Pasta all'Amatriciana Recipe
Dive into this authentic Pasta all’Amatriciana recipe! Crispy guanciale, crushed tomatoes, and Pecorino Romano create a spicy, savory Italian classic.
Ingredients
- 1 pound bucatini pasta
- 6 ounces guanciale sliced into strips
- 1/4 cup dry white wine
- 28 ounces whole peeled tomatoes hand-crushed
- 1 teaspoon red pepper flakes
- Salt to taste
- Freshly ground black pepper to taste
- 1 cup grated Pecorino Romano cheese
Instructions
- Bring a large pot of salted water to a boil for the pasta.
- In a skillet, cook the guanciale over medium heat until crispy, about 5-7 minutes. Remove guanciale and set aside.
- Deglaze the skillet with white wine, scraping up any browned bits.
- Add the hand-crushed tomatoes and red pepper flakes to the skillet. Season with salt and pepper. Simmer the sauce for about 15 minutes.
- While the sauce simmers, cook the bucatini in the boiling water until al dente, about 8 minutes.
- Drain the pasta, reserving 1/4 cup of the pasta water. Add the pasta and reserved water to the tomato sauce. Stir in the crispy guanciale.
- Remove from heat and stir in the Pecorino Romano cheese until the sauce becomes creamy.
- Serve immediately, topped with additional cheese if desired.
Nutrition
Calories: 579kcalCarbohydrates: 63gProtein: 19gFat: 27gSaturated Fat: 11gSodium: 643mgFiber: 4g
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