RomanItalian
Amatriciana
by Gambero Rosso · 452K subscribers on YouTube
A classic Roman Amatriciana made with guanciale, tomato, and pecorino romano. No garlic or onion, just pure flavour.
- Difficulty
- medium
Ingredients
5 items- GuancialeChoose guanciale aged at least 3 months, with black pepper crust.
- White WineA splash of dry white wine, preferably from the Castelli Romani area.
- TomatoRipe, fresh tomatoes, crushed by hand.
- PastaUse bucatini, mezzi paccheri, tonnarelli, or any pasta you prefer.
- Pecorino RomanoAged Pecorino Romano (10–12 months), grated.
Method
- Clean the guanciale: remove the yellow part under the peppery crust and cut the guanciale into strips.
- Heat a pan (no oil needed) and render the guanciale until crispy and the fat is melted.
- Deglaze with a splash of white wine and let the alcohol evaporate completely.
- Crush ripe tomatoes by hand and add them to the pan. Cook for 10–15 minutes until the sauce thickens.
- Meanwhile, cook the pasta in abundant salted water until al dente.
- Drain the pasta and add it to the sauce. Toss well.
- Add a generous amount of grated Pecorino Romano and toss again. Serve immediately.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
