How to make AMATRICIANA pasta!

guanciale

🥗Healthier: pancetta

💰Cheaper: bacon

Pancetta is leaner, while bacon is widely available and less expensive.

Pecorino Romano cheese

🥗Healthier: Parmesan cheese

💰Cheaper: Grana Padano

Parmesan offers a similar flavor profile at a lower cost.

Cut the guanciale into medium-sized cubes, removing the skin.

Cook the guanciale in a skillet without adding any fat, allowing it to render its own fat.

Once the guanciale is cooked, turn off the heat and let it rest on a plate.

In a bowl, break apart the peeled tomatoes by hand.

In the same skillet used for the guanciale, cook the tomatoes over medium-low heat, allowing them to reduce for about 15 minutes.

Add a bit of black pepper to the tomato sauce and stir occasionally to prevent burning.

In a pot, bring salted water to a boil and cook the bucatini for 10 minutes, which is shorter than the package instructions.

After 10 minutes, transfer the bucatini directly into the sauce, finishing the cooking in the sauce.

Add a bit of reserved pasta water to the sauce as needed for consistency.

Stir in more black pepper and grated Pecorino Romano cheese before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens