This is a classic Roman pasta dish of very ancient origins which grew out of cacio e pepe.
Cacio e pepe = cheese and pepper
Gricia = cacio e pepe + guanciale or pancetta
Amatriciana = Gricia + tomatoes
Carbonara = Amatriciana + eggs
I chose not to make the Carbonara version because the eggs are not cooked enough. Food safe eggs have to reach 160 degrees and they aren’t in this dish. The eggs are cooked by tossing with hot pasta, just enough to thicken the eggs into a sauce. Cook too much and they are scrambled. No thanks – I’m not a big fan of eggs anyways!
Agreeing with the author this sauce is unlike any red sauce I have ever made or tasted. So many delicious ingredients such as the pancetta, the Pecorino Calabrese, the pepper, the white wine… oh, and tomatoes of course. This is not a pasta recipe I would normally make in the summer but it sounded so good I had to make it! The recipe is just a guideline – add the ingredients to your taste…
Pasta all'Amatriciana
Recipe adapted from Christopher Kimball’s Milk Street Magazine
- 3 tbsp. EVOO, divided
- 3 oz. thinly sliced pancetta (pork belly), finely chopped (I used a 4 oz. package and cut the pancetta with kitchen scissors) prosciutto or bacon could be used
- 10 medium garlic cloves, thinly sliced
- 1/2 tsp. red pepper flakes
- 3/4 cup dry white wine (I used Ecco Domani Pinot Grigio)
- 14-1/2 oz. whole peeled tomatoes, drained and juices reserved, and tomatoes cut up into small pieces or crushed with your fingers
- 1 oz. chunk Pecorino Romano (I used Pecorino Calabrese) to add to the pasta water – said to give Amatriciana a deeper flavor)
- 12 oz. spaghetti (I used angel hair – bucatini would be a good choice)
- 2 tsp. kosher salt to cook the pasta (I used 1-1/2 tsp.)
- 2 tsp. black pepper to finish (I probably used half that amount – black pepper is good but I was a little cautious adding too much)
- Freshly grated Pecorino to garnish
Heat 1 (I only used 1/2) tbsp. EVOO in a 12-inch skillet. Add the prepared pancetta and cook until browned and crisp, maybe up to 7 minutes. Remove using tongs to a paper towel-lined plate and set aside.
In the remaining oil cook the garlic slices until golden, about 2-3 minutes. Add the pepper flakes and cook for 30 seconds. Slowly add the wine and cook, stirring until most of the liquid has evaporated, 5-7 minutes. Stir in the tomatoes and cook for 2 minutes, until heated through. Add 3 tbsp. reserved tomato juice and remove from the heat.
Heat 2 quarts water and the chunk of Pecorino. Add the pasta and 2 tsp. salt (I used 1-1/2) until under al dente as it will continue to cook once it’s in the sauce. Remove the chunk of cheese, drain the pasta while reserving the pasta water (you will need 1-1/2 cups for the sauce).
Set the skillet back on the stove and stir in 1-1/2 cups pasta water; bring to a simmer. Add the drained pasta, tossing with tongs to incorporate all the pasta into the sauce. Cook until most of the liquid has been absorbed into a creamy sauce, about 5 minutes.
Remove from the heat, stir in 2 tbsp. EVOO, 2 tsp. black pepper (I probably cut the amount in half as it seemed like a lot along with the 1/2 tsp. red pepper) and the pancetta.
To serve grate fresh Romano or Parmigiano on top.
Recipe by cookingwithauntjuju.com
Delicious. Love the generous amount of garlic in the sauce! 🙂
Me too! You can never have too much garlic 🙂
So true! 🙂
This looks fabulous and comforting Aunt Juju. I’m a spaghetti nut on a good day. This pasta is one of my faves. Rich tomatoes plus salty pancetta..
Thanks – I love my pasta – all kinds. This was a delicious combination 🙂
Give a bowlful of spaghetti any day and I”m happy as ever…looks delicious Judi!
Pasta just has a way of making one happy Shy! I liked these pasta recipes because of the way they built on each other, by adding pancetta, then tomatoes. It was fun to put together 🙂
Delicious! Love the flavors – especially all of that garlic! Fantastico!
Thanks – garlic is always a winner in my book and the more the better especially when it is cooked this way!
Your dish of pasta looks great. One thing I’ve never heard of before is adding cheese to the pasta water while it is cooking. Learn something new every day.
Thanks Karen – it’s just the rind 🙂 I add it to soups, stews – all kinds of dishes.
I’m like you about adding the rind to soups and sauces, I’ll have to try adding it to the pasta water. Thanks.
Usually I do only add the rind but the author,Christopher Kimball, did say that in his Milk Street Magazine article – I just double checked 🙂 He did say to add 1 oz. (a chunk) of Pecorino Romano
Thank you for checking. 😘
A very hearty and satisfying pasta dish. I love adding Pecorino Calabrese to tomato base sauces or just enjoying it on an antipasto platter. Like Karen, I’ve not added the cheese rind to the pasta water either, but why not as it’s glorious in sauces and soups.
Thanks Ron – I often add a Parmesan rind to pasta water, especially if I know I will need the water for the sauce. Christopher Kimball did write that adding 1 oz. of Pecorino Romano would give the pasta a deeper flavor and not just adding a rind.
This recipe looks so yummy. I really appreciate you sharing all of your advice and instructions.
Thanks – pasta works for me and it was delicious. You’re welcome – I like to give as much info as possible 🙂