Pasta amatriciana
Item 1 of 1
A great pasta amatriciana recipe will stand you in good stead for a lifetime of heavenly yet simple dinners. The key to success, as with most great Italian dishes, lies in using great ingredients and treating them with care. If you can't get your hands on bucatini for this recipe, spaghetti will more than suffice.
First published in 2016
Ingredients
Metric
Imperial
Pasta amatriciana
- 400g of bucatini pasta
- 150g of guanciale, cut into lardons
- 1 small red chilli, deseeded and finely sliced
- 150ml of passata
- 80g of Pecorino Romano, finely grated
- 12 San Marzano baby tomatoes, skinned and sliced
- 1 tbsp of flat-leaf parsley, roughly chopped
- flaky sea salt
- freshly ground black pepper
- extra virgin olive oil
SAVE RECIPE
Method
1
Bring a large pan of water to the boil, add some salt then add the pasta. Cook for about a minute less than the packet instructions say to allow for finishing it in the sauce
- 400g of bucatini pasta
2
In a large sauté pan, cook the guanciale over a medium heat until the fat renders and the lardons begin to crisp. Add the chilli and cook for a further minute or two
- 150g of guanciale, cut into lardons
- 1 small red chilli, deseeded and finely sliced
3
Add the passata and bring to a simmer. Stir in half of the Pecorino Romano and adjust the seasoning
- 150ml of passata
- 40g of Pecorino Romano, finely grated
- flaky sea salt
- freshly ground black pepper
4
Add the pasta directly from the cooking pot using a pair of tongs. This keeps the pasta wet and transfers an amount of the cooking water to the sauce. Add the sliced tomatoes, allow to warm through then adjust the seasoning again and finish with the flat-leaf parsley
- 12 San Marzano baby tomatoes, skinned and sliced
- 1 tbsp of flat-leaf parsley, roughly chopped
5
Divide between bowls, drizzle with olive oil and serve with the remaining cheese
- extra virgin olive oil
- 40g of Pecorino Romano, finely grated
First published in 2016
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