How to Make PASTA AMATRICIANA like a Roman

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 strips and then into small cubes after removing the skin.

Boil a large pot of water.

In a pan over medium-low heat, cook the guanciale until it starts to create oil and becomes crispy.

Add white wine to the pan and let it cook for about three minutes until the alcohol evaporates.

Crush the peeled tomatoes with a fork and add them to the pan with the guanciale.

Cook the mixture for about 10-15 minutes, stirring occasionally, and add a pinch of salt and generous black pepper.

Cook the bucatini in the boiling water until al dente, according to package instructions.

Combine the drained bucatini with the sauce in the pan and toss to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens