Pasta Amatriciana (Dough Daddy Style)

Written By Frank Zocco

Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: ~35 minutes

Intro

This Roman classic is proof that a few simple ingredients can hit like a symphony.
Guanciale, tomatoes, Pecorino Romano, and pasta, that’s it. Each one has a job to do.
I like to sneak in a little red wine for depth, but that’s optional.
Keep it simple, use quality ingredients, and don’t overthink it. This dish rewards restraint.

Ingredients

  • 8 oz guanciale, cut into small strips

  • 1–2 tbsp olive oil

  • 1 (28 oz) can high-quality crushed tomatoes (any good brand works — doesn’t need to be San Marzano)

  • ½ cup dry red wine (optional; white wine or none at all works too)

  • Red chili flakes, to taste

  • Kosher salt, to taste

  • Freshly cracked black pepper, to taste

  • Freshly grated Pecorino Romano (about ½ cup, or more to taste)

  • 1 lb of your favorite pasta, traditionally bucatini, but any high-quality bronze-cut pasta works

Instructions

1. Bring the water to a boil
Fill a large pot with about 6 quarts of water, salt it generously, and set it to boil. You’ll cook the pasta later.

2. Render the guanciale
Start the guanciale and olive oil in a cold pan.
Turn the heat to low and let the fat slowly render out until the guanciale turns golden and crisp.
Remove with a slotted spoon and set aside. Keep about 1–2 tablespoons of fat in the pan.

3. Add some heat (and maybe a splash of wine)
Sprinkle in the red chili flakes and cook for 30–60 seconds, just to wake them up. Don’t burn them.
If you’re using wine, deglaze the pan, scrape up those flavorful bits and let it simmer a minute to cook off the alcohol.

4. Build your sauce
Add the crushed tomatoes and season lightly with salt.
Simmer on low to medium heat for 10–12 minutes, stirring occasionally, until it thickens slightly.

5. Cook the pasta
Add your pasta to the boiling water and cook it 1–2 minutes shy of al dente.
You’ll finish it in the sauce, so save about a cup of pasta water before draining.

6. Combine
Add the pasta to the sauce with about ½ cup of pasta water. Toss well to coat.
Add most of the guanciale back in, saving a few pieces for garnish.
Adjust the consistency with more pasta water as needed, it should be glossy and cling to the pasta.

7. Finish off-heat
Turn off the heat and stir in freshly grated Pecorino Romano. Start with ½ cup and adjust to your liking.
Add freshly cracked black pepper and toss until creamy.

8. Plate and serve
Divide into bowls, top with the reserved guanciale, a little extra Pecorino, and another crack of black pepper.
Serve immediately, this one doesn’t wait.

Frank Zocco
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Focaccia