Amatriciana

Name: Amatriciana
Total time: 35 min
Yield: 4
Ingredients: 320 g dried spaghetti; 120 g guanciale (cut into short batons); 400 g whole peeled tomatoes (crushed by hand); 75 g Pecorino Romano (finely grated); 50 ml dry white wine; ¼ tsp red chile flakes; 1 tbsp salt for pasta water

Noodles & Rice · European

7 ingredients · 35 minutes · 4 servings

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576kcal20g protein26.7g fat60.8g carbs*

Contains gluten, dairy · sometimes contains egg, peanut, tree nut, sesame, soy, shellfish, fish — check the label

Restrictions

Containsgluten · dairyIt is in an ingredient you cannot leave out.

Sometimes contains — check the labelegg (tomato canned) · peanut (tomato canned) · tree nut (tomato canned) · sesame (tomato canned) · soy (tomato canned) · shellfish (tomato canned) · fish (tomato canned)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

320 g	dried spaghetti
120 g	guanciale (cut into short batons)
400 g	whole peeled tomatoes (crushed by hand)
75 g	Pecorino Romano (finely grated)
50 ml	dry white wine
¼ tsp	red chile flakes
1 tbsp	salt for pasta water

Steps

prep5 min
guanciale cut evenly; tomatoes crushed; cheese finely grated
Cut the guanciale into even batons so the fat renders before the lean portion hardens. Crush the tomatoes by hand and grate the Pecorino finely; the cheese must disperse quickly later rather than clump in the finished sauce.
saute8 min
medium heat; guanciale fat rendered and edges crisp but centers still tender
Cook the guanciale in a wide skillet without added oil until it releases a generous pool of fat and the edges turn crisp. Avoid very high heat: scorched pork fat makes the entire sauce bitter before the tomato has a chance to balance it.
reduce2 min
wine nearly evaporated; no raw alcohol aroma
Add the white wine and chile and let the wine reduce almost completely, scraping up any browned pork fond. The pan should smell rounded rather than alcoholic before the tomato goes in.
simmer12 min
tomato thickened enough to leave a trail when stirred
Add the crushed tomatoes and simmer until the sauce visibly thickens and the rendered fat emulsifies into the tomato rather than floating separately. Keep the heat moderate so the tomato concentrates without spattering itself dry.
boil8 min
pasta very al dente, about two minutes shy of package doneness
Boil the spaghetti in well-salted water until very al dente. Reserve at least a cup of pasta water before draining; the starch in that water is what lets the final pan toss loosen and emulsify the sauce without making it watery.
toss3 min
pasta glossy and coated; sauce clings to each strand
Transfer the pasta into the sauce and toss over medium heat, adding reserved pasta water a splash at a time until the noodles finish cooking and the sauce clings tightly. Take the pan off the heat before adding the Pecorino so the cheese melts into the sauce instead of seizing into strings or grainy clumps.