Pasta all'Amatriciana

Name: Pasta all'Amatriciana
Total time: 3600 s
Yield: 1 serving
Cuisine: American
Ingredients: 1/2 of a 28oz can of San Marzano Tomatoes; 2.5 oz Guancale; 4.5 oz Rigatone Pasta; 3 Garlic Cloves; Olive Oil; Black Pepper; Fresh Basil; Red Pepper Flakes

JANDRE @jandrefoodfilms

With just a handful of ingredients, Amatriciana proves that simplicity, when done right, delivers pure magic—every bite a tribute to Italy’s rustic roots and timeless culinary vibes.
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JANDRE @jandrefoodfilms

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Ingredients

1 hour

1 serving

1/2of a 28oz can of San Marzano Tomatoes
2.5 ozGuancale
4.5 ozRigatone Pasta
3Garlic Cloves
Olive Oil
Black Pepper
Fresh Basil
Red Pepper Flakes

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Steps

1 hour

1

Prepare the Pork – Cut guanciale into medium-sized pieces.
2

Render the Fat – Start guanciale in a cold pan over low heat. Cook until crispy but not dry. Remove guanciale and strain rendered fat.
3

Prepare the Garlic – Slowly confit whole garlic cloves in olive oil over low heat until soft. Remove and set aside.
4

Start the Sauce – In a clean pan, heat reserved pork fat. Lightly fry confit garlic until aromatic.
5

Combine Pork and Tomatoes – Add guanciale (reserving some for garnish). Pour in tomatoes and season with salt if needed. Add basil leaves and chili flake. Simmer for 20 minutes.
6

Cook the Pasta – Boil pasta in salted water. Reserve starchy pasta water before draining.
7

Combine Pasta and Sauce – Remove the spent basil leaves. Add drained pasta to the sauce over heat. Stir gently to coat, incorporating reserved pasta water for emulsification.
8

Finish with Cheese – Remove from heat. Add Pecorino Romano cheese, stirring to combine.
9

Plate and Garnish – Serve with crispy guanciale, garlic-infused olive oil, and fresh basil leaves.