Pasta all’Amatriciana

Method11 steps · about 50 min

1. 1

   Step 1: Clean the pork cheek thoroughly by removing any skin or crust and cut it into small strips.

   Uses 5 oz cured pork cheek

   
2. 2

   Step 2: In a large frying pan, heat the extra virgin olive oil (1 tbsp) over medium heat. Add the strips of pork cheek and cook until browned and crispy, about 5-7 minutes.

   Brown the sliced guanciale · 7 minUses Trimmed and sliced guanciale · 1 tbsp extra virgin olive oil (Some cooks believe it’s not necessary to add oil as the pork is already quite fatty)

   
3. 3

   Step 3: Once browned, remove the pork cheek from the pan, along with some of the rendered fat, leaving a small amount in the pan for the sauce.

   Uses Browned guanciale and its rendered fat

   
4. 4

   Step 4: Add either the chopped fresh chilli or the dried chilli flakes to the small amount of rendered guanciale fat left in the pan. Stir for about ten seconds.

   Briefly fry the chosen chilli · 1 minUses Small share of rendered guanciale fat retained in the pan · One chopped fresh chilli only if choosing the fresh option · One teaspoon dried flakes only instead of the fresh chilli

5. 5

   Step 5: Deglaze the pan with white wine, stirring to lift any browned bits from the bottom. Let the wine reduce for about 1-2 minutes, or until almost fully evaporated.

   Reduce the wine · 2 minUses Chilli in the retained rendered fat · ½ glass dry white wine

6. 6

   Step 6: Add the canned tomatoes to the pan and cook for 10 minutes, until the tomatoes begin to break down and soften.

   Cook the tomato sauce · 10 minUses Reduced wine and chilli base · 14 oz San Marzano tomatoes (peeled)

   
7. 7

   Step 7: While the tomatoes are simmering, put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring it to a rolling boil again.

   Uses Water as needed to boil the pasta · salt (for pasta and to taste)

8. 8

   Step 8: Cook the spaghetti (14 oz) or bucatini in the boiling salted water until al dente according to its package. Before draining, reserve about one cup of the starchy cooking water, as described in the saved article. Drain the pasta.

   Uses Boiling salted pasta water · 14 oz spaghetti (or bucatini)

9. 9

   Step 9: Return the cooked pork cheek to the tomato sauce and season with salt and black pepper to taste, keeping in mind that the pork is already salty.

   Uses Cooked tomato sauce · Reserved cooked guanciale · black pepper · salt (for pasta and to taste)

   
10. 10

    Step 10: Once the pasta is ready, add it to the sauce, along with a portion of the grated pecorino. Stir everything together over low heat until the pasta is well coated with the sauce. If needed, add a small amount of reserved pasta water to help bind the sauce.

    Uses Drained al dente pasta · Complete cooked guanciale and tomato sauce · 3½ oz grated pecorino cheese · Reserved pasta cooking water only as needed to loosen the sauce

    
11. 11

    Step 11: Serve the pasta immediately, topped with more grated pecorino.

    Uses Finished amatriciana pasta · 3½ oz grated pecorino cheese