Amatriciana

Rigatoni draped in a bold, slightly spicy tomato sauce rendered with crispy guanciale and finished with a snowfall of sharp Pecorino Romano. Rome's beloved contribution to pasta perfection.

RECIPE

Amatriciana

Rigatoni draped in a bold, slightly spicy tomato sauce rendered with crispy guanciale and finished with a snowfall of sharp Pecorino Romano. Rome's beloved contribution to pasta perfection.

Prep10 mins

Cook25 mins

Total35 mins

Servings4

Dinner

Italian

Lazio

Ingredients

• 400g rigatoni
• 200g guanciale, cut into strips
• 400g canned San Marzano tomatoes, crushed by hand
• 1 small peperoncino, crumbled
• 100g Pecorino Romano, grated
• Splash of dry white wine
• Salt to taste

Preparation

1

Cook guanciale strips in a cold pan over medium heat, rendering the fat until crispy. Remove guanciale, keep the fat.

2

Add peperoncino to the fat, then add a splash of white wine and let it evaporate.

3

Add crushed tomatoes and simmer for 15 minutes until thickened.

4

Cook rigatoni in well-salted water until 1 minute short of al dente.

5

Transfer rigatoni to the sauce with a splash of pasta water. Toss over heat for 1-2 minutes.

6

Off heat, add crispy guanciale back and toss with half the Pecorino. Serve with remaining Pecorino on top.

Servings and Nutrition

Number of Servings in Amatriciana

4

Nutrition for 1 serving (1 plate)

560

Calories (kcal)

20

Protein (g)

70

Carbs (g)

22

Fat (g)

Protein 20.0g

14%

Carbs 70.0g

50%

Fat 22.0g

35%