Amatriciana is a traditional sauce originating from Amatrice, typical of Roman and Lazio cuisine. Rich and flavorful, it is made with guanciale, tomato, and pecorino, expressing the simplicity and authenticity of rustic Italian cooking.
Bring a pot of salted water to a boil and cook the pasta al dente according to the package instructions.
In a pan, heat the extra virgin olive oil and sauté the guanciale cut into strips until it becomes golden and crispy.
Add the crushed canned tomatoes or the tomato puree and let the sauce cook over medium heat for 10-15 minutes; adjust with salt, pepper, and, if desired, chili.
Drain the pasta al dente, reserving a bit of the cooking water, then transfer it to the pan with the sauce and mix well; if necessary, add a bit of cooking water to bind the sauce.
Turn off the heat and stir in a generous sprinkle of Pecorino, mixing to achieve a creamy consistency.
Serve the pasta immediately while hot, optionally topping with more Pecorino.
Pot
Pan
Colander
Grater
Knife
Wooden spoon
Pairing wine
Store in the refrigerator in an airtight container for 1-2 days. Reheat gently before serving.
A simple dish but with a strong and unmistakable flavor, a symbol of traditional Roman cuisine.
Italy, Lazio
| Energy (kcal) | 412.61 |
| Carbohydrates (g) | 20.14 |
| of which Sugars (g) | 4.66 |
| Fat (g) | 34.68 |
| of which Saturates (g) | 4.39 |
| Protein (g) | 5.51 |
| Fiber (g) | 1.21 |
| Sale (g) | 0.09 |
