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All'Amatriciana is one of the four pillars of Roman pasta tradition, originating in the mountain town of Amatrice and arriving in Rome via generations of shepherds and their guanciale-stuffed packs. Cubed guanciale - cured pork cheek, far richer and more flavourful than ordinary bacon - is rendered slowly until its fat turns golden and translucent, then deglazed with white wine before the San Marzano tomatoes are added to form a bold, slightly spicy sauce. The dish is always finished with sharp, salty Pecorino Romano grated generously on top, cutting through the richness of the pork. Bucatini, the thick hollow spaghetti, is the traditional choice, though spaghetti works beautifully too. Every forkful delivers a perfect balance of savoury, sweet, and heat.
Prep
10 min
Cook
25 min
Total
35 min
Servings
4 srv
Difficulty
Easy
Calories
480 kcal
For 4 serving(s)
Per serving
Bring a large pot of well-salted water to the boil for the pasta. Cut the guanciale into small cubes or short strips.
Place the guanciale in a cold, dry wide pan and set over medium heat. Render the fat slowly for 8-10 minutes until the pieces are golden and crispy. Remove with a slotted spoon and set aside, leaving the fat in the pan.
Pour off most of the excess fat, leaving about 1 tablespoon. Add the chili flakes and let sizzle for 30 seconds, then deglaze with the white wine and let it reduce by half.
Add the crushed San Marzano tomatoes to the pan. Season with a little salt and pepper, then simmer over medium-low heat for 15-18 minutes until the sauce thickens and the oil separates slightly.
Cook the pasta in the boiling water until al dente. Reserve a cup of pasta water before draining.
Return the guanciale to the sauce. Add the drained pasta and toss vigorously over medium heat, adding a splash of pasta water to emulsify if needed.
Divide into bowls and finish with a generous amount of freshly grated Pecorino Romano and an extra crack of black pepper.
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