Search

Buttery pasta all’amatriciana

Based on 7 ratings

Ruby Goss

Senior Food Editor at Kitchen Stories

instagram.com/ruby.goss/

“The classic Roman dish—pasta all'amatriciana—is said to only call for guanciale (cured pork jowl), tomatoes, pecorino, and black pepper or some fiery chilli. It is a great dish—but this is how I tend to make it at home, with shallots and garlic because I can't live without them, cured, layered pancetta cut from the block, and with butter because, as Marcella Hazan knew, it makes a tomato sauce into something that much silkier. If you can find bucatini, this makes for one slurp-able dish!”

Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
80 g unsalted butter
400 g rigatoni
80 g pancetta
chili
shallots
4 cloves garlic
80 g Pecorino cheese
15 g parsley
800 g canned diced tomatoes
olive oil
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • box grater
  • frying pan
  • cooking spoon
  • pot (large)
  • colander

Nutrition per serving

Cal
756
Protein
25 g
Fat
32 g
Carb
94 g
  • Step 1/3

    Slice pancetta into 0.5 cm/0.25 in. wide strips, approx. 2-cm/0.75 in. long. Finely slice chili. Slice shallots into thin rings and mince garlic. Grate pecorino cheese. Finely chop parsley.
    • 80 g pancetta
    • chili
    • shallots
    • 4 cloves garlic
    • 80 g Pecorino cheese
    • 15 g parsley
    • cutting board
    • knife
    • box grater

    Slice pancetta into 0.5 cm/0.25 in. wide strips, approx. 2-cm/0.75 in. long. Finely slice chili. Slice shallots into thin rings and mince garlic. Grate pecorino cheese. Finely chop parsley.

  • Step 2/3

    Add pancetta to a frying pan with some olive oil and let cook until the fat is clear and very soft, approx. 5 min. Add onions, garlic, and chili and continue cooking on medium heat until soft. Season generously with pepper. Add canned tomatoes and simmer on medium for approx. 10 min. Meanwhile, cook pasta according to package instructions. Drain and reserve some pasta water for the sauce.
    • 800 g canned diced tomatoes
    • 400 g rigatoni
    • olive oil
    • salt
    • pepper
    • frying pan
    • cooking spoon
    • pot (large)
    • colander

    Add pancetta to a frying pan with some olive oil and let cook until the fat is clear and very soft, approx. 5 min. Add onions, garlic, and chili and continue cooking on medium heat until soft. Season generously with pepper. Add canned tomatoes and simmer on medium for approx. 10 min. Meanwhile, cook pasta according to package instructions. Drain and reserve some pasta water for the sauce.

  • Step 3/3

    Stir in butter and half the pecorino, until dissolved. Add pasta and some pasta water, and toss to combine well. Serve pasta in a large bowl with a generous drizzle of olive oil and garnish with remaining cheese and parsley. Mix well before serving. Enjoy!
    • 80 g unsalted butter

    Stir in butter and half the pecorino, until dissolved. Add pasta and some pasta water, and toss to combine well. Serve pasta in a large bowl with a generous drizzle of olive oil and garnish with remaining cheese and parsley. Mix well before serving. Enjoy!