📝 About This Recipe
Hailing from the town of Amatrice, this iconic Roman pasta dish is a masterclass in balancing salty, spicy, and acidic flavors. It centers on 'guanciale'—cured pork jowl—which renders down into a silky, savory base that transforms simple canned tomatoes into a rich, velvety sauce. This recipe captures the authentic soul of Lazio, providing a smoky, peppery kick that perfectly clings to the ridges of al dente rigatoni.
🥗 Ingredients
The Pork and Aromatics
- 200 grams Guanciale (sliced into 1/2-inch batons; substitute with pancetta if necessary)
- 1 tablespoon Extra Virgin Olive Oil (only if needed to help render the fat)
- 1/2 to 1 teaspoon Dried Red Chili Flakes (adjust to your heat preference)
- 1/3 cup Dry White Wine (such as Frascati or Pinot Grigio)
The Sauce Base
- 400 grams San Marzano Whole Peeled Tomatoes (crushed by hand or with a fork)
- to taste Sea Salt (be cautious as the pork and cheese are salty)
- 1/2 teaspoon Black Pepper (freshly cracked)
Pasta and Finishing
- 450 grams Rigatoni Pasta (look for a bronze-die extruded brand for better sauce adhesion)
- 80 grams Pecorino Romano Cheese (finely grated, plus extra for serving)
- 1/2 cup Pasta Water (reserved from the boiling pot)
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil. Add a generous handful of salt (it should taste like the sea).
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2
While the water heats, place the guanciale batons in a large, cold skillet or sauté pan. Turn the heat to medium-low.
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3
Slowly render the fat from the guanciale for about 8-10 minutes. Stir occasionally until the pork is golden brown and crisp on the edges, but still slightly chewy in the center.
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4
Add the red chili flakes to the pan with the guanciale. Let them toast in the rendered fat for 30 seconds until fragrant.
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5
Pour in the white wine to deglaze the pan. Use a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom. Let the wine simmer until it has reduced by half.
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6
Add the hand-crushed San Marzano tomatoes and their juices to the pan. Season with a pinch of black pepper, but hold off on salt for now.
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7
Simmer the sauce on medium-low for 15 minutes, stirring occasionally, until it thickens and the oil starts to separate from the tomatoes.
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8
Drop the rigatoni into the boiling water. Cook for 2 minutes less than the package instructions for 'al dente'—the pasta will finish cooking in the sauce.
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9
Before draining, carefully reserve about a cup of the starchy pasta water.
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10
Transfer the undercooked rigatoni directly into the sauce pan using a slotted spoon or spider strainer.
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11
Increase the heat to medium and toss the pasta vigorously with the sauce. Add a splash of the reserved pasta water to help the sauce emulsify and coat the rigatoni.
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12
Remove the pan from the heat. This is crucial: wait 30 seconds before adding the cheese to prevent it from clumping.
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13
Shower in the finely grated Pecorino Romano while tossing constantly. The cheese will melt into the pasta water and tomato fat to create a creamy, glossy coating.
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14
Taste for seasoning. Add salt only if necessary. Serve immediately in warmed bowls with an extra dusting of Pecorino and a final crack of black pepper.
💡 Chef's Tips
Always start guanciale in a cold pan; this ensures the fat renders out completely before the meat burns. Use high-quality Pecorino Romano (DOP) for the authentic sharp, salty tang that defines this dish. Avoid using pre-shredded cheese, as the anti-caking agents will prevent the sauce from becoming smooth. If the sauce looks too dry when adding the pasta, add the reserved pasta water one tablespoon at a time until glossy. Never add garlic or onions if you want to stay true to the traditional Roman 'Amatrice' style.
🍽️ Serving Suggestions
Pair with a medium-bodied Italian red wine like a Montepulciano d'Abruzzo or a Sangiovese. Serve with a side of crusty ciabatta bread to mop up the remaining 'scarpetta' sauce. A simple arugula salad with lemon vinaigrette provides a crisp, bitter contrast to the rich pork fat. Finish the meal with a sharp espresso to cut through the richness of the Pecorino cheese.