Bring some love to your dinner table tonight with our recipe(s) for Spaghetti all’Amatrciana. Whether you’ve got 30 minutes or 3 hours, we’ve got the pasta recipe for you!
Ingredients
Simple Amatriciana Ingredients:
4 oz guanciale, cut into lardons
8 oz pureed tomatoes
1 fresh red chili
1 Tbsp kosher salt + more to taste
8 oz dried spaghetti
1 ½ oz pecorino romano, grated + more to garnish
To taste freshly ground black pepper
Fresh Pasta Dough Ingredients:
10-12 oz semolina flour + more for dusting
6 oz eggs
As needed water (if applicable)
As needed semolina flour
One Pot Amatriciana Ingredients:
4 oz pancetta, cubed
8 oz crushed tomatoes
½ tsp crushed red chili flakes
12 oz water
8 oz dried spaghetti
1 ½ oz pecorino romano, grated
To taste kosher salt
To taste freshly ground black pepper
Babish Amatriciana Ingredients:
4 ripe tomatoes
4 oz guanciale, cut into thin strips
½ small yellow onion, chopped
1 clove garlic, minced
1 whole calabrian chili, stem removed + chopped
1 fresh red chili, chopped
1 anchovy, chopped + mashed
60 ml dry white wine
6 oz tomato puree
1 Tbsp kosher salt + more to taste
8 oz fresh spaghetti
1 ½ oz pecorino romano, grated
To taste freshly ground black pepper
Extra virgin olive oil
To garnish: basil leaves
Method
Simple Amatriciana Method:
Add the guanciale to a large cold skillet. Begin heating the pan over medium-low heat and cook the guanciale until the fat has rendered out, about 8-10 minutes. If the guanciale begins to smoke, add ¼ cup of water to the pan.
Add the tomatoes and red chili to the skillet. Cook the sauce, while stirring periodically, for 10-12 minutes or until thickened. Optionally, remove the chili before adding the cooked pasta.
Meanwhile, bring a pot of water to a boil, then season with 1 tablespoon of salt.
Add the dried pasta to the boiling and cook for about 1 minute less than the box instructions for al dente pasta. Using tongs, transfer the cooked pasta to the large skillet with the tomato sauce. Reserve the cooking water.
Add about ½ cup of cooking water to the skillet, then stir/toss to combine the sauce with the pasta. Cook the mixture, while stirring, for about 1-2 minutes longer or until the pasta is al dente.
Turn off the heat and stir in the pecorino cheese, adding more cooking water as necessary to thin out the sauce. Season the pasta to taste with salt and pepper. If the cheese doesn’t melt entirely, reheat the sauce over a pot of simmering water.
Serve immediately and garnish with more pecorino as desired.
Fresh Pasta Dough Method:
Add 10 ounces of semolina flour to a clean work surface. Form a shallow and wide well in the center of the flour, then add the eggs.
Using a fork, whisk the eggs in the center of the well until homogenous. Slowly begin to incorporate flour from the exterior walls of the flour well.
Once a pancake batter consistency is reached inside of the well or the sides of the well have collapsed, use a bench scraper to incorporate the remaining flour.
Knead the pasta dough until a homogenous dough forms and no dry spots of flour remain. If the dough is sticky, add another 1-2 ounces of semolina flour.
Working with one portion at a time, feed the pasta dough into a spaghetti extruding feeder; alternatively roll the dough out using the pasta roller, then cut the dough sheet using a spaghetti cutter attachment.
Repeat with the remaining dough. Transfer the extruded/cut pasta to a sheet tray dusted with more semolina flour.
One Pot Amatriciana Method:
Add the pancetta to a large cold skillet. Begin heating the skillet over medium-low heat and cook until most of the fat has rendered out of the pancetta, about 4-6 minutes.
Add the tomatoes and red chili flakes to the skillet, then cook for 10 minutes or until thickened to the point of looking dry.
Add the water to the skillet and bring to a simmer. Then add the dried spaghetti to the pot and cover.
Cook the pasta 2-3 minutes longer than box instructions for al dente pasta. Make sure to stir the pasta periodically. Add another ¼ cup of water at a time if the mixture becomes too dry.
Once the pasta is al dente, turn off the heat and stir in the pecorino cheese. Season the pasta to taste with salt and pepper, then serve immediately.
Babish Amatriciana Method:
Bring a large pot of water to a boil. Meanwhile, cut two shallow cross hatches into the bottom of each tomato. Add the tomatoes to the boiling water and cook for 30 seconds. Using tongs or a metal spider, transfer the par-boiled tomatoes to an ice bath.
Once chilled, peel the skin off of the tomatoes, then cut the tomatoes in half. Scrape out the seeds and pulp, then set them aside in a bowl. Dice the remaining tomatoe flesh and place them in a separate bowl. Strain the reserved tomatoe pulp/seeds into the diced tomatoes, then discard the seeds.
Add the guanciale to a large cold skillet. Begin heating the skillet over medium-low heat and cook the guanciale until most of the fat has rendered out, about 8-10 minutes. Using a slotted spoon, remove the cooked guanciale, leaving the rendered fat in the skillet.
Add the onion and cook until translucent, 3-5 minutes. Then, add the chopped calabrian chili and cook for 30 seconds to 1 minute or until fragrant.
Deglaze the pan with the wine and cook for 1 minute or until the alcohol burns off. Make sure to scrape the fond off the bottom of the pan using a wooden spoon or spatula.
Add the 1 cup of the chopped tomato mixture and the tomato puree to the skillet. Cook the sauce, while stirring periodically, for 10-12 minutes or until thickened.
Meanwhile, bring a pot of water to a boil, then season with 1 tablespoon of salt.
Add the fresh pasta to the boiling and cook until al dente, about 2 minutes. Using tongs, transfer the cooked pasta to the large skillet with the tomato sauce. Reserve the cooking water.
Add about ½ cup of cooking water to the skillet, then stir/toss to combine the sauce with the pasta.
Turn off the heat and stir in the pecorino cheese, reserved guanciale, and a drizzle of extra virgin olive oil. Season the pasta to taste with salt and pepper.
Serve immediately and garnish with a sprig of basil leaves.