Pasta all’Amatriciana

Name: Pasta all’Amatriciana
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving
Ingredients: 14 oz Spaghetti; 5 oz cured pork cheek; 1 tablespoon extra virgin olive oil; ½ glass dry white wine; 14 oz San Marzano Tomatoes; 1 fresh peperoncino or teaspoon of dried peperoncino flakes; 3 ½ oz grated pecorino cheese; black pepper; salt

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5.0

108 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
4
Calories
808 kcal
Course
Main Course
Cuisine
Italian

Pasta all’Amatriciana

Daisy Meyer

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This classic Italian pasta recipe from Lazio is loved by both kids and adults all over Italy and abroad. The Amatriciana sauce is very simple and easy to make yet absolutely delicious

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Ingredients

Servings

14 oz Spaghetti or bucatini
5 oz cured pork cheek Guanciale di Amatrice is the traditional type but you can also use thick slices of pancetta but preferably not the ready cubed one .
1 tablespoon extra virgin olive oil Some cooks believe it’s not necessary to add oil as the pork is already quite fatty
½ glass dry white wine
14 oz San Marzano Tomatoes peeled
1 fresh peperoncino or teaspoon of dried peperoncino flakes
3 ½ oz grated pecorino cheese Traditionally pecorino from Amatrice which is less salty than other types
black pepper
salt for pasta and to taste

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Instructions

Clean the pork cheek thoroughly by removing any skin or crust and cut it into small strips.
In a large frying pan, heat the extra virgin olive oil over medium heat. Add the strips of pork cheek and cook until browned and crispy, about 5-7 minutes.
Once browned, remove the pork cheek from the pan, along with some of the rendered fat, leaving a small amount in the pan for the sauce.
Add the peperoncino flakes to the pan and sauté for 10 seconds, just until fragrant.
Deglaze the pan with white wine, stirring to lift any browned bits from the bottom. Let the wine reduce for about 1-2 minutes, or until almost fully evaporated.
Add the canned tomatoes to the pan and cook for 10 minutes, until the tomatoes begin to break down and soften.
While the tomatoes are simmering, put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring it to a rolling boil again.
Add the bucatini or spaghetti to the boiling water and cook until al dente according to the package instructions. Reserve some of the pasta water, then drain.
Return the cooked pork cheek to the tomato sauce and season with salt and black pepper to taste, keeping in mind that the pork is already salty.
Once the pasta is ready, add it to the sauce, along with a portion of the grated pecorino. Stir everything together over low heat until the pasta is well coated with the sauce. If needed, add a small amount of reserved pasta water to help bind the sauce.
Serve the pasta immediately, topped with more grated pecorino.

Notes

There are no other ingredients in the original recipe. Some people add onions, garlic, celery or carrot, but the taste of the sauce will change slightly with different ingredients. In Rome, onion is often added.
If you can't find or don't like pork cheek (guanciale) you can also use pancetta.

Nutrition Information

Show Details

Calories 808kcal (40%) Carbohydrates 80g (27%) Protein 26g (52%) Fat 40g (62%) Saturated Fat 16g (80%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 66mg (22%) Sodium 772mg (32%) Potassium 453mg (13%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 221IU (4%) Vitamin C 9mg (10%) Calcium 321mg (32%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 808 kcal

% Daily Value*

Calories	808kcal	40%
Carbohydrates	80g	27%
Protein	26g	52%
Fat	40g	62%
Saturated Fat	16g	80%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Cholesterol	66mg	22%
Sodium	772mg	32%
Potassium	453mg	10%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	221IU	4%
Vitamin C	9mg	10%
Calcium	321mg	32%
Iron	3mg	17%