Spaghetti - or for example bucatini all'Amatriciana is one of the classic Roman pasta dishes. Guanciale or pancetta, peperoncini, garlic, tomato, a bit of white wine, and grated pecorino.
Recipe for pasta all’amatriciana
Bucatini all’Amatriciana – one of the classic Roman pasta dishes. But preferably make it with guanciale or pancetta…with bacon it won’t be the same.
Simple and super delicious!
Servings: persons
Pasta all'Amatriciana
Spaghetti - or for example bucatini all'Amatriciana is one of the classic Roman pasta dishes. Guanciale or pancetta, peperoncini, garlic, tomato, a bit of white wine, and grated pecorino.
Equipment
- Cutting Board
- Knife
- Frying Pan
Ingredients
- 400 gram Spaghetti or bucatini
- 250 gram Guanciale or pancetta
- 2 cloves Garlic chopped
- 2.6 gram Chili Powder dried peperoncino
- 1 glass White Wine
- 400 gram Peeled tomatoes chopped
- Pecorino cheese
- Olive Oil
- Salt and Pepper
Instructions
- Guanciale or pancetta is cut into small cubes. Fry the cubes in a pan until most of the fat has rendered and they begin to take on some color.
- Add garlic and peperoncini and let it fry for a couple of minutes.
- Add the white wine to the pan and let it reduce by half. Then add the chopped, peeled tomatoes, and let the sauce simmer gently while the spaghetti or bucatini cooks to al dente. Transfer the pasta to the pan and mix. Add a handful of grated pecorino and mix again. Optionally, add some of the pasta cooking water to the sauce to lighten it a bit. Serve immediately with extra grated pecorino.