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Pasta all'Amatriciana
A classic Roman pasta sauce, amatriciana requires only a handful of ingredients and comes together quickly—but invites lots of heated debates.
👥 4 Servings👤 Sarah Tenaglia📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●dutch oven
- ●oven
- ●pot
📝 Preparation Steps
1
Heat 2 Tbsp. extra-virgin olive oil in a Dutch oven or large heavy skillet over medium heat. Add 4 oz. thinly sliced guanciale, pancetta, or chopped unsmoked bacon and sauté until crisp and golden, about ⏱️ 4 minutes. Add ½ tsp. crushed red pepper flakes and ½ tsp. freshly ground black pepper; cook, stirring, for ⏱️ 10 seconds. Add ¾ cup finely chopped onion and 2 cloves garlic, finely chopped; cook, stirring often, until soft, about ⏱️ 8 minutes. Add one 28-oz. can peeled tomatoes with juices, crushed by hand, reduce to low heat, and cook, stirring occasionally, until amatriciana sauce thickens, ⏱️ 15-20 minutes.
. extra-virgin olive oil2 Tbsp. thinly sliced guanciale, pancetta, or chopped unsmoked bacon4 ozgarlic, finely chopped2 clovespeeled tomatoes with juices, crushed by hand1 (28-oz.) can
2
Meanwhile, bring a large pot of water to a boil. Season with kosher salt; add 12 oz. dried bucatini or spaghetti and cook, stirring occasionally, until ⏱️ 2 minutes before al dente. Drain, reserving 1 cup pasta cooking water.
Kosher salt. dried bucatini or spaghetti12 oz
3
Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add ½ cup reserved pasta water and cook until sauce coats pasta and pasta is al dente, about ⏱️ 2 minutes. (Add a little pasta water if sauce is too dry.) Stir in ¼ cup finely grated Pecorino Romano (about 1 oz.). Editor’s note: This amatriciana recipe was first printed in our May 2011 issue. Head this way for more of our best Italian recipes →
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