Ingredients
- 150 g guanciale, cut into thin strips (or substitute pancetta or unsmoked bacon)
- 1/2 tsp red pepper flakes (or 1 fresh red chile), stemmed, seeded, and minced
- 1 small yellow onion, finely chopped
- 1 garlic clove, minced (optional)
- 125 ml dry white wine
- 2 x 400 g cans San Marzano tomatoes, crushed by hand or with back of wooden spoon
- 50 g Pecorino Romano cheese, finely grated (plus extra for serving)
- Sea salt and freshly ground black pepper, to taste
- 400 g dried pasta (rigatoni, bucatini, or spaghetti)
Instructions
- Render the Guanciale: In a large skillet over moderately low heat, cook the guanciale with red pepper flakes (or fresh chile). Let the fat slowly render and the guanciale become lightly golden—about 4-5 minutes. Don’t overcook; it will continue cooking with the onions.
- Sauté the Onion: Stir in the chopped onion and cook until softened (about 5-6 minutes). If using garlic, add it and cook for another 30 seconds to 1 minute.
- Deglaze with Wine: Pour in the white wine, scraping the pan if needed. Increase the heat slightly and let it simmer until reduced by half (about 2-3 minutes).
- Simmer the Sauce: Add the crushed San Marzano tomatoes, season lightly, and bring to a simmer. Reduce the heat and let it cook gently for 25-30 minutes, stirring occasionally, until thickened and full of flavour.
- Cook the Pasta & Finish: While the sauce simmers, cook the pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup (125ml) of pasta water, then drain. Toss the pasta into the sauce over medium-high heat for 1-2 minutes. Off heat, stir in the Pecorino Romano, adding a splash of reserved pasta water as needed to create a silky, smooth sauce that clings to the pasta.
- Serve: Plate immediately with extra grated Pecorino and freshly ground black pepper on top. Serve hot and enjoy!
Nutrition
Notes
Tips for the Best Amatriciana
- Use authentic ingredients – Guanciale, Pecorino Romano, and high-quality San Marzano tomatoes make all the difference.
- Render guanciale slowly – Cooking it over moderate heat ensures the fat melts properly and flavours the sauce.
- Don’t skimp on spice – Adjust chili flakes or black pepper to taste for the perfect balance of heat.
- Cook pasta al dente – Let it finish cooking in the sauce to absorb maximum flavour.
- Use pasta water for texture – A splash helps emulsify the sauce, making it beautifully silky.