Pasta all’amatriciana
4 portions
400g spaghetti or bucatini*
salt for the pasta water
olive oil
(shallot, chopped)
150 g guanciale (or pancetta), diced
a small glass of white wine (vermouth works as well)
freshly ground black pepper to taste
San Marzano tomatoes, peeled, or sweet cherry tomatoes
finely grated pecorino romano
The original recipe neither includes onions nor chili, but we think a little chopped shallots adds flavour. If you want you can also fry one dried chili with the onions and then remove it. 😉
Guanciale is cured pork cheek. If you cannot find it use pancetta or other cured pork. Do not use bacon; its flavour is much too smoky.
- Bring a large pot of water to the boil and add salt.
- Cook the pasta until just before it is al dente; reserve a little cooking water before draining.
- In another pan, sauté chopped shallots in olive oil until softened.
- Add guanciale to the pan, cook until slightly transparent.
- Deglaze the pan by adding the white wine.
- Add the chopped tomatoes to the pan, cooking until softened and add a little pasta water to the pan.
- Drain the pasta and combine with the sauce in the pan, ensuring even coating.
- Mix pasta and cheese thoroughly with the help of two forks.
- Serve immediately and enjoy your authentic pasta all’amatriciana!
*You can find this pasta variety from our selection of pasta Setaro .