Elizabeth Minchilli Amatriciana by Sophie

Sophie's Amatriciana

Author Sophie Minchilli

Yield 4

Please keep in mind that the sauce doesn’t have to cook very long at all, just enough time for the pasta to cook in the boiling water. Another reason why Amatriciana is the best pasta in the world: It’s quick and easy!

Ingredients

3 thick slices of Guanciale (about 300 gr)
1 28-ounce can tomatoes (do not use fresh tomatoes it won’t taste the same, just use the best possible canned tomatoes you can find)
400 gr Rigatoni or Spaghetti (do not use fresh pasta, only dry)
150 gr grated Pecorino Romano

Instructions

Start by putting a pot of water to boil. In the meantime, cut your guanciale in small ribbons (or cubes if you prefer that size)

Add the guanciale to a pan with NO olive oil (the pork already has enough fat) and let cook on medium-low heat until it releases all of its fat and starts to become crispy (make sure it doesn’t burn). Add a splash of white wine and let evaporate. Once it evaporates, add the can of tomatoes to the pan and let cook.

Salt the water, then add the pasta to the boiling water . Cook until al dente, then drain.

Add the pasta to the pan with the sauce and mix it well, adding some of the grated cheese (save some for later) as you mix.

Plate and sprinkle with some more grated cheese on top

Notes

VARIATIONS AND SUBSTITUTIONS:

If you don’t have access to guanciale, use the best possible cured pancetta (bacon) you can find.
Do not used smoked pancetta or bacon.
If you like spicy food, you are welcome to add some hot pepper flakes to the tomato sauce
If you can’t find Pecorino Romano, use any other aged sheets milk cheese. It’s important that it have a ‘sheepy-salty’ flavour.

Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2021/02/amatriciana-by-sophie/