Tonnarello All'amatriciana Recipe
Tonnarello all'Amatriciana is a traditional Italian pasta dish made with tonnarelli, guanciale, tomato sauce, and Pecorino Romano cheese. The dish features thick, square-shaped tonnarelli that hold the savory sauce well, offering a robust flavor profile that is characteristic of the Amatriciana style from the Lazio region. Here's how to make it at home.
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Ingredients
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Pasta
Sauce
Method
Pasta Preparation
Boil Water
Fill a large pot with water, add salt, and bring it to a rolling boil.
Cook Tonnarelli
Add the tonnarelli pasta to the boiling water. Cook according to package instructions (usually around 8-10 minutes) until al dente.
Sauce Preparation
Prepare Guanciale
While the pasta is cooking, cut the guanciale into small strips or cubes.
Cook Guanciale
In a large skillet over medium heat, add the guanciale. Cook until the fat is rendered and the guanciale is crispy, about 5-7 minutes.
Add Tomato Passata
Once the guanciale is crispy, add the tomato passata to the skillet. Stir well and let it simmer for about 10 minutes.
Season Sauce
Add red pepper flakes and black pepper to the sauce. Adjust seasoning as needed.
Combine and Serve
Combine Pasta and Sauce
Once the pasta is cooked, reserve a cup of pasta water and drain the rest. Add the drained pasta to the skillet with the sauce. Toss well to combine. If the sauce is too thick, add some reserved pasta water to reach desired consistency.
Add Cheese
Grate the Pecorino Romano cheese and sprinkle it over the pasta. Toss again to ensure even distribution.
Serve
Serve immediately, garnished with additional Pecorino Romano and black pepper if desired.