Spaghetti All' Amatriciana
Servings 4
Ingredients
- 2 tablespoons olive oil
- 1/4 pound sliced guanciale or pancetta, thinly sliced crosswise
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon freshly ground black pepper
- 1 medium yellow onion, chopped
- 1/4 cup dry white wine (see Kitchen Notes)
- 1 28- ounce can whole San Marzano tomatoes (see Kitchen Notes for substitutions)
- 1/2 cup grated Pecorino Romano, plus more for serving (see Kitchen Notes)
- salt if needed
- 12 ounces uncooked dry spaghetti (see Kitchen Notes)
Instructions
- Heat oil in a large sauté pan over medium flame. While oil is still warming, add guanciale or pancetta to pan and toss to coat with oil. Add pepper flakes and black pepper. Cook, stirring occasionally, for about 5 minutes, then add onion and cook until translucent and softened, about 5 minutes, stirring occasionally.
- Meanwhile, empty canned tomatoes into a medium bowl. Crush tomatoes by hand, one at a time, into the bowl (you remembered to wash your hands, right?). Aim them as best you can, knowing that tomato bits will squirt in unexpected directions.
- Add wine to pan and cook, stirring and scraping up any browned bits, until wine is mostly evaporated. Add tomatoes and all their juices to pan, stirring to combine thoroughly. Mash any big chunks of tomato with a wooden spoon. Simmer uncovered over medium-low for 15 – 20 minutes.
- Meanwhile, cook the pasta until it's about 2 minutes short of being al denté according to package directions. Drain, reserving a couple ladles of pasta water, and add the pasta to the pan, stirring to coat the pasta with the sauce. If pasta seems dry, stir in some pasta water—I added a few tablespoons. Cook until pasta is al denté, about 2 minutes.
- Stir in 1/2 cup of Pecorino Romano. Taste and season with salt, if needed. I didn't need to. Divide among 4 pasta bowls, being sure everyone gets a share of the pancetta, onion and any chunks of tomato still lurking in the pan. Top with additional grated Pecorino and serve.
Kitchen Notes
Do I need the wine? Honestly, most recipes don't mention any wine, and those that do call it optional. Unless you or one of your dinner guests doesn't drink, do use the wine; it adds its own flavor and cuts some of the richness.
You say tomato... Although whole San Marzano tomatoes are most authentic (and many say best tasting), you can use crushed or diced tomatoes. But hand-crushing those whole tomatoes is a fun, truly hands-on cooking experience.
Let's talk cheese. We used more cheese than most recipes call for, about twice the amount; we felt it really brought the dish to life. And while Pecorino is the traditional cheese used here, if Parmesan is what you have on hand, use it.
Spaghetti? Bucatini? Both are traditional pastas for this dish. We prefer spaghetti, but if you like bucatini, know that your dish will be equally keeping with tradition.