RecipesPasta & Co

Easy & delicious pasta sauce all’Amatriciana

by Micaela Harrasser

Let me take you to Lazio to taste this beautiful pasta sauce that originated in Amatrice, famous for its guanciale and for this sauce of course! It’s among the 100 most popular dishes worldwide, and you’ll soon know why! 😀

It is thought that the sauce is a variation from the gricia sauce, which has the same ingredients but the tomato sauce. The key is therefore to use the right ingredients: from the crispy guanciale to the flavorful, sweet pecorino romano. And of course, a good tomato sauce! That’s it, and the magic begins! You can find the guanciale and Pecorino in most italian deli stores in Amsterdam 😉

A couple of extra notes/suggestions. First, to remove the pasta from the cooking water 1 min before and finish it up with the sauce (to ensure even coating). Second, to add the freshly grated pecorino at the very end, give it a quick mix & serve!

Finally, a few words on the type of pasta to use: if you can, do use spaghetti, spaghettoni, bucatini or something similar. You will need a strong, thick pasta to accompany and balance this beautiful sauce! Enjoy! 😀

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Easy & delicious pasta sauce all'Amatriciana

Serves: 2x as main Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 100g guanciale
  • 250g good tomato sauce
  • 25g pecorino Romano DOP
  • 1 dried chili pepper
  • 1/2 glass of white wine
  • 160g pasta of choice

Instructions

  1. Place a non-stick pan on medium heat.
  2. Cut the guanciale into 1/2 cm cubes and add to the pan.
  3. Cook gently for 6-8 minutes until you see the fat getting white and soft.
  4. Place a big pot with water to boil for the pasta. 
  5. Add the white wine to the guanciale, and keep cooking for 2-3 minutes.
  6. Transfer the guanciale into a bowl while keeping the juices/liquid into the pan, & add the dried chili pepper to the pan.
  7. Next, add the tomato sauce and mix well.
  8. Cook on high flame mixing often for 10 minutes.
  9. If using dry pasta, add it to the boiling water after 5 minutes. For fresh pasta, add it to cook at the end.
  10. While you wait, grate the Pecorino cheese.
  11. Once the tomato sauce has been cooked, add back the guanciale and mix.
  12. Drain the pasta while still al dente and add it to the sauce, mix, and cook for an extra minute. 
  13. Add most of the cheese, sprinkle some salt & pepper, mix and transfer to a plate.
  14. Generously dust with more pecorino & serve!

 

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