Rigatoni all'Amatriciana
A traditional Italian masterpiece originating from the Lazio region near Rome. This savory dish features rich, slightly spicy tomato-based notes contrasted by crispy cured pork and sharp pecorino cheese. Naturally high in protein from authentic dairy and meat, it delivers a deeply comforting texture profile. Pairs perfectly with a robust Italian red wine for a classic weekend dinner.
Ingredients
Pasta
Sauce & Garnish
Method
Crisp the Meat
Slice the guanciale into strips and place into a wok or large pan with a small piece of the fresh chilli pepper.
Render over a brisk heat until the meat turns golden and crispy, then scoop out the guanciale pieces and set them aside, leaving the fat in the pan.
Build the Sauce
Add two tablespoons of olive oil and the remaining chilli pepper to the rendered pork fat, then pour in the white wine to deglaze the pan.
Allow the alcohol to evaporate fully before stirring in the hand-crushed peeled tomatoes, then simmer gently over moderate heat for 15 to 18 minutes and season lightly with salt.
Cook and Combine
Boil the pasta in salted water for exactly 5 minutes, then drain it while reserving a generous mug of the starchy cooking water.
Transfer the par-cooked pasta directly into the sauce along with a few splashes of the cooking water, finishing the cooking process inside the pan until perfectly al dente.
Remove the pan from the heat, stir in the grated Pecorino Romano and reserved crispy guanciale, and toss thoroughly until creamy before serving hot.
Chef's Notes
An authentic Roman classic best served immediately while piping hot.