Pasta all’Amatriciana: Weeknight Roman Pasta

Pasta all’Amatriciana

Step 1: Prep the Guanciale [00:07]

Slice the guanciale into strips.

Step 2: Render the Fat [00:41]

Add the guanciale to a pan with a splash of water, heat it up to render the fat, and let it crisp.

Step 3: Prepare the Tomatoes [01:08]

Open a can of whole peeled San Marzano tomatoes. Use about half the can, poke the tomatoes with your fingers to ensure they don't burst, and crush them with your hands.

Step 4: Deglaze the Pan [02:18]

Add a splash of sake to the pan with the guanciale to deglaze it. Let the alcohol evaporate.

Step 5: Cook the Sauce [03:20]

Add a teaspoon of black pepper to the rendered fat. Pour in the crushed tomatoes and cook.

Step 6: Cook the Pasta [04:29]

Cook 8 oz of pasta in a pot of water with not too much water. Pull it out a couple of minutes early and finish it in the sauce.

Step 7: Emulsify [06:33]

Add a ladle of pasta water to the sauce and simmer to emulsify. Add more pasta water if needed.

Step 8: Finishing Touches [09:14]

Turn off the heat. Grate plenty of pecorino cheese into the pan and toss everything together to combine. Stir in most of the crispy guanciale and serve.