Pasta al Amatriciana is a classic Italian dish that has been around for centuries. It consists of a simple yet flavorful tomato sauce, guanciale, and romano cheese. The guanciale is a type of cured Italian bacon which is cooked in the sauce until it is crispy. romano cheese is also added to the sauce to give it a salty and nutty flavor.
The sauce is simply tomatoes, garlic, oregano, and crushed red pepper flakes.
The pasta used for this dish is usually bucatini, a long, thick spaghetti-style pasta, or spaghetti. The pasta is cooked al dente, then drained and added to the sauce. The final dish is topped with freshly grated Pecorino cheese and a sprinkle of freshly chopped parsley.
When served, Pasta al Amatriciana is a dish that is sure to please. It is hearty, flavorful, and comforting, making it an ideal meal for any occasion. The combination of the rich, savory sauce and the salty, nutty cheese make it truly irresistible. So why not give this classic Italian dish a try? It’s sure to be a crowd pleaser!
Note: Guanciale is cured pork jowl. A fattier version of bacon. If you don’t want to bother with a butcher, you can substitute slab bacon just fine.
Ingredients
kosher salt
2 tbsp olive oil
1/2 lb guanciale
3 cloves of minced garlic
crushed red pepper
1 – 28oz can of San Marzano tomatoes, pureed
1 tsp oregano
1 lb pasta of your choice
freshly grated romano or parmesan cheese
Method
In a skillet heat the olive oil over medium-high heat and add the guanciale. Cook for about 7 minutes.
Add the garlic, crushed red pepper to taste, and oregano, and cook for another
Add the pureed tomatoes, reduce heat, and simmer for 15-20 minutes until sauce thickens and becomes a dark red.
Cook your pasta in some lightly salted water.
Drain, add pasta to the sauce, and toss over medium-high heat for about a minute.
Put pasta in a bowl, drizzle with olive oil, some grated cheese, and serve.
