The four traditional roman pastas are Carbonara, Cacio e Pepe, alla Gricia, and my favorite, Amatriciana. The sauce is made of guanciale, tomatoes, red chilis, and pecorino.
Pasta L’Amatriciana
Ingredients
- 8 oz guanciale or pancetta, small dice
- 1 small yellow onion, very finely chopped
- 4-6 cloves garlic, very thinly sliced
- 1 tbsp calabrian chilis
- 1 tsp red pepper flakes
- 24 oz jar of tomato puree, I like Mutti
- 4 tbsp butter
- ¼ cup freshly grated pecorino or parmesan cheese
- Mezze rigatoni, I like Barilla Al Bronzo
- Kosher salt
- Fresh cracked black pepper
Instructions
- Heat a large dutch oven over medium low heat. Add a splash of olive oil and the guanciale and cook until the fat is rendered out and the guanciale is golden brown and crispy. Use a slotted spoon to transfer the guanciale to a paper towel lined plate and set aside.
- Pour off any excess fat, leaving about 1-2tbsp in the pan. Add in the yellow onion and cook until soft and translucent, about 7 minutes. Then add the garlic, calabrian chilis, red pepper flakes, and a pinch of salt and pepper. Cook until the garlic is fragrant but not brown, about 1-2 minutes. Pour in the tomato puree and use a wooden spatula to scrape up any browned bits stuck to the pan. Add ¾ of the guancaile back into the pan and simmer on medium heat, stirring occasionally, until the sauce has reduced slightly. About 15-20 minutes.
- While the sauce simmers, cook the pasta. I like to use a textured short pasta that scoops up all of that delicious sauce. Bring a large pot of salted water to a boil and cook until 2 minutes short of al dente. Transfer the pasta directly into the sauce along with a few splashes of pasta water and simmer for another 1-2 minutes. The pasta should soak up the sauce. If the sauce gets too dry at any point, add more pasta water.
- Turn off the heat, add the pecorino and butter, plus more pasta water. Toss to combine until the cheese has melted and the sauce is glossy.
- To serve, top the pasta with additional pecorino, the remaining crispy guanciale, and lots of fresh cracked black pepper.
