There are three ingredients that make Amatriciana, a great Amatriciana. Guanciale, chili peppers, and pecorino romano cheese. Private Chef, Justin Davis stopped by to show Elizabeth and Steve how to make it.
1 TBL butter
a pinch or two of crushed dried chilis, to-taste
1 garlic clove, smashed and chopped
1 large shallot, diced
4 oz guanciale or pancetta, diced
14 oz can of diced tomatoes
1 cup of water
Salt and pepper to-taste
½ cup grated pecorino romano
4 oz dried spaghetti, any dried pasta will work. Cook to the boxes specifications.
- In a medium to large saute pan add butter and put over low heat until butter is melted.
- Add the guanciale or pancetta and cook over medium-low heat for 3-4 minutes.
- Add the shallot and cook for another 2-3 minutes.
- Add the crushed chili and the garlic saute for another minute.
- Add the can of diced tomato and the cup of water.
- Season with a bit of salt and pepper, easy on the salt as the pecorino is quite salty itself.
- Simmer for 30 minutes until the sauce comes together nicely.
- If the sauce is too dry add a bit more water.
- Add ½ of the grated pecorino to the sauce and stir.
- Cook the pasta to the specifications on the box.
- Add the cooked spaghetti to the pan with the sauce and toss together over medium heat.
- Check for seasoning and serve.
- Garnish the Amatriciana with the remaining pecorino and enjoy.