Pasta all'Amatriciana (Roman Guanciale Tomato Pasta)
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Some of the crisped guanciale is held back from the tomato sauce and scattered over the bucatini with pecorino at the end, so the plate has two textures: pork softened in the sauce and crunchy pieces on top.
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The clear fat it renders over medium-low heat is what the tomatoes cook in. Cutting the guanciale into thick batons keeps it from drying out.
Ingredients
Instructions
- 1
Cut 120 g guanciale into batons that are not too thin so they crisp without drying out.
Finely chop 60 g onion, then crush 300 g whole canned tomatoes by hand before the pan gets hot.
- 2
Put 1 tablespoon olive oil and the guanciale in a pan over medium-low heat.
Cook about 6 minutes, stirring often, until the fat turns clear and rendered and the edges look crisp, not burnt.
- 3
When the guanciale is crisp, lift out a small portion for topping and leave the rendered fat in the pan.
Add the onion and cook over medium heat for 2 minutes, just until softened and sweet.
- 4
Add 0.5 teaspoon chili flakes and stir for only 20 seconds so the spice blooms without scorching.
Add the crushed tomatoes and simmer over medium heat for 12 minutes, until sharper acidity softens.
- 5
Cook 200 g bucatini in water seasoned with 0.75 teaspoon salt until al dente.
Before draining, reserve 120 ml pasta water, because its starch will loosen the sauce and help it cling to the hollow pasta.
- 6
Add the pasta to the sauce and toss over high heat for 1 minute, splashing in pasta water until glossy and coating.
Turn off the heat, then finish with 40 g Pecorino Romano and reserved guanciale.
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