Pasta all’amatriciana
Pasta all’amatriciana
Ingredients:
- 1 tablespoon extra virgin olive oil
- 6 oz. guanciale (pancetta or, in a pinch, bacon will do), cut into ½-inch cubes
- Pinch of red pepper flakes
- ¼ cup dry white wine (optional)
- 1 28-oz. can whole peeled San Marzano tomatoes, crushed by hand
- Pinch of freshly ground black pepper
- Salt
- 1 lb. dried spaghetti or bucatini pasta
- ¼ cup freshly grated Pecorino (or Parmesan), plus additional for serving, if desired
Directions:
- Heat olive oil in a large skillet over medium heat. Sauté guanciale and red pepper flakes until lightly browned, 4-5 minutes.
- If using, add wine, scraping the bottom of the pan to gather any
browned bits until wine is nearly all evaporated, about 3 minutes.
- Add tomatoes and bring to a simmer. Add black pepper; reduce heat to
low and simmer 15-20 minutes, stirring occasionally, until sauce
thickens.
- While sauce is simmering, bring a large pot of salted water to boil.
Boil pasta until just shy of al dente (1-2 minutes less than the
package recommends). Using tongs, transfer cooked pasta and about ¼ cup
of pasta water to sauce, stirring quickly until incorporated. If the
sauce is too thick, add a bit more of the pasta water.
- Remove from heat and stir in cheese. Season to taste with salt and pepper and serve.