pasta all'amatriciana
The genuine pasta amatriciana recipe
Servings: 4 people
Ingredients
- 1 lb bucatini, penne, or rigatoni
- 3 oz guanciale pancetta or bacon
- 1 splash of dry white wine
- 28 oz canned peeled tomatoes or fresh very ripe and scented tomatoes
- 1 tbs red pepper flakes
- 2 cup grated Pecorino cheese
- 1 tbsp olive oil
- Salt and Pepper
Instructions
- Sauté the pancetta or bacon until the fat is rendered and the meat is crisp.
- Take out the cooked pork and set aside.
- Simmer the white wine with the pork fat until reduced.
- Add sliced tomatoes to the pan (also peeled if you are using fresh ones).
- Season with salt and simmer until it thickens (if it is too dry, add a little extra virgin olive oil and reduce the heat to low).
- In the meantime, cook the pasta al dente in plenty of salted water, roughly 6 quarts for 1lb of pasta.
- Drain and pour it into a serving bowl; add the sauce, the crispy pancetta, and the Pecorino.
- Toss evenly and add some red pepper flakes according to your taste.
- Eat all the amatriciana as this does not reheat well.
Nutrition
Calories: 188kcal | Carbohydrates: 1g | Protein: 3g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 23mg | Sodium: 215mg | Potassium: 39mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 593IU | Vitamin C: 0.01mg | Calcium: 7mg | Iron: 0.4mg