Classic Amatriciana

I love a good pasta, and with this one I tried to keep it as close to the original as possible, that means using proper guanciale, which is an Italian cured pork cheek used traditionally in Amatriciana and in Carbonara. I get mine from Celino’s Italian Deli in Partick! 

The traditional pasta for this dish is one of my favourite pasta shapes, bucatini! They’ve actually started selling this at my local Tesco, but you can also get it fresh from Eusebi Deli. If you can’t get guanciale or bucatini though, some pancetta and spaghetti/linguine/tagliatelle will work just as well!

Classic Amatriciana

Ingredients (serves two)
1 tbsp extra virgin olive oil
75g guanciale or pancetta, finely diced
1-2 tsp chilli flakes
100ml white wine
250g tomato passata
50g pecorino, finely grated
175g bucatini or other long pasta

1. Put a large pan of salted water on to boil. Put a large, non-stick frying pan over a medium-high heat and add the oil. Once hot, add the guanciale and cook for 3-5 minutes until soft but not crisp, then add the chilli flakes.
2. Drop your bucatini into the salted water and cook according to pack instructions. Meanwhile, add your white wine to the guanciale and chilli mix and bubble until it has evaporated. Once the wine has evaporated, remove the guanciale with a slotted spoon and set aside.
3. Add the tomato passata to the pan and cook for 5 minutes to let the sauce thicken and reduce slightly. At this point, taste the mixture and adjust the flavour to taste, you can add a little salt, a little bit more chilli if you want it hot, or if it tastes a bit acidic, you can add a little sugar, or nothing at all, if you’re happy with the flavour!
4. Add the guanciale back into the pan along with the cooked pasta and grated pecorino and boom, you are ready to serve! Just pile it into bowls and serve with a little bit of extra pecorino, if you like.

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