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Spaghetti all'Amatriciana
This is a case of using the best ingredients, since there are so few in this classic tomato sauce with guanciale, chilli pepper and Pecorino Romano cheese. Serve it with bucatini or rigatoni or even spaghetti.
Prep Time 5 minutes
Cook Time 15 minutes
Ingredients
- 100 grams of guanciale or good quality pancetta, sliced thinly, or 3.5 oz
- 1 tbsp olive oil
- 1/2 red chilli pepper seeded and deveined, minced
- 1/4 cup dry white wine optional, but I like it!
- 400 grams San Marzano type whole plum tomatoes with the juices or 14 oz can
- 1/2 cup freshly grated Pecorino Romano cheese
- salt and pepper
- 200-250 grams of spaghetti or rigatoni or 8-9 oz (2- 2.5 oz per person is typical, but you do you!)
Instructions
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Heat the sliced guanciale with the olive oil in a medium large sauté pan over a medium-low heat. Once the guanciale is starting to soften, addd the chilli.
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Once the guanciale is lightly golden and getting crisp on the edges, add the white wine and reduce by two tbsp.
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In a bowl if needed, crush the tomatoes with your fingers into rough chunks, and then add them to the sauté pan.
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Simmer on low heat for 10–15 minutes until the sauce has thickened. Taste and add salt and pepper, and a pinch of sugar if necessary (the sugar will help if the tomatoes are especially acidic)
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While the sauce is reducing, cook the pasta in a pan of heavily salted boiling water for 8–10 minutes, or as per package instructions.
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Once the pasta is al dente, reserve 1/2 cup of pasta water and drain the pasta. Add the pasta to the sauce, tossing to make sure the pasta is evenly coated. Cook for a minute, tossing the pasta in the sauce allowing it to soak in the flavours of the sauce. Use some of the pasta water to thin out the sauce if you find it too thick. Add 1/4 cup of the Pecorino Romano to the pasta and stir it through.
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Serve straight away with the remaining grated Pecorino Romano. Some people like to finish with torn basil leaves, go ahead if you want.