Amatriciana

10 minutes Prep Time
30 minutes Cook Time
4 Servings

A classic Italian pasta, Amatriciana is a regional specialty from Amatrice, Italy. The recipe requires just a few staple ingredients: guanciale (cured pork cheek) Pecorino Romano cheese, Tuttorosso San Marzano Style Hand Crushed Tomatoes, white wine and a chili pepper, served over bucatini pasta @theforeignfork

Ingredients

Instructions

Step one

Put the guanciale in a dry hot pan and saute until the fat renders and the guanciale crisps up, about 7-8 minutes.

Step two

Add the white wine and allow it to simmer untill it reduces to half. Remove the guanciale and set aside.

Step three

Add the red pepper to the fat still in the pan and saute for about 30 seconds.

Step four

Add the Tuttorosso San Marzano Style Hand Crushed Tomatoes and reduce the heat to low for 10-12 minutes, stirring occasionally.

Step five

Cook the bucatini noodles. When done, use tongs or a slotted spoon to remove the pasta from the pot, reserving some pasta water.

Step six

Add the guanciale back to the sauce and stir to combine. Then add the cooked pasta to the sauce on the stove and stir to make sure the pasta is coated.

Step seven

Remove the pasta from the heat, then sprinkle with Pecorino Romano. Toss the pasta in the pan untill the cheese melts into the dish.

Step eight

Serve and top with more Pecorino Romano and guanciale if desired.

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