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This classic Pasta all’Amatriciana recipe is easy to make with 7 traditional ingredients and full of the best rich and savory flavors.
What do you need
580 grams of spaghetti or bucatini, or your favorite pasta
250 grams of guanciale
8 San Marzano tomatoes
40 grams of extra virgin olive oil
6 grams of salt
10 grams of pepper
200 grams of Pecorino Romano cheese
How to proceed
To save some time put immediately the water to boil for the pasta.
Blanch tomatoes for a few seconds, peel, remove seeds, chop them into pieces and keep aside.
Cut guanciale into small stripes.
In a pan put 2 tablespoons of good olive oil and saute guanciale, then add tomatoes and salt. The tomato sauce must become thick, so let it cook for 15 minutes over medium heat.
At this point, you just have to cook pasta al dente, drain a few minutes before it’s ready and finish cooking in the sauce. Keep a ladle of cooking water aside, if the sauce is too dry.
Season with a generous sprinkle of Pecorino cheese and serve your speghetti all’Amatriciana.
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