Ingredients
- 125 g (4,4 oz) of guanciale or pancetta I actually like to use more and eyeball it making sure there is enough rendered fat for the dish to be flavorful.
- 400 g (about 2 cups) of canned San Marzano tomatoes (whole)
- 50 ml (1/4 cup) of dry white wine (optional) or 1 glass, half for the pan and other half for you!
- 500 g (1,1 lb.) of spaghetti (or bucatini) with regard to pasta, the Roman recipe uses bucatini, while in the authentic Amatriciana recipe you will have spaghetti.
- 80 g (2/3 cup) of grated fresh not pre-grated pecorino Romano or Parmigiano
Putting it all together
Step 1) – To prepare the amatriciana sauce, get a fairly large frying pan that will also hold the pasta. First cut the guanciale into strips or small square slices.
The dark meat of the guanciale, is rich in pepper and spices and should not be thrown away. It gives the sauce a very tasty flavor, so keep it.
Unlike my Mom I don’t use EVOO for this recipe as it is traditional to use just the fat from the guanciale or pancetta, they say the EVOO adds a flavor that is not needed.
Step 2) – Sauté the guanciale, turning it often with a wooden spoon, until the white fat part has become transparent and golden (about 5 min). Here we would add the small onion if desired.
Now is the time to add the white wine (optional). Keep the high heat and let it evaporate.
Step 3) – Meantime prepare the peeled tomatoes. You can find many types of canned tomatoes but San Marzano variety are the best choice for this recipe. I like to crush them in my bare (washed) hands before adding them to the pan or you can crush the tomatoes so they become pulpy with the help of a fork
Step 4) – Cook Amatriciana sauce for 10 minutes on medium heat. Then taste to adjust salt.
Step 5) – Meanwhile, cook spaghetti or Bucatini in plenty of salted water, following the cooking times specified on the package. Drain pasta al dente and pour them into the pan with Amatriciana sauce.
Step 6) – Stir and add grated cheese which will bind all the ingredients.
Authentic Italian Amatriciana is ready! Serve very hot with a further sprinkling of cheese. Buon Appetito!