Pasta Alla Amatriciana
Indulge in the bold, rustic flavors of Italy with this authentic Pasta Alla Amatriciana recipe, a beloved classic from the Lazio region. Featuring crispy guanciale (cured pork cheek), luscious San Marzano tomatoes, and a hint of red chili flakes, this dish packs the perfect balance of smoky, tangy, and spicy flavors. Bucatini or spaghetti, coated in this rich tomato sauce and finished with a generous sprinkle of sharp Pecorino Romano, creates a comforting meal that's both simple and irresistible. With just 15 minutes of prep and 30 minutes of cooking time, this traditional recipe is perfect for a weeknight meal or an elegant dinner party centerpiece. Serve it hot and garnish with extra Pecorino for a touch of Italian authenticity your guests will adore.
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Recipe Information
Ingredients
- 150 grams Guanciale (cured pork cheek)
- 400 grams Tomatoes (preferably San Marzano, peeled)
- 400 grams Pasta (Bucatini or Spaghetti)
- 50 grams Pecorino Romano (grated)
- 1 tablespoon Extra-virgin olive oil
- 60 milliliters Dry white wine
- 0.5 teaspoons Red chili flakes
- 1 to taste Salt
Instructions
Cut the guanciale into thin strips (about 1 cm wide).
Heat a large skillet over medium heat and add the extra-virgin olive oil. Once warm, add the guanciale and cook until it becomes golden and crispy (about 5–7 minutes).
Add the red chili flakes to the skillet and stir for 30 seconds to release their aroma.
Deglaze the skillet with the dry white wine, allowing it to simmer until it reduces by half, approximately 2–3 minutes.
Lower the heat to medium-low, then add the peeled tomatoes to the skillet, crushing them lightly with a wooden spoon. Let the sauce simmer for 15–20 minutes, stirring occasionally, until it thickens slightly.
While the sauce is simmering, bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente according to package instructions (about 1–2 minutes less, as it will finish cooking in the sauce).
Reserve about 1 cup of pasta water, then drain the pasta.
Add the pasta to the skillet with the sauce and toss to coat it evenly. If the sauce seems too thick, add reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
Sprinkle the grated Pecorino Romano over the pasta and toss again to incorporate it into the sauce.
Taste and adjust seasoning with salt, if needed.
Serve immediately, garnished with additional Pecorino Romano, if desired. Enjoy your Pasta Alla Amatriciana!
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1282 mg | 56% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.0 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 344 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
