Out of the four Roman classic pastas, amatriciana has to be my favourite. I say this because whilst I love a proper carbonara and cacio e pepe, they are both very rich, cheese forward sauces. Amatriciana is different because the sauce here is very much tomato forward, but it still carries with it the meatiness from the crispy guanciale + subtle heat from the red chilli. It’s also much lighter and much easier to get right.
This one’s perfect for when you want to whip up something quick, delicious and classic. Whether you’re making this for yourself, for the family or for friends, it’s sure to be a hit and only requires a handful of ingredients.
One thing to note: I’m going to outline two ways to make this one. The traditional way + an alternative method that I think amps up the flavours a little. Feel free to use whichever you prefer!
Now then, with that being said, let’s get into it.
A few things to know before you start:
Pork: Traditionally, this recipe calls for guanciale, a cured pork cheek that is ultra fatty and rich in flavour. This can sometimes be difficult to find, but I’ll tell you exactly where to look and what the substitutes are if you can’t find it.
Pecorino Romano: Grate it ultra fine. If you don’t have any, opt for Parmigiano. The flavour profile is different, but it can still work well.
Pasta: Choose a pasta you love. Paccheri, rigatoni, bucatini. The options are endless, but choose something that’ll hold the sauce well.
Wine: Optional. Some recipes call for dry white wine. This is up to you, but I’ll show you how to add it if desired.
Onion & garlic: Not traditional, but welcome. They can add lovely background notes of flavour.
Serves 2
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