Pasta all'Amatriciana

There are dishes you eat, and then there are dishes that eat with you—telling stories, nudging memories, insisting you slow down and twirl properly. Pasta all’Amatriciana belongs firmly in the second category. It’s simple, punchy, and unapologetically Roman in spirit, even though its heart beats in the mountains of central Italy. One forkful is smoky, salty, tangy, and just a little bit cheeky—like it knows you’ll be back for seconds.

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Prep Time 10

Cook Time 15

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Ingredients Equipment Method

Ingredients

280 g Spaghetti noodles
24.5 oz Tomato Passata
200 g Guanciale pancetta if you can’t find Guanciale
50 g Pecorino Romano
1/2 c White wine
Kosher salt

Equipment

1 stock pot to cook pasta
1 saucier or skillet for sauce

Method

Heat water in stock pot on the stove for cooking the pasta. When it comes close to a boil add salt to the water. Add enough salt until the water seasoning is that of a well seasoned broth
Heat the Guanciale in the skillet over medium high heat until crispy
Deglaze the Guanciale with the white wine. Use a wooden spoon to scrape up any fond on the bottom of the skillet. Increase heat to medium high and reduce until the wine is syrupy and almost gone
Add the tomato passata to the skillet and reduce heat to medium-low. Stir to fully imulsify.
Cook the pasta until just about al dente (if the cook time for your pasta is 12 minutes aim to cook to 9 to 10 minutes)
Add the pasta to the tomato passata. Toss together with the sauce until fully coated. Add the Pecorino and a little pasta water and toss once again until well incorporated.
Add to bowls, sprinkle with more Pecorino and enjoy.