This sauce hails from Amatricia in Lazio, and is very popular in Rome. Guanciale - salt cured and aged pork jowl - brings really deep savoury flavour. The other key ingredients are cheese and tomato. You could add some chilli if you like to add some heat.
Amatriciana sauce is a good example of how a few great ingredients can come together with delicious results.
- 125 g (4½ oz) guanciale, cubed
- 1 bird’s eye chilli, minced
- ½ cup (125 ml) dry white wine
- 2 400g cans (1 28 oz) can San Marzano tomatoes, crushed by hand
- 450 g (1 lb) bucatini
- 115 g (4 oz) Pecorino Romano, finely grated, plus more for garnish
- Olive oil, for drizzling
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Add guanciale to a large frying pan and heat over medium-high. Fry, stirring, until guanciale is slightly browned. Add chilli and cook for 1-2 minutes. Deglaze with white wine and cook until wine has mostly evaporated. Add tomatoes, season with salt and pepper, bring to a simmer, and cook for 3-4 minutes.
2. Meanwhile, bring salted water to a rolling boil in a large pot. Add bucatini and cook until just al dente. Strain, reserving ½ cup (125 ml) of pasta water, then toss pasta with Pecorino and cooking water. Add pasta to frying pan and toss well with guanciale and tomato sauce.
3. Serve sprinkled with more Pecorino Romano and drizzled with olive oil. Buon appetito!