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.
- 250 g Guanciale
- 400 g Bucatini
- 3 Shallots
- 0.2 tsp Red pepper flakes
- 500 g San marzazo tomatoes (canned)
- 40 g Pecorino Romano
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.
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.
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.
To the pan, add your canned tomatoes and break down the tomatoes down with a spatula. Cook for about 20 minutes.
Finely grate the cheese while the sauce is simmering.
Cook your pasta according to package instructions, preferably time the pasta to be about 1 minute before all dente.
5 minutes before the sauce is done simmering, add back the guanciale to the pan.
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.
Taste for seasoning, optionally add some black pepper.