Amatriciana

May 14, 2015

Amatriciana - kvalifood.com

Amatriciana is a Roman pasta sauce made from rendered guanciale, crushed tomatoes, chili, and Pecorino Romano. It originated in Amatrice in the mountains northeast of Rome. The recipe is simple but specific – no garlic, no onion, no olive oil, no basil.

Serves 4 (sauce only)

Ingredients

120 g guanciale, cut into thin strips or small cubes
400 g canned whole San Marzano tomatoes, with juice
50 ml dry white wine
1 whole dried chili pepper (peperoncino)
60 g Pecorino Romano DOP, finely grated
salt (sparingly – pecorino is salty)
black pepper

Directions

Cut the guanciale into thin strips or small cubes, keeping both lean and fatty parts including the dark outer rind.
Place a wide pan over medium-low heat. Add the guanciale – no oil needed. Cook slowly for 5-8 minutes, stirring occasionally, until the fat renders and the meat turns golden and lightly crisp.
Add the whole chili pepper. Add the wine and cook over higher heat for 1-2 minutes until the alcohol evaporates.
Crush the canned tomatoes in a bowl with a fork – leave them chunky.
Add the crushed tomatoes with their juice to the pan. Stir well and add a small pinch of salt.
Simmer on medium-low heat for 10-15 minutes, stirring occasionally, until the sauce thickens slightly but remains juicy.
Remove and discard the chili pepper. Taste and adjust salt.
To serve with pasta: cook 400 g spaghetti or bucatini until just under al dente. Reserve 1 cup pasta water. Transfer pasta to the sauce, toss over low heat for 1-2 minutes. Remove from heat, add the grated Pecorino, and toss quickly so the cheese melts into a creamy coating. Add pasta water as needed.
Serve immediately with extra Pecorino and black pepper.

Notes

Pecorino Romano DOP is essential. Parmigiano changes the dish entirely.
If guanciale is unavailable, pancetta is the closest substitute. Do not use bacon.
Wine is optional but recommended – it adds acidity that balances the richness.
Spaghetti is the Amatrice original; bucatini is the Roman preference. Both are correct.
For a meatier sauce, increase guanciale to 150 g.