Description
Amatriciana is a classic Italian pasta dish from the town of Amatrice, made with guanciale (cured pork cheek), tomatoes, and Pecorino Romano cheese, offering a rich and savory flavor.
Ingredients
Scale
- 400g spaghetti or bucatini
- 150g guanciale, diced
- 400g canned peeled tomatoes
- 60g Pecorino Romano cheese, grated
- 1 tablespoon olive oil
- 1 pinch red chili flakes (optional)
- Salt, to taste
- Black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add the guanciale and cook until crispy and golden brown, about 5-7 minutes.
- If using, add a pinch of red chili flakes and cook for another 30 seconds.
- Crush the canned tomatoes by hand or with a spoon and add them to the skillet with the guanciale. Simmer for about 10-15 minutes until the sauce thickens.
- Drain the pasta, reserving a bit of the cooking water.
- Add the pasta to the skillet and toss well to coat. If needed, add a splash of pasta water to loosen the sauce.
- Remove from heat and stir in the grated Pecorino Romano cheese.
- Serve immediately with extra cheese and a grind of black pepper.
Notes
- Guanciale is traditional, but pancetta can be used as a substitute if unavailable.
- Use Pecorino Romano for authentic flavor; Parmesan can be used in a pinch.
- Adjust chili flakes based on your heat preference.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 6g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 45mg
Keywords: Amatriciana, Italian pasta, guanciale pasta, tomato and cheese pasta, traditional Italian dish