I learned how to make Amatriciana sauce when I visited Rome a few years ago. My family and I booked a pasta-making class where we made Spaghetti alla Chitarra, along with this sauce. I had never cooked with guanciale (pork cheek) before, which is the meat traditionally called for in this recipe. If you can't find guanciale, you can use pancetta, and as a last resort, thick-sliced bacon. I've made this many times since then and have adapted the recipe I learned back in Rome to share with you all.
Time: 45 min
Serves 6 to 8
Ingredients
8 oz guanciale, cut into 1/2" cubes. Pancetta or thick-sliced bacon can be substituted, if needed.
1/4 cup shallots, diced
1 cup white wine
28 oz can whole San Marzano tomatoes
Kosher salt and freshly cracked pepper, to taste
1/2 cup grated Pecorino Romano cheese, plus more for serving
1 lb spaghetti - some specialty stores sell spaghetti alla chitarra, which is what I use. Bucatini is also a good pasta choice.
Fresh parsley, for garnish
Directions
Prep your ingredients -- empty the canned tomatoes into a large bowl and crush them by squeezing them with your hands. Slice the guanciale (or pancetta or bacon) and set aside. Dice the shallot and set it aside.
Bring a large pot of salted water to boil. While you're waiting for the water to boil, make the sauce.
Heat a skillet over medium-high heat. Once it's hot, add the guanciale -- no oil needed! Cook until it becomes golden brown and the fat has rendered. Add the shallots and toss together for 30 seconds. Carefully add the wine and cook, stirring occasionally, until the liquid has reduced by half. Add the tomatoes and season with salt and lots of freshly cracked pepper. Lower the heat as needed to reduce splatter. Cook uncovered at least 15 minutes.
Cook the pasta in the boiling water until just before "al dente", usually one minute before the time indicated on the package. Just before draining, reserve 1/2 cup of pasta water and set it aside.
Transfer the drained pasta to the sauce and mix together. Add the reserved pasta water. The sauce will look thin, but don't worry. The pasta will absorb the extra liquid as it finishes cooking, and the sauce will thicken. Add the cheese and mix continuously until the cheese has melted.
Serve immediately with more cheese, cracked pepper, and fresh parsley.
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