How Authentic Amatriciana Sauce is Made
Authentic Italian Amatriciana Sauce is made with guanciale (cured pork cheek), a whole dried chili pepper, pecorino cheese, white wine and in some variations, onion is used. Now I know it’s not ‘authentic’, but this is my version which uses bacon (but you can use pancetta), a combination of red and yellow onion and, ground chili for heat.
Step By Step Instructions
Heat the oil in a large saute pan, add the chopped bacon, and cook until crisp and the fat is rendered. Using a slotted spoon, remove the bacon. Using the leftover fat, add the chopped onions and saute on high heat for 4-6 minutes until translucent. Add the bacon back to the pan. Add the white wine and using a wooden spoon mix well scraping any crispy bits from the bottom of the pan. Cook the wine down until it’s barely visible. Lower the heat and add the can of tomatoes and stir well followed by the ground chili and parsley. Mix well and cook uncovered 15 minutes. Cook a pound of pasta in salted boiling water until just underdone (you want it to finish cooking in the sauce). Once the pasta is al dente, remove the pasta and place directly into the saute pan. Add any pasta water needed to loosen the sauce. Stir well and add the freshly grated Pecorino Romano cheese. Serve hot and enjoy.
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