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–+ servings
Authentic Italian Amatriciana Sauce on a plate of bucatini

Authentic Pasta all'Amatriciana

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
  • ¾ pound pasta bucatini, spaghetti or rigatoni
  • ¼ cup white wine
  • 2 tbsp salt
  • 1 tbsp black pepper
  • 3 cup tomato sauce peeled tomatoes
  • 1 unit chilli
US Customary - Metric

Instructions

  • STEP 1: Cut the guanciale (pork jawl) into small pieces, place a cast-iron skillet over medium heat. When hot, add the Guanciale and cook, stirring until the Guanciale has rendered its fat. Add the peperoncino and letit simmer.
  • STEP 2: 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 while the peperoncino will release its flavor into the fat/oil that theguanciale left in the skillet. My preference is to remove the guanciale, because it will stay crunchier, adding a nice contrast to the amatriciana pasta.
  • STEP3: Now add the peeled tomatoes, previously crushed by hand and cook for 10minutes. Then add the guanciale to the sauce until it is warm again.
  • STEP4: Boil pasta in salted water until just shy of al dente, about 1 minute less than package recommends. Use tongs to transfer the pasta to the sauce.Preserve 1/4 cup of pasta cooking water and add it to the pot along with the pasta. Cook over high heat, stirring and tossing rapidly, until pasta is al dente and sauce has thickened and begins to coat noodles.  Switch off the heat, add Pecorino cheese, and stir rapidly to incorporate. Add a scrunch of freshly ground black pepper. 
  • Serve right away, passing more Pecorino cheese at the table. MANGIA!

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!