Enzo's Spaghetti all'Amatriciana
Recipe information
Recipe Icon - Master recipes
Cooking:
15 min.
Recipe Icon - Master recipes
Servings per container:
10
Recipe Icon - Master recipes
Source:

Ingredients for - Enzo's Spaghetti all'Amatriciana

1. Extra virgin olive oil - 2 tablespoons
2. Guanciale (cured pork jowl), sliced and cut into 1/2-inch pieces - 12 ounces
3. Diced onion - 1 cup
4. Garlic, chopped - 3 cloves
5. Crushed red pepper flakes - ¼ teaspoon
6. White wine - ½ cup
7. Whole Italian plum tomatoes (such as San Marzano) - 1 (28 ounce) can
8. Water, divided - 1 cup
9. Tomato paste - 1 (6 ounce) can
10. Spaghetti - 2 (16 ounce) packages
11. Freshly grated Pecorino Romano cheese - 1 cup
12. Thinly sliced fresh basil leaves - 2 tablespoons

How to cook deliciously - Enzo's Spaghetti all'Amatriciana

1. Stage

Heat olive oil in a large skillet over medium heat. Add guanciale and cook, stirring frequently until slightly browned, about 7 minutes. Remove guanciale to a plate. Leave a bit of the rendered fat in the skillet and discard the rest.

2. Stage

Add onion to the skillet and cook and stir until softened, about 5 minutes. Add garlic and red pepper flakes; cook for 1 minute. Return guanciale to the skillet and cook for 1 to 2 minutes. Pour in white wine and cook until wine has reduced slightly, about 3 minutes.

3. Stage

Stir in canned tomatoes, breaking up whole tomatoes with a spoon. Pour 1/3 cup water into the tomato can, swirl around to rinse the can, and pour into the skillet with remaining 2/3 cup water and tomato paste. Bring sauce to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, for 1 hour.

4. Stage

Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Ladle out about 1/2 cup of the pasta water, add to the sauce in the skillet, and mix well. Drain spaghetti and stir into the sauce until well combined.

5. Stage

Sprinkle generous amounts of Pecorino Romano cheese over each serving, and garnish with basil.