Description
Savor Authentic Pasta Amatriciana – Taste Rome Tonight
Ingredients
Scale
- 400 grams Bucatini pasta (Can substitute with spaghetti or mezze maniche.)
- 150 grams Guanciale (Can substitute with pancetta or bacon, reduce added oil.)
- 400 grams Canned peeled plum tomatoes (Opt for San Marzano for genuine taste.)
- 1 piece Dry chili pepper (Adjust to spice level preference.)
- 100 milliliters White wine (Pinot Grigio or similar) (Essential for deglazing the pan.)
- 100 grams Pecorino Romano cheese (Reserve for topping; add more to taste.)
- to taste Salt (Use sparingly as guanciale and cheese already have salt.)
- to taste Black pepper (Freshly cracked is recommended for serving.)
Instructions
- In a large pan, cook the guanciale over medium heat for about 10-15 minutes until crispy and golden brown.
- Pour in the white wine and let it evaporate for a couple of minutes.
- Remove the crispy guanciale from the pan, leaving the rendered fat behind.
- While cooking the guanciale, bring a large pot of salted water to a boil.
- Mash the canned tomatoes and add them to the guanciale fat in the pan, along with the dry chili pepper and season with salt and pepper.
- Let the sauce simmer for 20-25 minutes until it thickens.
- Add the bucatini to the boiling water and cook until just before al dente, then drain it.
- Add the drained pasta to the sauce along with the crispy guanciale.
- Remove from heat and mix in Pecorino Romano, ensuring every strand of pasta is coated.
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 45 mg