Amatriciana
Silvia Colloca’s classic Amatriciana with tubular spaghetti is a timeless Roman pasta made with crisp guanciale, rich San Marzano tomatoes and sharp Pecorino Romano. Simple, bold and full of authentic Italian flavour, this traditional recipe is perfect for effortless entertaining or a proper family-style meal.
-
prep time10minuti
-
cook time30minuti
-
serves5people
Ingredients
Method
-
Place the guanciale in a large frying pan over medium heat, without oil. Render the fat slowly, stirring often, until crisp and golden.
-
Add the chilli flakes and cook for 30 seconds.
-
Pour in the white wine and let it evaporate almost completely.
-
Add the crushed tomatoes and simmer gently for about 20 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.
-
Meanwhile, bring a large pot of salted water to the boil. Add the tubular spaghetti without breaking, gently pushing it under the water. Cook until al dente.
-
Using tongs or a spaghetti spoon, lift the pasta directly into the sauce, carrying some cooking water with it. Toss well.
-
Remove from the heat, sprinkle with most of the Pecorino, and mix to coat. Add more pasta water if needed for a silky texture.
-
Serve immediately, topped with the remaining Pecorino and freshly cracked black pepper.
-
Enjoy with Family and Friends!
