Ana's Passion - Pasta all'Amatriciana

DESCRIPTION

Originary from Amatrice, a small mountain town close to Rome, is one of the most appreciated and popular italian first dishes.
This recipe calls for bucatini pasta but if you can’t find it at the stores, you may replace it with spaghetti, spaghettoni (thicker spaghetti), or fettuccini.
I also used guanciale (cured pork jowl) in this recipe, but you may use bacon as an easy-to-find substitute.

INGREDIENTS

150-200g bucatini, or spaghetti
120g guanciale (cured pork jowl)
1/4 cup white wine
1 fresh chili, or chili flakes
400g tomato sauce (whole peeled tomatoes, pelati)
olive oil
salt and pepper to taste
grated pecorino romano (or parmesan cheese)

PREPARATION

Step 1
Pour 1/2 to 1 tablespoon of olive oil. Add the guanciale. Cook until the fat melts and the meat turns to a light golden brown for about 5-8 minutes. Toss occasionally make sure not to burn them.

Step 2
Add in the chili and stir. Pour in the wine then cover and allow to evaporate over medium heat for 3-5 minutes.

Step 3
Add the crushed tomatoes. Season with pepper and a little bit of salt. Stir well
Lower the heat and cook for 8-10 minutes.

Step 4
Meanwhile, start to cook the pasta.
Put a good amount of salt in boiling water and start cooking the pasta.
Cook al dente or according to the packet instructions.

Step 5
Transfer the cooked pasta straight into the pan with the sauce. Mix quickly to combine.

Step 6
Sauté them for a minute over medium heat to flavor them.
add some pasta water. Then the last toss.
E' pronta! it's ready

TIPS AND TRICKS

If you can’t find a guanciale feel free to use pancetta or bacon. It won’t give you the authentic taste but it will still taste very good.

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