Pasta Amatriciana (Authentic Recipe with Video!)
Pasta Amatriciana is a spicy tomato based pasta with pieces of rich pork (guanciale) and lots of pecorino cheese - it's easy to make, can be whipped up in 15 minutes, and proof of how sometimes the simplest dishes are the most delicious!
Servings: 4
Ingredients
- 8 oz guanciale
- 16 oz pasta rigatoni bucatini, or spaghetti
- 3.5 oz pecorino cheese finely grated
- 1/2 tsp crushed red pepper
- 1 28 oz peeled San Marzano tomatoes crushed; can sub with regular tomatoes
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1/2 cup white wine
Instructions
- Slice your guanciale into 1/4" thick slabs then 1/4" strips and place in a cold pan. Turn the heat up to high and cook for 5-6 minutes until the fat has rendered out and guanciale is crispy. Remove the guanciale to a paper towel lined plate. Drain the fat to a bowl, wipe out any burnt residue from the bottom of the pan, then return the guanciale fat to the pan.
- To the guanciale fat, add the crushed San Marzano tomatoes. Season with crushed red pepper, salt, black pepper, and wine, and simmer on low while your pasta cooks.
- Cook pasta to a minute before al dente in salted boiling water (1 tbsp kosher salt per 5 quarts of water), then add immediately the drained pasta to the sauce along with half a cup of pasta water and mix to combine.
- Add a handful of grated pecorino and continue mixing to thicken up the sauce over medium heat. Add 3/4 of the crispy guanciale to the sauce. Add the pasta to a plate, top with the remaining crispy guanciale and top with more freshly grated pecorino and enjoy!
Notes
Storage, Reheating, and Make Ahead:
- Store any leftover Pasta Amatriciana in an airtight container in the refrigerator for up to 3-4 days. The pasta will soften as it absorbs more of the sauce, and the sauce will thicken while stored in the refrigerator. The flavors will still be delicious but keep in mind that the textures will change slightly.
- Reheating in the microwave with a wet paper towel over the bowl or container to help 'steam' the pasta. Sometimes I like to add in a tablespoon of water to help loosen up the pasta sauce.
- I don't recommend making this ahead of time, as Pasta Amatriciana (and most pastas) taste best served fresh.
- If you can't find guanciale, pancetta or bacon will work in a pinch.
- Cook your guanciale in a cold pan - this will help render out the fat. If you cook it in a hot pan, it'll result in the guanciale being fried. The rendered fat will add richness and flavor to your Amatriciana sauce, which is quite simple and only has a handful of ingredients.
- Canned peeled tomatoes sometimes may still have tougher root ends of the tomatoes. I like to hand crush the tomatoes and remove these tougher ends so they don't end up in the sauce. This extra step is worth it for the end result.
- Save your pasta water! When mixing your pasta, sauce, and cheese, you'll notice that it will thicken over time. The pasta water can help you loosen the sauce and create the consistency you want.
- Using a pasta pan, like a saucier, allows you to toss the pasta in the sauce with cheese to help the pasta cling to the sauce. You'll hear a swishing sound when tossing which lets you know you're tossing it correctly!
Nutrition
Calories: 519kcal | Carbohydrates: 43g | Protein: 16g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 53mg | Sodium: 481mg | Potassium: 144mg | Fiber: 2g | Sugar: 2g | Vitamin A: 133IU | Vitamin C: 0.003mg | Calcium: 164mg | Iron: 1mg