. Simmer until the sauce tastes integrated and lightly thickened, about 15 minutes.
- Boil the spaghetti until about 2 minutes shy of al dente, reserving at least 1 cup pasta water.
- Transfer the pasta to the sauce and toss over medium heat, adding splashes of pasta water until the noodles are al dente and glossy. Fold in the guanciale.
- Serve immediately with the Pecorino Romano.
