Pasta all’Amatriciana

Simplicity is the main characteristic of Italian cuisine. You need only 3 main ingredients to make this delicious pasta. A good Guanciale or Pancetta, Cherry tomatoes and pecorino Romano (cheese). Pasta all’Amatriciana (Amatrice is the name of a city in center of Italy) is ready in no time! literally, you can make it in less than 15 mins. Enjoy!

Ingredients | Servings: 2

100g/3.5oz pancetta or guanciale strips 3m thick
Finly grated pecorino cheese for garnish
Extravirgin Olive Oil
6-7 Cherry Tomatos
salt
ground black pepper
1/3 glass of white wine
220g/7.7oz spaghetti pasta

Preparation

Bring a large pot of water to boil and in the meanwhile:

1- Cut each cherry tomatoes in 4 pieces
2- Cut Pancetta or Guanciale in small pieces
3- Put the pan over medium heat and add a bit of olive oil then pancetta
4- Stir them gently till the fatty part become transparent
5- Turn up the heat and add the white wine continue to stir till it evaporates
6- Add also black pepper before removing it from the heat
7- Put the pancetta aside in a blow
8- Add salt to the boiling water
9- Add to the same pan of pancetta the Cherry tomatoes and Salt
10- Add pasta to the salty and boiling water
11- It will take only 15 seconds for pasta to become soft and soak in the water
12- When the tomatoes become soft add the pancetta and mix all together on medium heat
13- Remove the pasta 3 mins before al dente and add it to the pan
14- Mix pasta on medium heat with the rest of the ingredients, add a bit of pasta water from the pot to cook better pasta and avoid the mix become too dry
15- After 2-3 mins pasta absorbed all the liquid in the pan and gains a nice color. Turn off the heat it’s almost done!

Garnish with Pecorino Romano and extra virgin olive oil and serve!

Buon appetito 🙂

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Pasta all'Amatriciana
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