Amatriciana Recipe
guanciale . san marzano tomatoes . pecorino romano . calabrian chili
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Guanciale
Cut the guanciale into small strips or cubes. In a large pan over medium heat, cook the guanciale until it's crispy and golden, releasing its fat.
- 2
Cook the Pasta
In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.
- 3
Make the Sauce
Add the San Marzano tomatoes to the pan with guanciale. Crush the tomatoes with a spoon and let them simmer for about 10 minutes. Add the Calabrian chili and stir well.
- 4
Combine Pasta and Sauce
Add the drained spaghetti to the sauce, tossing to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 5
Finish with Cheese
Remove from heat and stir in grated Pecorino Romano cheese. Season with salt and black pepper to taste.
- 6
Serve
Serve immediately, garnished with additional Pecorino Romano and a sprinkle of black pepper.