World Flavors Cookbook

Pasta all'Amatriciana

Rigatoni or bucatini with guanciale and a bright, spicy San Marzano tomato sauce — the Roman pasta of Lazio.

Cuisine: Italy

Ingredients

• 400g rigatoni or bucatini
• 200g guanciale (cured pork cheek), diced
• 400g San Marzano tomatoes
• 1/2 glass dry white wine
• 1 dried chilli, crumbled
• 100g Pecorino Romano, grated
• 2 tbsp olive oil

Instructions

1. Render guanciale in olive oil over medium heat until crispy.
2. Add chilli and deglaze with white wine.
3. Add tomatoes. Simmer 20 minutes until reduced.
4. Cook pasta in well-salted water until al dente.
5. Toss pasta in the sauce, adding pasta water as needed.
6. Serve with grated Pecorino.