Amatriciana pasta recipe (Pasta all’Amatriciana) is a famous first course of Roman trattorias and restaurants, originally born in Amatrice, a small town in the district of Rieti. Amatriciana is one of the region’s most famous pasta dishes (along with Gricia, Cacio e pepe, Arrabbiata, and arguably the most famous, Carbonara). All are quick and easy to make, but must be cooked with care and attention.
Heat oil in a large heavy skillet over medium heat. Add guanciale and saute until crisp and golden. Add pepper flakes and pepper, then add onion and garlic. Stirring often, cook about 8 minutes then add tomatoes and reduce the heat. Continue cooking until sauce thickens, 10-15 minutes.
Bring a large pot of water to boil. Season with salt and add the pasta. Cook just until before it becomes al dente then drain, reserving 1 cup of pasta cooking water.
Add drained pasta to the sauce in skillet an toss the pasta with fork or tongs to coat. add the reserved pasta cooking water and cook until sauce coats the pasta entirely and pasta becomes al dente. Stir in Pecorino and serve immediately.
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