Authentic Amatriciana, Roman Style

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Authentic Amatriciana, Roman Style

Staple · Noodle · Italian20 min(Prep 5 min + Cook 15 min) · 650 kcal per serving · 1 serving · Normal

A traditional Roman pasta. The fat from cured pork jowl (guanciale), the depth of pecorino romano (sheep's milk cheese), and tomato's acidity strike a perfect balance. Bucatini — thick hollow pasta — is the proper choice.

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ファビオ飯 /イタリア料理人の世界61 recipes · 287 cooked

Instructions

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  1. Cut the guanciale into matchsticks (batons).Uses: Guanciale~1 minWatch the video from 2:12
  2. Bring 2L of water to a boil, add 30g salt, and start cooking the pasta.Uses: Bucatini, Water, Salt~10 minWatch the video from 4:09
  3. Place the guanciale in a cold frying pan and warm over medium-low heat. No olive oil.Uses: Guanciale~1 minWatch the video from 4:16
  4. Render slowly for about 8 minutes until the fat has run out and the guanciale is crisp.Uses: Guanciale~8 minWatch the video from 5:06
  5. Set aside half of the crispy guanciale on a tray for the topping.Uses: Guanciale~1 minWatch the video from 6:36
  6. Add the tomato purée to the rendered fat in the pan. Heat and stir to emulsify.Uses: Tomato purée~1 minWatch the video from 6:50
  7. Reduce to low heat and adjust with salt. If the tomato is too acidic, add a small pinch of sugar to balance.Uses: Salt, Sugar~2 minWatch the video from 7:30
  8. Add the cooked bucatini to the pan and toss thoroughly with the sauce.Uses: Bucatini~1 minWatch the video from 9:05
  9. Sprinkle in pecorino romano and toss quickly to add saltiness and richness.Uses: Pecorino Romano~1 minWatch the video from 9:29
  10. Plate and finish with the reserved guanciale and an extra dusting of pecorino romano.Uses: Guanciale, Pecorino Romano~1 minWatch the video from 9:58

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