Pasta all'Amatriciana
This is a classic dish from the small town Amatrice in the region of Lazio, near Rome. There is much controversy around the origins of the dish. Amatrice was originally part of Abruzzo. The residents originally made this dish without tomatoes, using only spaghetti, Pecorino and guanciale. Today it also includes San Marzano tomatoes and sometimes red onion.
Ingredients
- 1 pound best quality bucatini or spaghetti
- 1 cup guanciale or pancetta, cut into bite-size pieces
- Salt & pepper
- Extra virgin olive oil
- Pecorino Romano
- 1-2 tablespoons hot chili flakes
- 1 can whole San Marzano tomatoes
- 1 red onion, sliced into half moons
Instructions
- Bring a large pot of water to a boil.
- Slice the guanciale into chunks. Add 2 tablespoons of olive oil to a large sauté pan over medium-high heat.
- Add the guanciale, followed by the onion about 1 minute later. Cook until most of the fat has rendered and pieces are slightly crispy.
- Remove from heat and discard all fat except for ¼ cup.
- Add 4 tablespoons of salt to boiling pasta water and drop your pasta. Cook according to package but remove 45 seconds prior to done.
- Bring sauce pan back to a boil and drop the pasta into the sauce. Toss for 1 minute over high heat.
- Add pepper and grate a healthy amount of Pecorino Romano over the top. Serve immediately.
💡 James' Tip
Use real guanciale (cured pork jowl) if you can find it — it makes a world of difference compared to pancetta or bacon. Italian delis are your best source.
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