This scrumptious pasta dish brings together the rich, savoury flavour of guanciale with the bright, acidic punch of tomatoes. The resulting dish is delicious, rich, and utterly comforting.
Did you know?
The name 'Amatriciana' comes from the Italian town of Amatrice, near the border between Lazio and Abruzzo, which is known for its guanciale!
This scrumptious pasta dish brings together the rich, savoury flavour of guanciale (an Italian cured pork product similar to bacon) with the bright, acidic punch of tomatoes. The resulting dish is delicious, rich, and utterly comforting. The guanciale is traditionally cooked in a pan with a sprinkle of red pepper flakes until it begins to become crispy. Then, the tomatoes are added before the cooked pasta is stirred in to complete the dish. If you'd like a bit of extra heat, a bit of freshly grated Parmigiano-Reggiano can be added as a garnish. Buon appetito!
Ingredients
- 120 grams of guanciale (Italian cured pork product)
- 2 cups of canned San Marzano tomatoes, finely chopped
- 2 cloves of garlic, minced
- 1 pinch red pepper flakes
- 3 tablespoons extra virgin olive oil
- 320 grams of dried bucatini or other long pasta
- 3 tablespoons freshly grated Parmigiano-Reggiano (optional)
Steps
- In a large skillet, heat the olive oil and add the guanciale. Cook for 8-10 minutes, stirring occasionally until the guanciale has begun to crisp up. Add the garlic, red pepper flakes, and the canned tomatoes. Simmer over low heat for 6-7 minutes, until the sauce has thickened.
- Meanwhile, bring a large pot of salted water to a boil. Add the bucatini and cook according to the package instructions.
- Once the pasta is cooked, drain it and add it to the skillet with the sauce. Simmer for another minute until the pasta is well coated in the sauce.
- Serve the pasta with a sprinkle of freshly grated Parmigiano-Reggiano (optional) and enjoy!
Add some extra love
For an extra pop of flavour, add a handful of chopped fresh basil to the sauce during the last few minutes of cooking.
Recipe Remix:
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