Authentic Italian Amatriciana Pasta
A Taste of Italy at Home: Mastering the Classic Amatriciana Pasta (Pasta all’amatriciana) Recipe
Hello everyone! This is CasaMeana. Today, we’re bringing you an authentic taste of Italy with our Amatriciana pasta recipe, a beloved traditional dish from the Amatrice region. What makes this version special is the use of pork belly, cured with salt and pepper, to bring out the rich, inherent flavor of the meat. While traditional Amatriciana typically calls for guanciale (cured pork jowl), which can be hard to find, we’re substituting it with pork belly (pancetta) for its milder flavor and easier accessibility. This recipe is designed to let anyone create a deeply flavorful and satisfying Amatriciana pasta right in their own kitchen.
Ingredients- Pork belly, cured with salt and pepper, 80g
- Tomato puree, 200g (for a rich and robust flavor)
- Bucatini or spaghetti pasta, 120g
- Red chili flakes (peperoncino), 1 tsp (for a touch of heat)
- Extra virgin olive oil, 2 Tbsp
- Salt, 1 Tbsp (for boiling pasta)
- Pecorino Romano cheese, grated, 60g (for finishing)
Cooking Instructions
Step 1
At least one hour before cooking, cut the 80g of pork belly into bite-sized pieces (about 1cm thick). Generously season the pork belly pieces with salt and pepper, toss well to coat, and let them cure in the refrigerator. This pre-seasoning will infuse the pork with deep flavor for the pasta.
Step 2
1. First, bring 1 liter (L) of water to a boil in a large pot over high heat.
2. Once the water is boiling, add the 120g of pasta and 1 Tbsp of salt. Cook over medium heat for about 8 minutes, or until al dente (firm to the bite). Reserve about 1 cup of the pasta water before draining.
Step 3
3. Heat 2 Tbsp of extra virgin olive oil in a large skillet over low heat. Add 1 tsp of red chili flakes (peperoncino) and gently toast them to release their aromatic flavor into the oil. Be careful not to burn the chili flakes.
Step 4
4. Once the chili oil is fragrant and the skillet is hot, add the cured 80g of pork belly. Sauté over medium heat, stirring occasionally, until the pork begins to brown.
Step 5
5. Continue to cook the pork belly until it has rendered enough fat and is nicely browned and slightly crispy. This crispiness adds a wonderful texture and depth of flavor to the Amatriciana.
Step 6
6. Once the pork belly is well-cooked, pour in the 200g of tomato puree. Stir everything together, allowing the tomato and pork flavors to meld.
Step 7
7. Bring the sauce to a simmer, then reduce the heat to medium-low. Cover the skillet and let the sauce simmer gently for about 5-8 minutes, or until it has thickened to your desired consistency. If the sauce becomes too thick, you can add a little of the reserved pasta water to adjust it.
Step 8
8. Now for the crucial step: drain the al dente pasta and add it directly to the skillet with the simmering sauce. Toss the pasta and sauce together vigorously until every strand is coated. The starchy pasta water will help the sauce cling beautifully to the pasta.
Step 9
9. Finally, stir in the 60g of grated Pecorino Romano cheese. Mix well until the cheese melts into the sauce, creating a creamy, rich finish. Ensure everything is thoroughly combined.
Step 10
10. Serve the Amatriciana pasta immediately onto warm plates. Garnish with additional grated Pecorino Romano cheese, either finely grated with a microplane or sprinkled on top, for an extra burst of flavor. Enjoy your authentic Italian homemade Amatriciana!
