Amatriciana pasta is one of the pillars of Italian cuisine, a first course that conquers everyone with its simplicity and bold flavor. The combination of the sweetness of the tomato puree and the savory taste of the guanciale creates a perfect balance, enhanced by the spicy hint of chili pepper and the final touch of pecorino. It’s the ideal recipe when you’re craving a hearty, rustic, and flavorful dish that brings the tradition and warmth of good homemade cuisine to the table.
Come with me and let’s start cooking.
Happy cooking, Giusi.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Amatriciana Pasta
- 7 oz pasta
- 5 oz Tomato puree (or peeled tomatoes)
- 2.5 oz guanciale
- 1 oz Pecorino
- to taste salt
- to taste Chili pepper
Steps for Amatriciana Pasta
Start by cutting the guanciale into strips and browning it in a non-stick pan without adding oil, until it becomes crispy and the fat has melted.
Once ready, pour the tomato puree (or the peeled tomatoes crushed with a fork) into the pan with the guanciale and its fat, add a pinch of chili pepper, and let it cook gently for about 10-15 minutes.
In the meantime, bring the water to a boil for the pasta, 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 pour it directly into 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 right away.
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