Pasta Amatriciana
A classic Roman pasta with crispy guanciale, tomatoes, and Pecorino Romano cheese. Quick, authentic, and deeply savory in just 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 720
- Protein
- 35g
Ingredients
- 6 oz guanciale
- 14 oz canned San Marzano tomatoes
- ¼ tsp dried red chili flakes
- 1 lb spaghetti or tonnarelli
- 1 cup Pecorino Romano cheese, grated
- 1 tsp kosher salt
- ½ tsp black pepper
Instructions
- 1
Cut guanciale into thin matchsticks or small cubes.
- 2
Crush canned tomatoes by hand or pulse briefly to break them into chunky pieces.
- 3
Bring a large pot of salted water to boil for the pasta.
- 4
In a large skillet, cook guanciale over medium heat for 8–10 minutes, stirring occasionally, until the fat renders and the pieces are crispy and golden.
- 5
Add red chili flakes to the skillet and stir for 30 seconds until fragrant.
- 6
Pour in crushed tomatoes and stir. Simmer for 8–10 minutes while the pasta cooks, stirring occasionally. Season with salt and pepper.
- 7
Cook pasta in boiling salted water until al dente, about 8–10 minutes. Reserve 1 cup pasta water.
- 8
Drain pasta and add directly to the sauce. Toss over medium heat, adding pasta water 2–3 tablespoons at a time to create a silky sauce.
- 9
Remove from heat and stir in half the Pecorino Romano. Divide into bowls and top with remaining cheese and cracked black pepper.
Tools you’ll need
- large pot
- large skillet
- wooden spoon
- colander
- microplane or box grater
- pasta fork or tongs
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