Amatriciana Recipe

Pasta & Risotto

1. 1

   Boil water and prep

   Fill a large pot with water and bring to a boil. Salt the water generously, aiming for a seaworthy flavor. Set a timer for the pasta.

2. 2

   Prepare guanciale

   Cut guanciale into small ¼-inch cubes (lardons). This will render fat and provide crispy bits for the sauce.

3. 3

   Render guanciale

   Place a large skillet over medium heat and add the guanciale. Cook until the fat renders and the pieces become crisp, about 6–8 minutes. If the guanciale is lean and you need more fat, add 1 tablespoon of extra-virgin olive oil. Use a slotted spoon to transfer the crisp guanciale to a plate, leaving 2–3 tablespoons of rendered fat in the pan.

4. 4

   Chili and tomato base

   To the rendered fat, add the Calabrian chili and sauté for about 30 seconds. Stir in the crushed tomatoes and simmer until slightly thickened, about 8–10 minutes. Season with salt and black pepper to taste.

5. 5

   Cook pasta

   Meanwhile, cook bucatini in the boiling water until just shy of al dente. Reserve about 1/2 cup of pasta water before draining.

6. 6

   Combine pasta and sauce

   Return the crisp guanciale to the tomato sauce. Add the drained bucatini and a splash of pasta water. Toss over low heat to coat the pasta, then gradually stir in the Pecorino Romano, allowing it to emulsify into the sauce. If the sauce needs loosening, add a bit more pasta water.

7. 7

   Finish and serve

   Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately with extra Pecorino Romano grated over the top.