🇮🇹 Italy recipe
Pasta all'Amatriciana
Originally from the town of Amatrice in the mountains of Lazio, this robust sauce of guanciale, San Marzano tomatoes, Pecorino Romano, and a touch of chili is one of Rome's great pasta triumvirate alongside carbonara and cacio e pepe. The guanciale is rendered until glassy and crisp, then married with a bright, savory tomato sauce.
Prep10 mins
Cook30 mins
Serves4
Difficultymedium
Ingredients
- 400g bucatini (or rigatoni or spaghetti)
- 150g guanciale (cured pork cheek), cut into strips about 1cm wide
- 400g canned whole San Marzano tomatoes, crushed by hand
- 80g Pecorino Romano DOP, finely grated, plus extra for serving
- 1 small dried red chili pepper (peperoncino), crumbled, or a pinch of red pepper flakes
- 80ml dry white wine
- 1 tablespoon extra virgin olive oil
- Fine sea salt for pasta water
- Freshly ground black pepper
Method
11 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 480
- Protein
- 18 g
- Carbs
- 54 g
- Fat
- 20 g
