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Pasta all'Amatriciana
Pasta all'Amatriciana
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Master the art of Italian pasta and sauces by combining simple ingredients skillfully.
Ingredients:
  • 4 ounces guanciale
  • 4 ounces rigatoni pasta
  • 3 tablespoons dry white wine
  • 1.5 cups fresh tomato sauce
  • freshly ground black pepper to taste
  • kosher salt to taste
  • 1.5 ounces finely grated Pecorino Romano cheese
Instructions:
  • Slice guanciale into thin, 1-inch by 1/8-inch strips.
  • In a saucepan over medium heat, warm olive oil and sauté the guanciale until crispy and fully cooked, about 5 to 7 minutes. Remove the guanciale from the pan using a slotted spoon, keeping all the flavorsome fat in the pan.
  • Get that pasta going: Boil a pot of water seasoned generously with salt. Add rigatoni and cook until almost done, stirring occasionally, for around 10 minutes. It should be undercooked by 1 to 1 1/2 minutes.
  • Simultaneously, pour the wine into the saucepan with the guanciale fat over medium-high heat. Cook for approximately 1 minute. Mix in the tomato sauce and pepper, then bring to a simmer.
  • Gently mix the almost fully-cooked pasta into the sauce with a slotted spoon, allowing some water to transfer. Mix in the guanciale and season with salt. Stir occasionally until pasta fully absorbs the sauce and finishes cooking, sauce thickens, about 3 minutes. If needed, add a splash of pasta water to adjust sauce consistency.
  • Remove the pan from the heat and sprinkle in a portion of the Pecorino cheese. Stir until the cheese is melted, then gradually incorporate the remaining cheese in the same manner.
  • Divide the soup evenly between 2 bowls and enjoy.

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