How to make Amatriciana (organic version) | Roscioli Rome

guanciale

🥗Healthier: pancetta

💰Cheaper: bacon

Pancetta offers a similar flavor profile, while bacon is more accessible.

Pecorino Romano cheese

🥗Healthier: Parmesan cheese

💰Cheaper: Grana Padano

Parmesan provides a lower-fat option, while Grana Padano is often less expensive.

Clean the guanciale, ensuring it is well-aged for at least six months.

Cut the guanciale into thin slices and then into small cubes for toasting.

Chop the scalonio (shallot).

Heat a very hot skillet and add the chopped scalonio to sauté until softened.

Add the guanciale to the hot skillet and toast it on all sides until crispy, keeping some of the fat for the sauce.

Add the San Marzano tomatoes to the skillet with the guanciale and allow the sauce to develop, keeping the guanciale separate until the end.

Cook the pasta until al dente, then add the guanciale and some of its fat to the pasta.

Stir in the grated pecorino cheese, mixing until the pasta is well coated and creamy.

Plate the Amatriciana and add a sprinkle of red pepper flakes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens