Pasta alla Amatriciana
Pasta alla Amatriciana
Ingredients
- 360 g pasta
- 180 g guanciale, diced
- 140 g pecorino romano, finely grated
- 2 tins plum tomatoes
- as needed black pepper
- as needed salt
- as needed pasta water
Instructions
- 1
Add the diced guanciale to a cold pan. Bring the pan up to medium heat and render the fat down from the guanciale until it is golden brown. This should take about 6-7 minutes. Once rendered, set the guanciale aside, but leave the rendered fat in the pan.
⏱️ 7 min
- 2
In a separate bowl, crush the plum tomatoes by hand. Add these crushed plum tomatoes to the pan containing the guanciale fat. Season the tomatoes with salt and a generous amount of black pepper.
⏱️ 2 min
- 3
Reduce the tomato sauce in the pan until it becomes thick and is emulsified with the guanciale fat. This step should take approximately 10 minutes.
⏱️ 10 min
- 4
Cook the pasta in boiling water for 2-3 minutes less than its full recommended cooking time. Then, transfer the undercooked pasta directly into the pan with the tomato sauce, adding a ladle of pasta water.
⏱️ 5 min
- 5
Mix the pasta and sauce well for a couple of minutes to combine. Then, add the previously set-aside guanciale back into the pan.
⏱️ 2 min
- 6
Continue mixing the pasta and sauce. Add the finely grated pecorino romano. If the sauce appears too thick, add more pasta water until the desired consistency is reached. If the sauce is too thin, add more pecorino romano to thicken it.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pasta alla Amatriciana
- 360 g pasta
- 180 g guanciale, diced
- 140 g pecorino romano, finely grated
- 2 tins plum tomatoes
- as needed black pepper
- as needed salt
- as needed pasta water
Instructions
- 1
Add the diced guanciale to a cold pan. Bring the pan up to medium heat and render the fat down from the guanciale until it is golden brown. This should take about 6-7 minutes. Once rendered, set the guanciale aside, but leave the rendered fat in the pan.
⏱️ 7 min - 2
In a separate bowl, crush the plum tomatoes by hand. Add these crushed plum tomatoes to the pan containing the guanciale fat. Season the tomatoes with salt and a generous amount of black pepper.
⏱️ 2 min - 3
Reduce the tomato sauce in the pan until it becomes thick and is emulsified with the guanciale fat. This step should take approximately 10 minutes.
⏱️ 10 min - 4
Cook the pasta in boiling water for 2-3 minutes less than its full recommended cooking time. Then, transfer the undercooked pasta directly into the pan with the tomato sauce, adding a ladle of pasta water.
⏱️ 5 min - 5
Mix the pasta and sauce well for a couple of minutes to combine. Then, add the previously set-aside guanciale back into the pan.
⏱️ 2 min - 6
Continue mixing the pasta and sauce. Add the finely grated pecorino romano. If the sauce appears too thick, add more pasta water until the desired consistency is reached. If the sauce is too thin, add more pecorino romano to thicken it.
⏱️ 2 min