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Pasta all’Amatriciana

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.

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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.

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– 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! ☺️

5/5 (3 Reviews)
Bahareh: Welcome to Foodcraftz! I'm Bahareh, a cook who started this food blog as a side project. Hope you find the recipes interesting I try to add more every month. Thanks for visiting!

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