Amatriciana

Name: Amatriciana
Prep time: 10 min
Cook time: 25 min
Yield: 2 to 3 servings
Cuisine: Italian Menu
Ingredients: Guanciale — 150g; Peeled Plum Tomatoes — 400g; Dry White Wine — 100ml; Fresh Red Chilli — 1; Salt — To taste; Bucatini Pasta — 250g; Pecorino Romano Cheese — 50g

Hailing from the historic town of Amatrice, thick strands of al dente bucatini pasta are tossed in a rich tomato sauce infused with crispy, golden guanciale. Cooked in its own savoury rendered oils with a kick of red chilli, every tangle of pasta delivers a bold balance of smoky richness, subtle heat, and a generous dusting of sharp Pecorino Romano cheese.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 25 minutes

Servings: 2 to 3

Notes:

Pancetta or unsmoked bacon strips can be used if guanciale is unavailable.

Pecorino Romano provides the traditional sharp finish, but Parmesan can be substituted if needed.

Bucatini is the classic pasta choice, though spaghetti or rigatoni work equally well.

Dry white wine can be omitted or replaced with a splash of pasta water.

Prepare the Guanciale and Tomatoes
Slice the guanciale into thick strips. In a bowl, gently crush the peeled plum tomatoes with a fork to maintain a rustic texture.

Crisp the Meat
Place a large pan over low heat and add the guanciale strips. Cook slowly for several minutes, allowing the fat to render until the strips become golden and crispy on the outside.

Deglaze with Wine
Pour the dry white wine into the pan with the crispy guanciale. Allow it to simmer and boil gently for about 3 minutes until the alcohol completely evaporates.

Simmer the Tomato Sauce
Add the crushed tomatoes to the pan along with a pinch of fresh chilli and a light pinch of salt. Simmer gently over medium heat for roughly 15 minutes until the sauce thickens and the flavours meld.

Cook the Pasta
Bring a large pot of salted water to a boil. Add the bucatini and cook until al dente, about 2 minutes less than the package instructions.

Combine and Serve
Transfer the drained bucatini directly into the sauce pan. Toss and stir over low heat for 1 to 2 minutes until well coated. Turn off the heat, stir in the grated Pecorino Romano cheese, and serve immediately.