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Donal Skehan
Pasta Amatriciana | DonalSkehan.com, Salty pancetta, rich tomato and tangy Pecorino make this a simple Italian classic that's well worth making.
  • family

Pasta Amatriciana

February 17

This was one of the very first Italian dishes I learnt to make and is still one of my ultimate go-pasta recipes. Make it once and I guarantee it will become a firm favourite in your house too!

  • time 20 mins
  • serves Serves 2
  • video
Method
  1. In a heavy based pan, heat the olive oil over a medium heat, add the whole clove of garlic and saute until lightly browned, remove and discard.
  2. Increase the heat and fry the pancetta until starting to crisp, then add the chilli flakes and continue cooking for 2 minutes.
  3. Add the white wine and cook, scraping all the browned bits from the bottom of the pan.
  4. In a large bowl crush the tomatoes with your hands or a fork and add to the sauce bringing to a simmer.
  5. Cook the pasta in a large pot of boiling salted water until just cooked but al dente, about 10 minutes.
  6. Using tongs, transfer pasta to the sauce. Cook over a high heat stirring until the pasta is cooked and the sauce has thickened and coated the pasta.
  7. Remove from the heat, add cheese and stir to coat. Season to taste.

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Ingredients

1 tbsp extra-virgin olive oil

3.5 oz smoked pancetta lardons

1 clove garlic, skin on

½ tsp dried red chilli flakes

1/4 cup white wine

1 x 14oz tin plum tomatoes

8oz dried bucatini pasta

1/4 cup Pecorino, grated

Sea salt and black pepper

1 tbsp extra-virgin olive oil

95g smoked pancetta lardons

1 clove garlic, skin on

½ tsp dried red chilli flakes

50 ml white wine

1 x 400g tin plum tomatoes

225g dried bucatini pasta

25g Pecorino, grated

Sea salt and black pepper

You'll Need

Heavy based pan

Large bowl

 

5
(11)
photo
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