best classic pasta amatriciana recipe



Ingredients

  • 1 tablespoon olive oil.
  • 100 grams guanciale cut into small pieces, see notes.
  • 3 garlic cloves finely minced.
  • ¼ - ½ teaspoon red pepper flakes chilli flakes optional.
  • 1.5 tablespoons tomato paste
  • ½ cup white wine I used a sauvignon blanc
  • 1 x 400 gram can whole tomatoes.
  • ¼ - ½ teaspoon sea salt.
  • white pepper to taste.
  • ½ teaspoon black pepper.
  • 30 grams pecorino or parmesan, finely grated with a microplane of star side of a box grater.
  • Pasta of choice 200 grams dried or 300 grams fresh.

Instructions

  • Firstly I like to blend the can of tomatoes in a blender (or stick blender) so it is smooth, I think it makes a richer sauce base. Slosh ½ cup of water in the can to get any remains and add that before blending.
  • Heat the olive oil over a medium - high heat in a large skillet and fry the guanciale. Turn down the heat to medium when it hits the pan. Cook for around 8 minutes until golden brown.
  • Remove with a slotted spoon so you keep all the fat in the pan and set aside (that is flavor people!)
  • Add the garlic (and chilli flakes if using) and sizzle for 30 seconds, followed by the tomato paste for another 30 seconds. Lower the heat if you need, you don't want anything burning.
  • Add the white wine, whisk so it all combines and gently simmer until it reduces slightly, 2 minutes or so.
  • Add the blitzed tomatoes, salt and pepper, mix well and gently simmer for 10 - 12 minutes (I cook my pasta in this time).
  • If using dried pasta, undercook it by a minute so it can finish cooking in the sauce.
  • Reserve a cup of cooking water before draining.
  • Add your cooked pasta to sauce and ½ cup of pasta water and toss well.
  • I let the pasta gently bubble in the sauce for a good 3 minutes or so. It really helps to get the sauce clinging to the pasta and helps thicken the sauce.
  • Turn the heat down to lowest and sprinkle the pecorino cheese over the top, gently tossing until it has melted through.
  • Taste for seasoning.
  • Serve with extra pecorino or parmesan on top and a little lemon zest is always a nice touch if you have it.





Recipe by Emilie pullar