Pasta Amatriciana
Indulge in the bold and savory flavors of authentic Pasta Amatriciana, a classic Italian dish that combines simplicity with mouthwatering depth. This dish features perfectly al dente spaghetti tossed in a rich tomato sauce infused with crispy guanciale, a touch of dry white wine, and a subtle kick of red chili flakes. The Pecorino Romano cheese adds a sharp, tangy finish, while the silky sauce clings to every strand of pasta, making each bite irresistible. With just 35 minutes from start to finish, this traditional Roman recipe is perfect for a satisfying weeknight meal or an impressive dinner for guests. Whether you're a fan of Italian cuisine or a pasta enthusiast, Pasta Amatriciana is sure to become a favorite. Keywords: Pasta Amatriciana recipe, authentic Italian pasta, guanciale recipes, tomato sauce pasta, quick dinner ideas.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 150 grams guanciale
- 400 grams canned whole peeled tomatoes
- 2 tablespoons extra virgin olive oil
- 60 milliliters dry white wine
- 1 teaspoon red chili flakes
- 100 grams Pecorino Romano cheese, grated
- 1 to taste salt
- 1 to taste black pepper, freshly ground
Instructions
Start by preparing the guanciale. Cut it into thin strips about 1/4 inch (0.6 cm) thick. This will allow it to render down evenly and become crispy.
Place a large skillet over medium heat and add 2 tablespoons of olive oil. Once the oil is hot, add the guanciale strips. Cook until they are golden and crispy, about 5-7 minutes. Stir occasionally to ensure even cooking.
When the guanciale is crispy, add the dry white wine to the pan. Stir and cook for 2-3 minutes, letting the wine reduce and absorb the flavors from the guanciale.
Meanwhile, crush the canned tomatoes using your hands or a masher to break them into smaller chunks. Add these to the skillet along with the red chili flakes. Stir well and bring to a simmer. Allow the sauce to cook for about 10 minutes, or until it thickens.
While the sauce is simmering, bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to the package instructions, generally about 8-10 minutes.
Once the pasta is cooked, reserve about 1/2 cup (120 ml) of the pasta cooking water, then drain the spaghetti.
Add the cooked spaghetti to the skillet with the tomato sauce. Toss everything together over low heat, adding a bit of the reserved pasta water if needed to create a silky sauce that coats the pasta.
Remove the skillet from heat and quickly add the grated Pecorino Romano cheese. Toss well to combine and melt the cheese. Adjust seasoning with salt and freshly ground black pepper to taste.
Serve the pasta hot, topped with extra grated Pecorino Romano cheese if desired and a sprinkle of black pepper.
Nutrition Facts
Calories |
1987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.0 g | 133% | |
| Saturated Fat | 40.3 g | 201% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 5732 mg | 249% | |
| Total Carbohydrate | 143.6 g | 52% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 14.6 g | ||
| Protein | 84.6 g | 169% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 1103 mg | 85% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1312 mg | 28% | |
*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.
