Pasta all'amatriciana

Name: Pasta all'amatriciana
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g bucatini or spaghetti; 150 g guanciale (or pancetta), cut into 1 cm strips; 400 g canned peeled tomatoes, crushed by hand; 1 small dried chilli (peperoncino); 80 g pecorino romano, grated; 1 tbsp olive oil, freshly ground pepper, salt

Time: 35 min4 servingsapprox. 650 kcal / serving (estimated)approx. 27 g protein / serving

Pasta all'amatriciana is a Roman classic from the town of Amatrice: crisp guanciale, a spicy tomato sauce and pecorino. It's rich, a little hot and salty, and the hollow tubes of bucatini hold the sauce well. Simple, yet one of the best pasta dishes there is.

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Ingredients

400 g bucatini or spaghetti
150 g guanciale (or pancetta), cut into 1 cm strips
400 g canned peeled tomatoes, crushed by hand
1 small dried chilli (peperoncino)
80 g pecorino romano, grated
1 tbsp olive oil, freshly ground pepper, salt

Method

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Cook the guanciale with the oil in a cold pan over medium heat for 8-10 minutes, until the fat renders and it turns crisp; remove some of it.
Fry the chilli in the fat for 30 seconds.
Add the tomatoes, season with salt (carefully) and cook for 15-18 minutes, until it becomes a thick sauce.
Meanwhile, cook the pasta al dente in plenty of salted water; keep 100 ml of the cooking water.
Toss the drained pasta in the sauce with 2-3 tbsp of cooking water, then add half the pecorino.
At serving, sprinkle with the remaining pecorino, freshly ground pepper and the guanciale you set aside.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Cook the guanciale slowly, starting from cold, so the fat renders out.
Buy good canned tomatoes, because the tomato is one of the stars of the sauce.
Traditionally there is no onion or garlic in it, but if you like, finely chopped onion works.

Frequently asked questions

Can I use pancetta?

Yes, if you don't have guanciale, pancetta or cured bacon works.

Is it spicy?

You can control that with the amount of chilli.

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