Tagliatelle All'amatriciana Recipe

Bring a large pot of water to a vigorous boil. Add 20 g salt so the water tastes slightly saline. Add 400 g fresh tagliatelle and cook until just al dente (typically 2–3 minutes for fresh pasta; follow package if different). Reserve about 200 ml of starchy pasta cooking water, then drain the pasta and keep it warm.

Prepare guanciale

While the water heats, cut 150 g guanciale into roughly 1 cm dice or batons. Heat a large heavy skillet over medium heat and add 1 tablespoon extra-virgin olive oil. Add the guanciale pieces and cook, stirring occasionally, until the fat renders and the pieces are crisp and golden, about 6–8 minutes. Remove and set aside on a plate lined with paper towel, leaving the rendered fat in the pan.

Sauté aromatics

Lower the heat to medium-low. If the pan looks very fatty, spoon off all but about 1–2 tablespoons of fat. Add the finely chopped medium onion and cook gently in the fat until translucent and soft, about 6–8 minutes. Add the 2 lightly crushed garlic cloves and 1 tsp red pepper flakes and cook briefly (30–45 seconds) until fragrant, taking care not to brown the garlic.

Deglaze

Raise the heat to medium and add 60 ml dry white wine to deglaze the pan, scraping up any browned bits. Let the wine reduce until mostly evaporated, about 1–2 minutes.

Simmer tomato sauce

Stir in 1 tablespoon tomato paste and cook 1 minute to caramelize. Add 400 g crushed tomatoes and 6 g salt. Bring to a gentle simmer and cook, uncovered, for 10–12 minutes so the sauce thickens slightly and flavours concentrate. Taste and adjust seasoning with up to 1 tsp freshly ground black pepper and a pinch more salt if needed.

Finish sauce with guanciale

Stir the reserved crispy guanciale (and any collected juices) back into the tomato sauce. Keep the sauce over low heat while you combine with the pasta.

Combine pasta and sauce

Add the drained tagliatelle to the skillet with the sauce. Toss gently to coat, adding reserved pasta cooking water a little at a time (about 2–4 tablespoons / 30–60 ml as needed) to loosen the sauce and create a silky emulsion. Continue tossing for 1–2 minutes until the pasta is fully coated and al dente. If the pan is small, combine in a large warm mixing bowl instead.

Add cheese and finish

Remove the pan from heat. Sprinkle in 80 g finely grated Pecorino Romano or Parmesan and toss briskly to melt the cheese into the sauce; if needed add a splash of reserved pasta water to reach a creamy consistency. Taste and adjust seasoning. If desired, stir in 2 tablespoons chopped fresh parsley for brightness.

Serve immediately onto warmed plates, topping each portion with a little extra grated cheese and a grind of black pepper.