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morsels45 said

Amatriciana

Guanciale, tomato, pecorino. Rome in a bowl and no garlic in sight.

Amatriciana
Photo: Popo le Chien, CC0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

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How to make amatriciana

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Rome, and no garlic

25 minutes · serves 2 · Easy

What you need

  • 200g bucatini
  • 120g guanciale, in thick strips
  • 400g tinned tomatoes
  • 1 dried chilli
  • 60g pecorino romano
  • Black pepper

What you do

  1. 1Render the guanciale from a cold pan until the fat has run and the meat is crisp. Lift the meat out and keep it, leave the fat.
  2. 2Chilli into the fat, then the tomatoes, crushed by hand. Simmer 15 minutes until it darkens.
  3. 3No garlic and no onion. People add them and it is a different sauce.
  4. 4Pasta into the sauce a minute early with a splash of its water, tossed until coated.
  5. 5Guanciale back in at the very end so it stays crisp, pecorino off the heat.

With pancetta

25 minutes · serves 2 · Very easy

What you need

  • 200g rigatoni
  • 120g pancetta
  • 1 tin tomatoes
  • Chilli flakes
  • Pecorino or parmesan

What you do

  1. 1Crisp the pancetta, keep the fat.
  2. 2Tomatoes and chilli, 15 minutes.
  3. 3Pasta tossed through, cheese and the pancetta at the end.