Penne Amatriciana Recipe

Bring water to boil

Put 4 liters of water in a large pot, bring to a vigorous boil over high heat. Add 1 tablespoon coarse salt once boiling.

Cook pasta

Add 400 g penne to the boiling water and cook until very al dente — about 1–2 minutes less than package instructions (usually 9–11 minutes depending on brand). Stir occasionally to prevent sticking. Before draining, reserve 1 cup (about 240 ml) of the pasta cooking water, then drain the pasta.

Prepare guanciale

While water heats, chop 200 g guanciale into 8 mm (about 1/3 inch) strips. Heat a large skillet over medium heat, add the guanciale. Cook, stirring occasionally, until the fat renders and the pieces are crisp and golden at the edges — about 8–10 minutes. If the guanciale seems very lean, add 1 tablespoon extra-virgin olive oil at the start to help rendering.

Sauté aromatics (optional)

If using onion, push the guanciale to the side of the pan or remove briefly leaving 1 tablespoon fat in the pan. Add the finely chopped small onion and the smashed garlic clove. Sauté over medium-low heat until the onion is translucent, about 4–5 minutes. Remove and discard the garlic clove after it flavors the oil to avoid a sharp raw bite.

Deglaze

Increase heat to medium-high and add 60 ml dry white wine to the pan to deglaze, scraping any browned bits. Let the wine reduce until nearly evaporated, about 2–3 minutes.

Build sauce

Stir in 1 tablespoon tomato paste and cook for 1 minute to concentrate flavor. Add 400 g crushed tomatoes, 1 teaspoon red pepper flakes, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Reduce heat to medium-low and simmer gently for 12–15 minutes, stirring occasionally, until the sauce thickens and the flavors meld. Taste and adjust seasoning — add more salt or pepper if needed.

Combine pasta and sauce

Return the drained penne to the pot or to the skillet with the sauce (if the skillet is large enough). Add about 1/2 cup of the reserved pasta water and toss to combine. Continue adding reserved water a few tablespoons at a time as needed to create a glossy, slightly silky sauce that clings to the pasta (you may not need the full cup). Cook together over low heat for 1–2 minutes to allow the pasta to finish cooking and absorb sauce flavors.

Add cheese and finish

Remove pan from heat. Add 60 g (about 3/4 of total) finely grated pecorino romano and toss vigorously to emulsify the cheese into the sauce, creating a creamy coating. If the sauce is too thick, add more reserved pasta water as necessary. Taste and adjust seasoning.

Serve

Portion the penne amatriciana onto plates, sprinkle the remaining pecorino romano on top and finish with freshly ground black pepper and optional chopped parsley. Serve immediately.