All’amatriciana Recipe

Bring water to a boil

Fill a large pot with 4–5 liters of water and bring to a rolling boil. Add the coarse salt (about 2 tbs) when the water boils.

Cook pasta

Add the fresh homemade spaghetti or bucatini and cook until just al dente — fresh pasta typically takes 2–4 minutes depending on thickness. Stir occasionally to prevent sticking. Reserve about 250 ml of pasta cooking water just before draining.

Prepare guanciale

While the water heats, trim any tough rind from the guanciale and cut it into 1/3" (8 mm) strips or small lardons so they render evenly.

Render guanciale

In a large heavy skillet or sauté pan over medium heat, add the guanciale strips (no oil yet). Cook gently, stirring occasionally, until the fat is rendered and the pieces are crisp and golden at the edges, about 7–10 minutes. If the pan runs very dry, add 1 tbs olive oil to help the cooking but typically guanciale releases enough fat.

Sauté onion

Push the crisped guanciale to one side of the pan, add the extra-virgin olive oil (if using) and the thinly sliced onion. Sauté in the guanciale fat over medium heat until the onion is soft and translucent, about 5–7 minutes. Do not let the onion brown heavily — you want sweetness to balance the cured pork.

Add chili and deglaze

Stir in the crushed red pepper flakes and cook 30 seconds to bloom their heat. Pour in the dry white wine to deglaze the pan, scraping up any browned bits. Let the wine reduce by about half, 1–2 minutes.

Add tomatoes

Add the crushed San Marzano tomatoes (or passata) to the pan and stir to combine with the guanciale and onions. Bring the mixture to a gentle simmer. Reduce heat to low and simmer uncovered for 12–15 minutes, stirring occasionally, until the sauce thickens slightly. Taste and season with about 1 tsp salt and 1 tsp freshly ground black pepper, adjusting to taste — remember guanciale and Pecorino are salty.

Finish sauce texture

If the sauce seems too thick, stir in a few tablespoons of reserved pasta water to loosen. The goal is a silky sauce that will cling to pasta; the final adjustment will be done when tossing with the pasta.

Combine pasta and sauce

When the pasta is just al dente, transfer it directly from the pot to the skillet with the sauce using tongs or a spider (do not fully drain if possible). Add about 120–180 ml of the reserved pasta water. Toss vigorously over medium heat for 1–2 minutes so the pasta finishes cooking in the sauce and the starches emulsify to create a glossy coating. If needed, add more pasta water a tablespoon at a time to reach proper consistency.

Add Pecorino

Remove the pan from the heat and sprinkle in about 80 g of the finely grated Pecorino Romano. Toss vigorously to combine; the cheese will melt into the sauce and thicken it. Taste and add more Pecorino, salt or pepper if desired. Stir in the remaining crisp guanciale pieces so they distribute through the pasta.

Plate and serve

Divide the pasta among warm bowls. Finish each portion with a drizzle of extra-virgin olive oil (optional), a sprinkle of remaining Pecorino, and a scatter of chopped basil or parsley if using. Serve immediately.