Pasta all'Amatriciana (Roman Guanciale Tomato Pasta)
Pasta all'Amatriciana originates from the town of Amatrice east of Rome and is built on the rendered fat of guanciale - cured pork jowl - which provides the deep, savory backbone of the entire dish. The guanciale is cooked slowly over low heat until its fat fully renders and the meat turns crisp, and this fat becomes the base of the tomato sauce. Hand-crushed whole tomatoes are simmered at medium heat until their raw acidity fades and a concentrated sweetness emerges. Chili flakes add a gentle warmth that lifts the sauce, while Pecorino Romano grated over the finished plate brings a sharp saltiness that sharpens every other flavor. Bucatini is the traditional pasta choice - its hollow center traps sauce inside, delivering consistent flavor in every bite.
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Instructions
- 1
Cut guanciale into batons and render slowly in a pan over medium-low heat.
- 2
When crisp, reserve some for topping and sauté onion in the rendered fat.
- 3
Add chili flakes, then crushed tomatoes, and simmer for 12 minutes into a sauce.
- 4
Cook pasta to al dente and reserve 120 ml of pasta water.
- 5
Add pasta to sauce and toss vigorously for 1-2 minutes, adjusting with pasta water.
- 6
Plate and finish with Pecorino and the reserved crispy guanciale.
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