Description
Amatriciana is a classic Italian pasta dish from the Lazio region, featuring a rich tomato sauce made with guanciale, Pecorino Romano cheese, and a touch of chili for spice.
Ingredients
Units
Scale
- 1 lb spaghetti or bucatini pasta
- 2 tablespoons olive oil
- 4 oz guanciale, diced
- 1 can (14 oz) crushed tomatoes
- 1/2 teaspoon red chili flakes (optional)
- 1/4 cup dry white wine
- 1/2 cup Pecorino Romano cheese, grated
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook the pasta in salted water according to package instructions until al dente. Drain, reserving 1 cup of pasta water.
- Heat olive oil in a large skillet over medium heat. Add the diced guanciale and cook until crispy, about 5–7 minutes.
- Remove the guanciale and set aside, leaving the rendered fat in the skillet.
- Add red chili flakes (if using) and cook for 30 seconds. Then pour in the white wine, scraping up any browned bits from the skillet. Let it simmer for 2 minutes to reduce slightly.
- Stir in the crushed tomatoes and simmer the sauce for 10 minutes, allowing it to thicken. Season with salt and pepper to taste.
- Add the cooked pasta to the sauce, tossing to coat. Add reserved pasta water a little at a time to help the sauce adhere to the pasta.
- Return the guanciale to the skillet, toss to combine, and cook for another 2 minutes.
- Serve the pasta topped with grated Pecorino Romano and fresh basil or parsley, if desired.
Notes
- Guanciale can be substituted with pancetta if needed, though the flavor will be slightly different.
- This dish is best enjoyed with a generous amount of Pecorino Romano cheese for an authentic taste.
- For a spicier version, increase the chili flakes to your liking.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 5g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 45mg