Classic Pasta Amatriciana
User Reviews
4.8
24 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
777 kcal
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Course
Main Course
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Cuisine
Italian
Classic Pasta Amatriciana
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Pasta Amatriciana is a classic Italian pasta dish, it’s a hearty and flavorful dish. It’s easy to make which makes it perfect for a weeknight meal but so delicious it even makes the perfect special occasion meal.
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Ingredients
- 2 tablespoons olive oil (divided)
- ¾ cup guanciale (chopped)
- ¼ cup white dry wine
- 1 can peeled Roma or Marzano (tomatoes with juice no additives) 1 1/2 - 2 cups chopped
- 1-2 dashes pinches hot pepper flakes or black pepper
- 4-5 tablespoons freshly grated Pecorino cheese
- 3- 3½ cups pasta al dente*
*Depending on the pasta but usually double the amount of dry to get cooked.
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Instructions
- In a large pot of salted boiling water cook the pasta until very al dente.
- In a medium pan add the olive oil and guanciale, cook until golden. When starting to turn golden add the wine and cook on high heat for 1-2 minutes until the alcohol has evaporated. Remove the guanciale and liquid from the pan to a clean bowl.
- To the empty pan add a tablespoon of olive oil, the tomatoes lightly crushed, hot pepper flakes or pepper and 2-3 tablespoons of the liquid from the cooked guanciale. Cook on medium high until thickened.
- Then and 2-3 tablespoons pasta water, the al dente pasta and cook on medium-high tossing for two minutes. Add the hot pepper flakes or black pepper, an extra tablespoon or two of pasta water and grated pecorino continue to cook tossing constantly until creamy, approximately one minute. Serve immediately with extra pecorino if desired. Enjoy!
Before adding the pecorino taste and adjust for salt. If your pecorino is extra salt, salt may not be needed.
Notes
- The classic pasta used in this recipe is bucatini, it is a thick long pasta with a hole in the middle. Although I have to say the Italian prefers “mezze penne rigate”, which is a short pasta with ridges. The ridges are known to hold the sauce better. My mother-in-law would also use spaghetti sometimes too.
- The sauce can be stored in an air tight container in the fridge for two days. It can also be frozen in a freezer safe bag or container. It will last up to three to four months.
Nutrition Information
Show Details
Calories
777kcal
(39%)
Carbohydrates
73g
(24%)
Protein
19g
(38%)
Fat
44g
(68%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
53mg
(18%)
Sodium
453mg
(19%)
Potassium
233mg
(7%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
21IU
(0%)
Vitamin C
0.02mg
(0%)
Calcium
75mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 777 kcal
% Daily Value*
| Calories | 777kcal | 39% |
| Carbohydrates | 73g | 24% |
| Protein | 19g | 38% |
| Fat | 44g | 68% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 53mg | 18% |
| Sodium | 453mg | 19% |
| Potassium | 233mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 21IU | 0% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
24 reviews
Excellent
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