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Authentic Italian Amatriciana Sauce on a plate of bucatini

Authentic Italian Amatriciana Sauce

The punch of red pepper flakes, the depth of flavor of guanciale, the richness of a velvety tomato sauce, and the sharpness of pecorino cheese are perfectly balanced in this Amatriciana Sauce, a classic Italian recipe that will conquer your taste buds.
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Main Course, Pasta
Cuisine: Italian
Keyword: Amatriciana, Italian Pasta Recipe, Quick Recipe, Regional dish, Under 30 minute
Difficulty: Beginner
Servings: 4
Calories: 810kcal

Ingredients

  • 8 oz guanciale bacon chopped
  • 6 tbsp pecorino
  • 3/4 pound pasta bucatini, spaghetti or rigatoni
  • 1/4 cup white wine
  • 2 tbsp salt
  • 1 tbsp black pepper
  • 3 cup tomato sauce peeled tomatoes
  • 1 unit chilli
US Customary - Metric

Instructions

  • Cut the guanciale or pancetta into small pieces, place in a cast iron skillet and fry over medium heat until the fat has melted.
  • Add the peperoncino and let it simmer, the peperoncino will release its flavor into the fat/oil that the guanciale left in the skillet.
  • Add ½ cup of white wine. It will help remove the guanciale bits and give the sauce a richer flavor. Remove the guanciale with a slotted spoon.
  • Now add the peeled tomatoes and cook for 10 minutes. Then add the guanciale to the sauce until it is warm again.
  • Cook the pasta in salted water until al dente, drain and mix with the sauce, top it with pecorino and black pepper. Serve hot.

Nutrition

Calories: 810kcal | Carbohydrates: 75g | Protein: 22g | Fat: 46g | Sodium: 5033mg | Potassium: 836mg | Fiber: 6g | Sugar: 10g | Vitamin A: 837IU | Vitamin C: 13mg | Calcium: 132mg | Iron: 3mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!