Amatriciana
Amatriciana is one of the most iconic dishes of Roman cuisine, born in Amatrice in the province of Teramo but now an undisputed symbol of Lazio's culinary tradition. Made with just four noble ingredients – guanciale, pomodori San Marzano, Pecorino Romano and peperoncino – it represents the essence of simplicity and quality. A dish that demands authentic ingredients and no shortcuts.
Preparation
- 1
Cut the guanciale into medium cubes, removing the outer skin. Place it in a large pan over medium-low heat.
- 2
Let the guanciale render for about 10 minutes, until the fat is completely melted and the cubes are slightly crispy at the edges.
- 3
Add the whole peperoncino (or break it into pieces, as you prefer) and toast it for a few seconds in the hot fat.
- 4
Pour the pomodori San Marzano pelati into the pan, season with salt and let simmer over medium heat for about 15-20 minutes. The sauce should thicken and emulsify slightly.
- 5
Meanwhile, bring abundant salted water to a boil and cook the pasta until al dente.
- 6
Drain the pasta, reserving a glass of cooking water. Transfer the pasta directly into the pan with the sauce.
- 7
Toss for 2-3 minutes, adding cooking water as needed to achieve a creamy consistency.
- 8
Remove from heat, add the grated Pecorino Romano and mix vigorously until completely combined.
- 9
Serve immediately on hot plates, with a generous grating of fresh Pecorino and a dusting of black pepper.
Chef's Tips
The quality of guanciale is essential: it should come from black or hybrid pork and be well-aged. Never substitute with pancetta. The pasta cooking water is a precious ally for achieving the perfect creamy consistency.