Making Easy Amatriciana: A Step By Step Guide
After visiting Rome and trying the best pasta of my life, we decided to bring a little bit of Rome back home and try making Amatriciana at home.
Amatriciana is a simple 6 ingredient pasta that originated in the Italian city of Amatrice. It is world-famous for its rich flavor as does not use a tomato sauce but instead crushed tomatoes and Pecorino as the base. The pasta dish takes about an hour to cook from start to finish because the sauce takes some time to reduce. Below is the list of ingredients as well as the step-by-step guide.
Ingredients
- 12 oz Bucatini
- 6 oz guanciale
- 1/2 cup dry white wine
- 28 oz can whole peeled San Marzano tomatoes, crushed by hand
- 4 oz grated Pecorino Romano
- Generous (should seem like too much) amount of fresh cracked black pepper
Directions
- Chop the guanciale into cubes or slices, 1-3 cm depending on your preference. Aim for uniform sizing to help them cook evenly.
- Cook the guanciale on medium heat until desired crispness. No need to “shock” the guanciale on a high heat.
- Then, add the wine to the pan with the guanciale until fully reduced and you can no longer taste excess acidity.
- Add the crushed tomatoes.
- Bring sauce to a boil, then reduce to low for about 40 minutes. You can go longer here, depending on how much you want the sauce to thicken.
- Cook the pasta while the sauce continues to simmer.
- When the pasta is done, add the crushed black pepper to the sauce.
- Add the pasta into the pan with the sauce, tossing to coat thoroughly.
- Remove from heat, and add 3/4 the grated Pecorino Romano cheese.
- Plate the pasta, add the remaining grated Pecorino Romano to the top, and some more fresh cracked pepper to the top!
If you love pasta and a simple recipe then Amatriciana is a pasta that you have to try! Let me know in the comments what you think!
Try my other favorite recipes here.
