Rigatoni all’amatriciana — the Classic Roman Recipe with Guanciale, Tomato and Pecorino

Amatriciana is one of Rome’s four “holy sauces,” originating from the town of Amatrice. The authentic recipe uses only a few ingredients: guanciale (pork cheek), tomatoes, pecorino romano and a little chili pepper — no onion and no garlic. The secret lies in the slow rendering of the guanciale’s fat, which gives the sauce its deep, characteristic flavor.

INGREDIENTS (for 4 people):

• 400 g rigatoni (or similar short pasta)
• 150 g guanciale (if unavailable, use pancetta)
• 400 g peeled tomatoes (pelati), crushed by hand
• 50 g grated pecorino romano (or parmesan)
• 1 tablespoon olive oil
• 1/2 glass white wine (optional)
• Salt and freshly ground black pepper
• A little chili pepper (peperoncino), to taste

PREPARATION STEPS:

1. Cut the guanciale into thin strips. Place in a cold pan with the olive oil and heat slowly until crisp and it releases its fat (about 5 minutes).
2. Remove the crispy guanciale and set aside, leaving the fat in the pan. Add the white wine and let the alcohol evaporate (1 minute).
3. Add the crushed tomatoes and the chili pepper. Simmer over medium heat for about 15 minutes, until the sauce thickens.
4. Meanwhile, boil the pasta in plenty of salted water, 1 minute less than the time stated on the package.
5. Drain the pasta into the pan with the sauce, add the crispy guanciale and toss well for 1 minute to absorb the flavor.
6. Remove from the heat, add the grated pecorino and a little black pepper, toss again and serve immediately, with extra pecorino on top.

Prep time: 10 minutes. Cook time: 20 minutes. Servings: 4.

Photo: Wikimedia Commons (CC BY 2.0 license)