Amatriciana Recipe
Guanciale, Fresh Roma Tomatoes, Shaved Pecorino, Fresh Cracked Black Pepper, Calabrian Chili
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Ingredients
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Pasta and Sauce
Method
Cooking Instructions
- 1
Prepare the Ingredients
Start by dicing the guanciale into small pieces and set aside. Chop the fresh Roma tomatoes into small chunks, discarding the seeds if desired.
- 2
Cook the Guanciale
In a large skillet over medium heat, add the diced guanciale. Sauté for about 5-7 minutes, or until the guanciale is crispy and golden brown. Remove excess fat if necessary, but leave some for flavor.
- 3
Cook the Pasta
Meanwhile, bring a large pot of salted water to a boil. Once boiling, add the spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the spaghetti.
- 4
Combine Tomatoes and Guanciale
Once the guanciale is cooked, add the chopped Roma tomatoes to the skillet. Cook for about 3-5 minutes, allowing the tomatoes to soften and release their juices.
- 5
Mix Pasta with Sauce
Add the drained spaghetti to the skillet with the guanciale and tomatoes. Toss to combine, adding reserved pasta water a little at a time if the sauce is too thick.
- 6
Season the Dish
Stir in the shaved Pecorino Romano cheese, fresh cracked black pepper, and Calabrian chili. Mix well to ensure everything is evenly coated. Adjust seasoning with salt and more black pepper if desired.
- 7
Serve
Plate the Amatriciana and finish with additional shaved Pecorino and a sprinkle of black pepper on top. Serve immediately.
