Amatriciana Pasta.
Amatriciana is one of the pillars of Italian cuisine, a first course that wins everyone over with its simplicity and bold flavor. The combination between the sweetness of the tomato sauce and the savoriness of the guanciale creates a perfect balance, enhanced by the spicy note of chili pepper and the final touch of pecorino. It is the ideal recipe when you crave a hearty, rustic, and fragrant dish, able to bring all the tradition and warmth of good home cooking to the table.
Come with me and let’s start cooking.
Good recipe, Giusi.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 25 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Amatriciana Pasta
- 7 oz pasta
- 2/3 cup Tomato sauce (or peeled tomatoes)
- 2 1/2 oz guanciale
- 1 oz Pecorino
- to taste salt
- to taste Chili pepper
Steps for Amatriciana Pasta
Start by cutting the guanciale into strips and sauté it in a non-stick pan without adding oil, until it becomes crispy and the fat has melted.
Once ready, pour the tomato sauce (or the peeled tomatoes crushed with a fork) into the pan with the guanciale and its fat, add a pinch of chili pepper and cook over low heat for about 10-15 minutes.
Meanwhile, bring the water for the pasta to a boil, salt it, and cook the pasta.
Taste the sauce and adjust the salt if necessary, being careful because the other ingredients are already very flavorful.
Drain the pasta al dente and add it directly to the pan with the sauce.
Turn off the heat, add the grated pecorino and toss everything for a few moments to form a delicious cream.
Serve your Amatriciana hot.
