Pasta Amatriciana

Classic pasta recipe using pancetta instead of guanciale, which is much easier to find!

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 606kcal

Equipment

Milk Street Tuesday Nights

Ingredients

3 tablespoons extra virgin olive oil
3 ounces pancetta finely chopped
10 cloves garlic thinly sliced
½ teaspoon red pepper flakes
¾ cup dry white wine
14.5 ounce canned tomatoes whole, peeled, crush with fingers or chop
1 ounce pecorino chunk, extra for garnishing
12 ounces spaghetti
salt and pepper

Instructions

Drain the canned tomatoes, reserving the juice. Crush them with your hands or chop or dice.
Start a pot of 2 quarts of water and the pecorino chunk to boil. You might have to stir it occasionally to keep it from sticking. While it's coming to a boil, you'll start on the sauce.
Using a 12-inch skillet over medium heat, heat 1 tablespoon of the oil. When it begins to shimmer add the pancetta and cook until crispy about 5-7 minutes. Remove with a slotted spoon to a paper towel lined plate.
Add the garlic to the skillet and cook for about 1 to 2 minutes until golden. Add the pepper flakes and cook for about 30 seconds. Pour in the wine and increase the heat to medium-high. Cook until the most of the liquid has evaporated about 5-7 minutes. Add the drained tomatoes and cook for about 2 minutes, then stir in 3 tablespoons of the reserved tomato juice and turn off or remove from the heat.
You water should be boiling by now, so stir in the pasta and 2 teaspoons of salt. Cook until a couple of minutes shy of al dente, it will finish cooking in the sauce. Drain, reserving the pasta water and discarding the pecorino cheese.
Place the skillet back on medium-hight heat and add 1 ½ cups of the reserved pasta water. Bring it to a simmer and then add the pasta. Toss it, cooking it for 3-6 minutes or until most of the liquid has been absorbed.
Turn off the heat, stir in the remaining 2 tablespoons of olive oil, the pancetta and 2 teaspoons of black pepper. Serve with extra finely grated pecorino cheese.

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