Amatriciana
The Quirky Foodster Team
Ingredients
- Guanciale, cut into strips — 150 g (5 oz)
- San Marzano tomatoes, crushed — 400 g (14 oz can)
- Dried red chilli, crumbled — 1
- Pecorino Romano, grated — 60 g (2/3 cup)
- White wine — 60 ml (1/4 cup)
- Salt — to taste
Method
- Cook guanciale in a dry skillet over medium heat until crisp and fat has rendered, about 6-8 minutes; remove
- guanciale, leaving fat in the pan.
- Add chilli to the rendered fat, cook 30 seconds, then deglaze with white wine.
- Add crushed tomatoes, simmer 15 minutes until slightly thickened.
- Return guanciale to the pan, stir to combine.
- Toss with cooked pasta and grated pecorino off the heat; season with salt to taste.
Cultural Background: Originating in Amatrice, a town in Lazio, this sauce combines guanciale (cured pork cheek), tomato, pecorino and chilli, and is a protected traditional recipe in Italy, distinct from its meatless ancestor, sugo alla gricia.
Tips: • Guanciale is traditional and has a distinct flavour from pancetta or bacon — seek it out if possible. • Toss the pecorino in off the heat to prevent it from clumping.
Variations: • Substitute pancetta if guanciale is unavailable, though the flavour will be milder. • Omit tomato entirely for the earlier version, sugo alla gricia.
Storage: Refrigerate up to 3 days in an airtight container.
Reheating: Reheat gently over low heat, adding a splash of water if needed. Nutrition (per serving) Approx. 190 kcal, 8 g protein, 14 g fat, 6 g carbohydrate per 100 g serving.
FAQs: What is guanciale? Cured, unsmoked pork cheek or jowl, prized for its rich fat and traditional to Lazio's classic pasta sauces. What pasta is traditionally used? Bucatini or spaghetti all'amatriciana is the classic pairing.
- Guanciale, cut into strips — 150 g (5 oz)
- San Marzano tomatoes, crushed — 400 g (14 oz can)
- Dried red chilli, crumbled — 1
- Pecorino Romano, grated — 60 g (2/3 cup)
- White wine — 60 ml (1/4 cup)
- Salt — to taste
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