Pasta amatriciana
2 servings
30 minutes
Pasta amatriciana is the heart of Italian cuisine, originating from the Lazio region, specifically from the small town of Amatrice. This dish embodies pasta traditions and simple yet rich flavors. Guanciale enhances the meaty note, tomato sauce adds a pleasant acidity, and pecorino adds spiciness. A pinch of pepper and a drop of wine deepen and enrich the taste. It pairs perfectly with rigatoni that hold the aromatic sauce well. Pasta amatriciana is not just a dish but a piece of Italian history that warms and provides comfort. It is enjoyed hot while savoring the harmony of flavors that unfolds on the palate like a true symphony. Traditionally served with a glass of red wine and good company—because the best dishes are created not only in the kitchen but also among friends.
1
We fry fifty grams of guanciale in a pan. Then we drain the excess.
- Guanciale (cured pork jowl): 50 g
2
We add the tomato sauce that we already have, as it is always in the kitchen.
- Tomato sauce: 200 g
3
Then we add 200 grams of onion, garlic, and chili pepper. Yes, we pour in 10 grams of red wine. Also, sprinkle in 25 grams of pecorino, and at the end, add another 10 grams.
- Onion: 200 g
- Wine: 30 ml
- Pecorino Romano cheese: 50 g
- Pecorino Romano cheese: 50 g
- Ground black pepper: 3 g
4
You can remove the cheek and pepper later - they have done their job. We wait and stir for a few minutes.
- Guanciale (cured pork jowl): 50 g
- Ground black pepper: 3 g
5
Meanwhile, rigatoni is boiling in salted water.
- Rigatoni: 115 g
- Salt: 10 g
6
In the final stage, when the sauce has combined and intertwined with the pasta, we garnish it with the remaining cheek and 10 grams of pecorino.
- Guanciale (cured pork jowl): 50 g
- Pecorino Romano cheese: 50 g
