85min 4 ppl
Pasta Amatriciana
35 minutes
2 people
Medium31–60 min or 7–12 steps
35 min · 9 steps
Medium: 31–60 min or 7–12 steps
580 kcalper person
Protein 24g
Carbs 64g
Fats 22g
About this dish
Guanciale rendered until golden, simmered with San Marzano tomatoes and pecorino — a fiery, punchy Roman sauce that takes 30 minutes and tastes like it took all day.
Allergy Info
Dairy, Gluten, Sulphites
Diet Info
Meat
Ingredients
Meat & Poultry
- Guancialecut into small cubes120 g
Dairy & Eggs
- Pecorino romanofinely grated, plus extra to serve40 g
Tins & Jars
- Tinned San Marzano tomatoescrushed by hand400 g
Dried Goods
- Rigatoni or bucatini160 g
Spices & Seasonings
- Small dried chillicrumbled, or a pinch of chilli flakes1
- Black pepper to taste
- Salt to taste
Oils & Condiments
- Dry white wine50 ml
Utensils
- Frying pan
- Large pot
- Colander
- Grater
- Wooden spoon
- Chef's knife
- Cutting board
Method
1
Cut the guanciale into small cubes and finely grate the pecorino romano. Crumble the dried chilli and hand-crush the tomatoes.
Approx. 5 minutes
2
Place the guanciale in a cold frying pan. Set over medium heat and cook for 8 minutes, stirring occasionally, until the fat has rendered and the guanciale is golden and crisp.
Approx. 8 minutes
3
Add the crumbled chilli to the pan and cook for 30 seconds, until fragrant.
Approx. 1 minutes
4
Pour in the white wine and cook for 2 minutes until almost fully evaporated.
Approx. 2 minutes
5
Add the crushed tomatoes. Season with a little salt (the guanciale and pecorino are salty) and black pepper. Stir to combine.
Approx. 1 minutes
6
Simmer over medium-low heat for 15 minutes, stirring occasionally, until the sauce thickens.
Approx. 15 minutes
7
Meanwhile, cook the pasta in heavily salted boiling water until al dente. Reserve 100ml pasta water before draining.
Approx. 10 minutes
8
Add the drained pasta to the sauce. Toss over the heat for 1 minute, adding a splash of pasta water if needed to loosen.
Approx. 1 minutes
9
Remove from the heat, add half the pecorino, and toss to coat. Serve immediately with the remaining pecorino sprinkled on top.
Approx. 1 minutes
