For Pasta all’Amatriciana you’ll need only 3 main ingredients: a good guanciale or pancetta, cherry tomatoes and pecorino Romano.
The name of pasta all’Amatriciana comes from Amatrice which is a city in the center of Italy in Lazio region.
Ingredients | 2 servings
- 240g/8.4oz Spaghetti
- 100g/3.5oz Pancetta or Guanciale strips 3m thick
- chopped Cherry Tomatoes
- 30g/1oz Finely grated Pecorino cheese
- 1/3 glass of white Wine
- extra-virgin Olive oil
- ground Black pepper
Preparation
– Chop the pancetta into small pieces.
– In a hot pan pour some drops of olive oil and saute the pancetta with black pepper.
– Once the pancetta’s fat starts to melt, add white wine and stir until it evaporates.
– Add the chopped cherry tomatoes.
Meanwhile prepare the pasta:
– Add the pasta to the salty boiling water (stir to keep the pasta from sticking).
– Remove pasta 2-3 mins prior to its cooking time to the pan.
– Save a cup of pasta water for later.
– Toss all together, stir pasta while it absorbs the flavor of the tomatoes and pancetta. If it’s too dry add pasta water.
– Turn off the heat and serve with a bit of pecorino cheese on top.
Notes
- If the pan is too dry & the pasta is so “al dente”, and to have a creamy pasta it’s important to add pasta water to the pan.
- You may skip pouring olive oil, just add the pancetta to the pan on low heat at first 10 minutes its grease starts to melt.
- Pecorino is one of the famous cheeses of the Lazio region. But it’s very salty, by adding less salt to the pasta water we can avoid having a too salty pasta.
Buon appetito! ☺️
