Amatriciana Sauce Recipe: A Classic Roman Delight
The Amatriciana sauce is a classic Roman pasta sauce, known for its simplicity and bold flavor. Unlike many other pasta sauces, it doesn't rely on tomatoes as its base. Instead, it stars guanciale (cured pork jowl), Pecorino Romano cheese, and a touch of chili pepper for a deeply satisfying and savory experience. This recipe will guide you through creating an authentic Amatriciana sauce, perfect for impressing your friends and family.
Ingredients You'll Need:
This recipe serves 2-3 people. You can easily scale it up or down based on your needs.
- Guanciale: 150g (approximately 5 ounces). This is crucial. Pancetta or bacon won't quite cut it – the unique flavor of guanciale is essential to a truly authentic Amatriciana.
- Onion: 1 small, finely chopped. A small shallot can also work beautifully.
- Garlic: 1 clove, minced. Don't overdo the garlic; you want it to complement, not overpower, the guanciale.
- San Marzano Tomatoes: 400g (approximately 14 ounces), canned, peeled, and crushed. San Marzano tomatoes are known for their sweetness and low acidity, making them ideal for this sauce.
- Dried Chili Flakes: 1/2 teaspoon, or to taste. Adjust according to your spice preference.
- Pecorino Romano Cheese: 50g (approximately 2 ounces), finely grated, plus extra for serving. This hard, salty cheese is a must-have for the authentic taste.
- Black Pepper: Freshly ground, to taste.
- Extra Virgin Olive Oil: 2 tablespoons. Use a high-quality olive oil to enhance the flavors.
- Spaghetti or Bucatini: 250g (approximately 9 ounces). These pasta shapes are traditionally used and hold the sauce well.
Step-by-Step Instructions:
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Prepare the Guanciale: Dice the guanciale into small cubes. In a large pan, cook the guanciale over low heat until it renders its fat and becomes crispy. This process takes patience; the low heat allows the guanciale to release its flavor without burning. Remove the crispy guanciale from the pan and set it aside, leaving the rendered fat in the pan.
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Sauté the Aromatics: Add the finely chopped onion to the pan with the rendered guanciale fat. Cook over low heat until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
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Add the Tomatoes: Add the crushed San Marzano tomatoes to the pan. Stir well to combine with the onion and garlic. Bring the mixture to a simmer and cook for about 15-20 minutes, allowing the sauce to thicken slightly. Stir occasionally to prevent sticking.
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Season and Finish: Stir in the dried chili flakes, freshly ground black pepper, and half of the grated Pecorino Romano cheese. Cook for another 5 minutes, allowing the flavors to meld. Taste and adjust seasoning as needed.
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Combine with Pasta: Cook your spaghetti or bucatini according to package directions. Reserve about 1/2 cup of pasta water before draining. Add the cooked pasta to the sauce and toss to coat. If the sauce is too thick, add a little pasta water to loosen it up.
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Serve: Serve immediately, topped with the remaining grated Pecorino Romano cheese, the crispy guanciale, and a generous grinding of fresh black pepper.
Tips for the Best Amatriciana Sauce:
- Use high-quality ingredients: The success of this sauce relies heavily on the quality of the guanciale and tomatoes.
- Don't rush the cooking process: Low and slow cooking allows the flavors to develop fully.
- Adjust the spice level: Add more or less chili flakes depending on your preference.
- Don't overcook the pasta: It should be al dente.
- Serve immediately: Amatriciana is best enjoyed fresh.
Enjoy your authentic Roman Amatriciana! This simple yet flavorful sauce is sure to become a new favorite. Remember to share your culinary creations and tag us! #Amatriciana #RomanPasta #ItalianFood #PastaRecipe #FoodBlog
