Zak Pelaccio’s Pasta all’Amatriciana
Ingredients
Guanciale: 25 g (cut into lardons)
Extra virgin olive oil: 50 g (divided)
Red onion petals: 20 g
Fine salt: as needed
Dried rigatoni, maccheroni, or bucatini: 120 g
Tomato paste: 60 g
Garlic: 15 g (thinly shaved)
Dried chile blend, such as árbol and Chimayó chiles: 2.5 g
Unsalted butter: 5 g
Pecorino Romano: 20 g plus more for serving (finely grated)
Pelaccio makes this Roman pasta as a pan sauce, enriching concentrated tomato with rendered guanciale, dried New Mexican chiles, pecorino, and butter. Rigatoni, maccheroni, or bucatini will all work.
How to make Pasta all'Amatriciana
01.
Render the Guanciale
- Place the guanciale in a skillet and cook over medium-low heat until browned and crisp, about 5 to 8 minutes.
- Transfer the guanciale to a plate and reserve the rendered fat separately.
02.
Cook the Onion
- Heat a small amount of the olive oil in the same skillet over medium-low heat.
- Add the onion petals and cook gently until just tender, about 2 to 3 minutes.
- Transfer them to a plate and set aside.
03.
Cook the Pasta
- Bring a large pot of generously salted water to a boil.
- Add the pasta and cook until al dente according to the package directions.
- Before draining, reserve at least ½ cup of the pasta water.
04.
Build the Sauce
- While the pasta cooks, combine the rendered guanciale, 1 spoonful of the reserved fat, the remaining olive oil, tomato paste, and garlic in the skillet.
- Cook over medium heat, stirring, until the garlic softens and the tomato paste darkens slightly, about 2 minutes.
05.
Finish the Pasta
- Add the drained pasta and 2 spoonfuls of pasta water to the skillet.
- Toss to coat, then add the onion petals and dried chile blend.
- Continue tossing for 45 to 60 seconds.
- Add the butter and toss until melted.
- If the sauce appears dry, add a little more pasta water.
- Remove the skillet from the heat, add the 20 g pecorino, and toss for another 20 to 30 seconds, until the sauce is glossy and clings to the pasta.
06.
Season and Serve
- Taste and add salt only if needed, as the guanciale, pecorino, and pasta water are already salty.
- Finish with additional pecorino and serve immediately.
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