Spaghettini Alla Amatriciana Recipe
guanciale | Pecorino Romano | tomato
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Dice the guanciale into small pieces. Grate the Pecorino Romano cheese and set aside.
- 2
Cook the Guanciale
In a large skillet over medium heat, add the olive oil and the diced guanciale. Cook until the guanciale is crispy and the fat has rendered, about 5-7 minutes.
- 3
Add Tomatoes
Add the canned tomatoes to the skillet, breaking them up with a spoon. Stir in the red pepper flakes and a pinch of salt. Let it simmer for about 10-15 minutes, allowing the sauce to thicken slightly.
- 4
Cook the Spaghettini
Meanwhile, bring a large pot of salted water to a boil. Add the spaghettini and cook according to package instructions until al dente. Reserve about 1 cup of pasta cooking water, then drain the pasta.
- 5
Combine Pasta and Sauce
Add the drained spaghettini to the skillet with the sauce. Toss to combine, adding reserved pasta water as needed to achieve the desired sauce consistency.
- 6
Serve
Remove from heat and stir in the grated Pecorino Romano cheese. Season with black pepper and additional salt to taste. Serve immediately, garnished with more cheese if desired.
