Linguine Amatriciana Recipe
Make Linguine Amatriciana Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta & finishing
Amatriciana sauce
Method
Pasta & finishing
- 1
Bring water to a boil and cook linguine
Fill a large pot with water and bring to a rolling boil. Add 1 tablespoon salt. Add 12 oz linguine and cook according to package instructions until very al dente (1–2 minutes shy of package time, usually 8–9 minutes). Reserve 1 cup of the starchy pasta cooking water, then drain the pasta and set aside.
- 2
Finish the pasta in sauce
When the sauce is ready and still warm in the pan, add the drained linguine directly to the sauce. Toss with tongs or two forks, adding reserved pasta water a little at a time (start with 1/4 cup) to loosen and help the sauce emulsify and cling to the pasta. Continue tossing for 1–2 minutes until the pasta is cooked to al dente with the sauce coating each strand. Remove from heat, then sprinkle 3 oz finely grated Pecorino Romano and freshly ground black pepper. Toss again until the cheese melts into the sauce; add more pasta water if needed to create a glossy finish. Taste and adjust salt/pepper.
Amatriciana sauce
- 3
Prepare guanciale
Cut 6 oz guanciale into 1/4" (6 mm) strips. In a large skillet or sauté pan over medium heat, add 1 tablespoon extra-virgin olive oil and the guanciale. Cook, stirring occasionally, until the fat renders and the meat is crisp around the edges, about 7–9 minutes. Remove and reserve the crisped guanciale on a plate lined with paper towel, leaving the rendered fat in the pan.
- 4
Sauté aromatics (optional)
If using onion, add the finely chopped small yellow onion to the pan with the rendered fat over medium heat. Sauté until translucent, about 4–5 minutes. Add 1 smashed garlic clove and cook 30–45 seconds until fragrant, then remove and discard the garlic clove (keeps a cleaner tomato flavor).
- 5
Deglaze and build the sauce
Increase heat to medium-high and add 1 tablespoon dry white wine to deglaze the pan, scraping up any browned bits. Let the wine reduce by half, about 1–2 minutes. Stir in 1 tablespoon tomato paste and cook 1 minute to caramelize slightly, then add the 28 oz crushed tomatoes. Stir to combine.
- 6
Simmer
Add 1 teaspoon red pepper flakes (adjust to taste), 1 teaspoon salt, and 1 teaspoon sugar (optional). Bring the sauce to a gentle simmer, then reduce heat to low and simmer uncovered for 15–20 minutes until the sauce thickens and flavors concentrate. Taste and adjust seasoning.
- 7
Combine guanciale with sauce
Return about two-thirds of the crisped guanciale to the sauce (reserve a handful for garnish). Stir and simmer 1–2 minutes to marry flavors. The sauce should be silky but not watery; if too thick, loosen with a few tablespoons of reserved pasta water when combining with the pasta.