All’amatriciana Recipe
Pasta with a sauce made from tomatoes, guanciale, and pecorino cheese.
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Ingredients
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Pasta
Sauce
Method
Cooking Pasta
Boil the Pasta
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Making the Sauce
Cook the Guanciale
In a large skillet over medium heat, add the guanciale. Cook until it’s crispy and golden brown, about 5-7 minutes. Remove excess fat if necessary, leaving about 1 tablespoon in the pan.
Add Tomatoes
Add the canned whole tomatoes to the skillet, breaking them up with a spoon. Stir in the red pepper flakes and cook for another 10 minutes until the sauce thickens.
Combining Pasta and Sauce
Mix Together
Add the drained spaghetti to the skillet with the sauce. Toss to combine, adding reserved pasta water as needed for desired consistency. Season with black pepper to taste.
Serve
Plate the pasta and generously sprinkle with grated Pecorino Romano cheese before serving.