Recipe of Amatriciana
Description
Amatriciana is a traditional Italian pasta sauce made with guanciale,
pecorino cheese, and tomato. It originates from the town of Amatrice in
the Lazio region.
The sauce is known for its bold flavors and is typically served with
pasta, making it a favorite among Italian cuisine lovers.
Ingredients
- 200g bucatini or spaghetti
- 100g guanciale, diced
- 400g canned tomatoes
- 50g Pecorino cheese, grated
- 1 small onion, finely chopped (optional)
- 1 small chili pepper, chopped (optional)
- Salt
- Black pepper
Instructions
-
Cook the pasta in a large pot of salted boiling water until al dente.
-
In a pan, cook the guanciale over medium heat until it becomes crispy.
Remove from the pan and set aside.
-
In the same pan, add the chopped onion and chili pepper (if using) and
sauté until softened.
-
Add the canned tomatoes to the pan, breaking them up with a spoon.
Simmer for about 15-20 minutes until the sauce thickens. Season with
salt and black pepper to taste.
- Drain the pasta, reserving some cooking water.
-
Toss the pasta with the tomato sauce and crispy guanciale. If the sauce
is too thick, add a little reserved pasta water to loosen it up.
- Serve immediately, topped with grated Pecorino cheese.
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