Spaghetti all’Amatriciana
Amatriciana sauce (sugo all’Amatriciana) is a simple pasta sauce built on cured pork, pecorino cheese, and tomatoes, and served with spaghetti or bucatini. [1] The dish hails from the mountain town of Amatrice, about 100 miles northeast of Rome. [2] It is believed that the sauce was first created by local shepherds. The original form, now known as Amatriciana bianca, did not contain tomatoes, which weren’t introduced to the Italian peninsula until the 18th century. The modern incarnation of Amatriciana, now a staple of Roman cuisine, is straightforward to make at home!
Ingredients
½ lb spaghetti or bucatini
1 can (15 oz) stewed tomatoes, diced
4 oz guanciale or pancetta, diced
½ cup Pecorino Romano cheese, grated
½ tsp crushed red pepper or to taste (optional)
1 tbsp extra virgin olive oil
Salt to taste
Black pepper to taste
Add the diced guanciale or pancetta to a dry pan over medium heat. Cook for about 6-8 minutes, stirring occasionally, until the fat has rendered and the meat has crisped up. While the pork cooks, bring a large pot of salted water to a boil for the pasta. We want the pasta and sauce to be done at the same time, so it is good to have the boiling water standing by.
When the pork is crisp and has rendered much of its fat, add the red pepper flakes and fry in the oil for 30 seconds. This step, known as blooming, helps release the fat-soluble flavors of the dried pepper. Then add the diced stewed tomatoes to the pan and bring the sauce to a simmer, stirring occasionally. At the same time, add half a pound of spaghetti to the pot and cook until the pasta is about 2 minutes from tender, a stage known as al chiodo. For most spaghettis, this should take about 8 minutes. We will be finishing the pasta in the sauce.
The tomatoes should also simmer for about 8 minutes. Stir the sauce occasionally, and season to taste with salt and black pepper. Remember that the cheese we are adding at the end will also be salty, so go easy on the salt. When the pasta is 2 minutes shy of al dente, drain it from the pot and add it directly to the pan with the sauce. Scoop up about ½ a cup of the pasta water and add it to the sauce as well.
Cook the spaghetti in the sauce for about 2 minutes, tossing occasionally, until al dente. Turn off the heat, stir in the extra virgin olive oil and grated Pecorino cheese, and serve immediately. Top the pasta with additional freshly grated cheese at the table if desired.
Substitutions
You can substitute diced fresh Roma tomatoes for the stewed tomatoes. Expect a longer cooking time for the sauce if you do so. If you can’t find any Italian cured pork, substitute some diced bacon. If you don’t have any Pecorino Romano, you can substitute Parmesan cheese. However, be aware that Parmesan tastes nuttier than Pecorino. While traditionally served with long noodle shapes, this sauce can work with most types of dry pasta. If you want to add a hint of garlic, fry some minced garlic with the red pepper flakes before adding the tomatoes.
[1] In Amatrice, this dish is most commonly made with spaghetti. However, in the nearby city of Rome, it has become popular to make this dish with bucatini.
[2] Every August, Amatrice hosts a food festival (sagra) dedicated to spaghetti all’Amatriciana. In 2016, just weeks before what was scheduled to be the 50th running of the event, Amatrice was struck by a devastating earthquake which leveled over 70% of the town and killed 299 people. Restaurants around the world started an effort known as “Amatriciana for Amatrice,” serving the dish to help raise funds for the Italian Red Cross. The all’Amatriciana festival made a triumphant return to the battered but rebuilt town in 2018.
Recipe
Prep Time: 5 min Cook Time: 20 min Total Time: 25 min
Difficulty: 1/5
Heat Sources: 2 burners
Equipment: pan, large pot
Servings: 2
Ingredients
½ lb spaghetti or bucatini
1 can (15 oz) stewed tomatoes, diced
4 oz guanciale or pancetta, diced
½ cup Pecorino Romano cheese, grated
½ tsp crushed red pepper or to taste (optional)
1 tbsp extra virgin olive oil
Salt to taste
Black pepper to taste
Instructions
1. Add the diced guanciale or pancetta to the pan over medium heat and cook, stirring occasionally, until the fat has rendered and the meat has crisped, about 6-8 minutes.
2. Meanwhile, bring a large pot of salted water to a boil.
3. Add the red pepper flakes to the pan and fry for 30 seconds, or until fragrant.
4. Add the diced tomatoes to the pan and simmer, stirring occasionally, for 8 minutes.
5. At the same time, add the spaghetti to the boiling salted water and cook for about 8 minutes, until 2 minutes before tender.
6. Season the tomato sauce with salt and black pepper to taste. Drain the pasta and add it to the pan, together with ½ cup pasta water.
7. Cook the spaghetti in the sauce for 2 minutes, or until al dente, tossing occasionally.
8. Turn off the heat, stir in the extra virgin olive oil and cheese, and serve. Top with more freshly grated cheese if desired.
