A delicious and traditional Pasta Amatriciana
A Roman pasta, originating from Amitrice, made with San Marzano tomatoes, guanciale and pecorino romano.
Personally I like to add some shallots to this dish and my pasta of preference is bucatini. The bite and thickness of the pasta combines well with the viscosity of the sauce.
Ingredients
Instructions
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Cut the guanciale in 1 centimeter slices, rub off the excess pepper and cut off the dried out bottom side. Dice the gaunciale in 1 by 1 centimeter cubes. Also fine dice the shallots.
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In a cold (preferably not a teflon) pan, cook the guanciale until golden brown and crispy. This should take 5-10 minutes depending on heat control.
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Take the guanciale out of the pan, to the remaining fat add the shallots and red pepper flakes. Cook for a few minutes until the shallots have a golden brown color.
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To the pan, add your canned tomatoes and break down the tomatoes down with a spatula. Cook for about 20 minutes.
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Finely grate the cheese while the sauce is simmering.
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Cook your pasta according to package instructions, preferably time the pasta to be about 1 minute before all dente.
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5 minutes before the sauce is done simmering, add back the guanciale to the pan.
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Once almost al dente, add your pasta to the pan with the sauce and toss for a minute. Add the cheese and toss for another minute until well combined.
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Taste for seasoning, optionally add some black pepper.
