Pasta all'Amatriciana
Pasta all Amatriciana
One of Rome's four great pasta dishes — all'Amatriciana, from the mountain town of Amatrice. Guanciale (cured pig cheek) fried until crispy, then a tomato sauce made with San Marzano tomatoes, a splash of white wine and Pecorino Romano. No onion, no garlic (in the original). Served with rigatoni or spaghetti.
- Total
- 35 min
- Serves
- 4
- Level
- Medium
Prep 15 min · Cook 20 min
Ingredients
Method
Render guanciale in a cold pan (no oil needed); cook over medium heat until the fat melts and the edges are crispy. Remove guanciale with a slotted spoon; leave the fat in the pan.
About 4 min
Add white wine to the guanciale fat; reduce by half.
About 9 min
Add tomatoes and chilli; season with pepper; simmer 15 minutes until slightly thickened.
About 9 min
Cook rigatoni to al dente; drain (keep pasta water).
About 9 min
Return guanciale to the sauce. Add pasta; toss over heat 1 minute. Off heat, add Pecorino in 2 additions with pasta water, tossing to emulsify. Serve with more Pecorino.
About 3 min
Nutrition per serving (estimate)
- Calories
- 580
- Protein
- 22 g
- Carbs
- 74 g
- Fat
- 22 g
- Fibre
- 4 g
- Sugar
- 6 g
- Sodium
- 760 mg
Contains: dairy
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Recipe by Boon Tools.