AMATRICIANA PASTA
Provided by Claire Thomas : Food Network
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil.
- While waiting for the water to boil, heat a large skillet over medium-low heat. Add the guanciale and cook slowly, stirring occasionally and letting the fat render, until crisp, about 10 minutes. Remove the guanciale with a slotted spoon and set aside on a plate, leaving the fat in the skillet. Add the dried herbs to the skillet and stir until fragrant, about 1 minute. Add the can of tomatoes, smash the whole tomatoes with a wooden spoon, and increase the heat to medium. Cook, stirring occasionally, while you boil the pasta.
- Add the pasta to the boiling water and cook 2 minutes less than the package directions. Using tongs, transfer the pasta to the sauce. (Don't worry about shaking off the water beforehand; the water is nice and starchy and will help the dish come together.) Stir the pasta and the sauce together, adding a little pasta water, if needed, to thin the sauce.
- Reserve 2 teaspoons of the cooked guanciale. Add the remaining cooked guanciale, half of the pecorino and some pepper. Stir and cook until the pasta is barely tender and the sauce has a nice sheen to it, about 2 minutes. Plate the pasta and garnish with the remaining pecorino and reserved 2 teaspoons of guanciale.
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Sacson Alcean Hubert
[email protected]I'm new to cooking, so I'm not sure if I can make this.
Luke Bryan
[email protected]Thanks for sharing this recipe!
Tshepo Jonas
[email protected]I'm going to make this for dinner tonight!
Repo Nicholas
[email protected]This looks delicious!
Md Oli
[email protected]I can't wait to try this recipe!
Rig Carr
[email protected]This recipe is a keeper!
MT Munna Islam
[email protected]I would have liked the sauce to be a little thicker.
Himel Nirob
[email protected]I followed the recipe exactly and it turned out great!
kim nicole bae
[email protected]The sauce was a little bland for my taste.
Saeeda Parveen
[email protected]I'm not a huge fan of Amatriciana pasta, but this recipe was pretty good.
Richard K Sanasarian
[email protected]Perfect for a weeknight meal.
Hassan juma Mohammed
[email protected]This is the best Amatriciana pasta I've ever had!
Durpan Poudel
[email protected]I'll definitely be making this again!
Musa Mirza
[email protected]Delicious!
Emmanuel Matambo
[email protected]Amazing! This is now my go-to Amatriciana pasta recipe. So flavorful and easy to make.
Dipesh Giri
[email protected]This recipe was a little too spicy for my taste, but I still enjoyed it. Next time I'll use less chili pepper.
Abdullah Virk
[email protected]Easy to make and delicious! I used pancetta instead of guanciale because that's what I had on hand, and it still turned out great.
Hussain Baloch
[email protected]I love Amatriciana pasta, and this recipe did not disappoint! The sauce was delicious and the pasta was cooked perfectly. I would definitely recommend this recipe to anyone who loves Italian food.
Kyle Canada
[email protected]This Amatriciana pasta was a hit! The guanciale added a wonderful depth of flavor and the sauce was perfectly creamy and flavorful. I will definitely be making this again!