Amatriciana is the opus that brings together all the themes of Roman pasta: starchy pasta water with guanciale or pancetta drippings and Pecorino Romano, creating an emulsion that becomes the background sauce. San Marzano tomatoes hit the high notes for a simple yet perfectly sensational pasta dish.
Makes
2 servings
Total Time
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Ingredients
COOK:
MEANWHILE, COOK:
ADD:
Test Kitchen Approved
Best Tomatoes for Italian Sauce
With their sweet sun-ripe taste, low acidity, and firm pulp, San Marzano plum
tomatoes are touted as the best for making tomato-based sauces.
Instructions
Cook pasta in a pot of boiling
salted water according to package
directions, stopping 1 minute
before stated cook time. Reserve
½ cup of pasta water; drain pasta.
Meanwhile, cook guanciale in oil
in a cold skillet over medium heat
until browned, 7–10minutes.
Add onions; sweat over medium
heat until softened, 3 minutes.
Add garlic and pepper flakes;
cook 1 minute. Add 2–4 Tbsp.
pasta water; cook until bubbling
subsides and water mostly
evaporates, 30 seconds. Stir
in tomatoes; increase heat to
medium-high and bring to a boil.
Add pasta; toss to coat.
Off heat, stir in 3 Tbsp. Pecorino
until melted; season with salt and
black pepper. Top servings with
remaining 1 Tbsp. Pecorino.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 473
% Daily Value*
Total Fat 21g 32%
Saturated Fat 6g 30%
Cholesterol 33mg 11%
Sodium 989mg 41%
% Daily Value*
Carbs 53g 17%
Protein 18g
*Percent Daily Values are based on a 2,000 calorie diet.
