Perciatelli All Amatricianna
Indulge in the bold and comforting flavors of Perciatelli All’Amatriciana, a classic Italian pasta dish hailing from the Lazio region. This recipe combines perfectly al dente perciatelli—or bucatini—with a rich, savory sauce crafted from crispy guanciale, tangy San Marzano tomatoes, and a touch of dry white wine for depth. Accented by a hint of red chili flakes for a gentle kick and topped with sharp, salty Pecorino Romano cheese, this dish offers a taste of authentic Italian cuisine in every bite. With simple ingredients and a straightforward preparation, it’s the ideal recipe for a cozy weeknight dinner or a special occasion meal. Pair it with a glass of your favorite Italian red wine and serve immediately for an unforgettable dining experience! Keywords: Perciatelli all’Amatriciana recipe, authentic Italian pasta, guanciale pasta sauce, San Marzano tomatoes, Pecorino Romano pasta.
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Recipe Information
Ingredients
- 400 grams Perciatelli pasta (or bucatini)
- 150 grams Guanciale (cured pork cheek), diced
- 400 grams Canned San Marzano tomatoes, crushed
- 100 grams Pecorino Romano cheese, grated
- 2 tablespoons Extra virgin olive oil
- 60 milliliters Dry white wine
- 1 teaspoon Red chili flakes
- 1 to taste Salt
- 1 to taste Ground black pepper
Instructions
Bring a large pot of salted water to a boil while preparing the sauce.
Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the diced guanciale and cook for 5-7 minutes, stirring occasionally, until the fat has rendered and the guanciale is golden and crispy.
Stir in the red chili flakes and cook for 1 minute to bloom their flavor.
Deglaze the pan with the dry white wine, scraping up any browned bits from the bottom, and let it simmer for 2-3 minutes until reduced by half.
Add the crushed San Marzano tomatoes and stir well to combine. Season with a small pinch of salt (keeping in mind that the guanciale and Pecorino Romano are salty) and freshly ground black pepper.
Simmer the sauce for 15 minutes over low heat, stirring occasionally, until slightly thickened.
Meanwhile, cook the perciatelli pasta in the boiling water until al dente, according to the package instructions.
Reserve about 1 cup of the pasta cooking water, then drain the pasta.
Add the drained pasta to the skillet with the sauce, tossing well to coat. Add a splash of the reserved pasta water if needed to help the sauce cling to the pasta.
Remove the pan from the heat and stir in half of the grated Pecorino Romano cheese.
Plate the pasta and top with the remaining Pecorino Romano cheese. Serve immediately with extra freshly ground black pepper, if desired.
Nutrition Facts
Calories |
3260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.1 g | 218% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 6834 mg | 297% | |
| Total Carbohydrate | 323.6 g | 118% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 22.0 g | ||
| Protein | 100.7 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1176 mg | 90% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1516 mg | 32% | |
*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.
