Amatriciana kit / how do we make AMATRICIANA at Roscioli

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.

Cut guanciale into slices about 2 cm thick, then into cubes.

Heat a large skillet until hot but not excessively so.

Add the guanciale to the skillet to fry in its own fat, creating a crispy exterior while keeping it tender inside.

Avoid adding cream or oil, and do not use bacon.

Cook the guanciale until it is crispy on the outside and meaty on the inside.

Prepare the tomato sauce base using shallots instead of onion for a sweeter flavor.

Add chopped shallots to the hot skillet, followed by the tomatoes after the shallots have softened.

Cook the tomato sauce for at least 15 minutes, adjusting time based on the type of tomatoes used.

After 15 minutes, add the previously toasted guanciale and a bit of red pepper flakes to the sauce.

Cook the bucatini pasta separately until al dente, then drain.

Add the drained bucatini to the sauce and toss to coat evenly.

Finish the dish by adding grated Pecorino Romano cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens