Recipes
Pasta All'Amatriciana
Classic Roman Dish. 4 key ingredients- maximum flavour.
Ingredients list:
- 250g guanciale
- 2 cans of canned tomatoes (400g each)
- 300–400g of pasta
- Generous amount of Pecorino Romano
- Salt
- Pepper
- Good EVOO
Directions:
Difficulty: Easy
Feeds: 3-4 people
Cooking time: 45-60 minutes
- Prepare the Guanciale: Remove the rind from the guanciale if present, then slice it into strips.
- Render the Fat: Add the guanciale strips to a cold pan and cook over low heat, allowing the fat to render out and the guanciale to become crispy. Once cooked, remove the guanciale from the pan and reserve the rendered fat. If there is too much fat, discard the excess.
- Cook the Sauce: Add the canned tomatoes to the reserved guanciale fat and let them stew for at least 45 minutes to develop a deep, rich sauce.
- Cook the Pasta: At the 40-minute mark of stewing the sauce, cook your pasta until al dente. Reserve some pasta water before draining.
- Combine Pasta and Sauce: Add the cooked pasta directly into the tomato sauce. Loosen with a splash of reserved pasta water, then fold in a portion of the crispy guanciale. Season with salt and pepper.
- Add Pecorino: Stir in a generous shaving of pecorino romano into the pasta and sauce mixture.
- Plate and Garnish: Serve family-style, drizzling generously with EVOO, adding more shaved pecorino, and garnishing with the remaining crispy guanciale.
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