How to make Amatriciana two ways / tomato sauce with bacon - Frankie Cooks
Recipes in this Video
Originating from the town of Amatrice in Italy, Penne all'Amatriciana is a beloved Roman pasta dish that highlights the flavors of guanciale, tomatoes, and cheese. Traditionally enjoyed by locals, it has become a staple in Italian cuisine worldwide, often served in trattorias and homes alike. The balance of savory, spicy, and tangy elements makes it a comforting and satisfying meal, cherished by pasta lovers everywhere.
Ingredients
- ●penne pasta
- ●guanciale
- ●tomatoes
- ●pecorino cheese
- ●olive oil
- ●onion
- ●red pepper flakes
- ●black pepper
- ●salt
- ●parsley
Instructions
- 1Cook penne pasta in salted boiling water until al dente; drain and reserve some pasta water.
- 2Heat olive oil in a skillet over medium heat until shimmering.
- 3Add guanciale and cook until crispy, about 5-7 minutes.
- 4Add chopped onion and red pepper flakes; sauté until onion is translucent, about 3-4 minutes.
- 5Stir in crushed tomatoes and simmer for 10 minutes, until sauce thickens.
- 6Season with salt and black pepper to taste.
- 7Add cooked penne to the skillet with the sauce; toss to combine.
- 8If needed, add reserved pasta water to reach desired sauce consistency.
- 9Remove from heat and stir in grated pecorino cheese until melted and creamy.
- 10Garnish with chopped parsley and additional pecorino cheese before serving.
Ingredient Alternatives
guanciale
Healthier: pancetta
Cheaper: bacon
Pancetta and bacon provide similar flavors at a lower cost.
pecorino cheese
Healthier: parmesan cheese
Cheaper: grated parmesan
Parmesan is more widely available and less expensive.
Techniques
Equipment
Also Known As
Ingredients
- ●400g penne pasta
- ●150g guanciale, diced
- ●100g pecorino romano cheese, grated
- ●1/2 tsp black pepper
- ●1 tbsp olive oil
- ●salt to taste
Instructions
- 1Bring a large pot of salted water to a boil.
- 2Add the penne pasta to the boiling water and cook according to package instructions until al dente.
- 3In a large skillet, heat the olive oil over medium heat.
- 4Add the diced guanciale to the skillet and cook until crispy, about 5-7 minutes.
- 5Once the pasta is cooked, reserve 1 cup of pasta water and drain the rest.
- 6Add the drained pasta to the skillet with the guanciale and toss to combine.
- 7Gradually add the grated pecorino romano cheese and reserved pasta water, stirring until a creamy sauce forms.
- 8Season with black pepper and additional salt if needed.
- 9Serve immediately, garnished with extra pecorino cheese and black pepper.
Equipment
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