Amatriciana Sauce Recipe
A traditional Sugo all’Amatriciana sauce recipe which pairs guanciale with a decadent pecorino and tomato sauce.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Side Dish
Cuisine Italian
Servings 6
Calories 658 kcal
Heat 1 tablespoon of extra virgin olive oil in a medium pan over medium heat.
Brown guanciale until its fat becomes translucent. If using onions, can add them at this point. Stir frequently.
Add canned tomato and tomato paste. Stir well to combine.
Cook and stir for 2 minutes.
Season with white pepper and stir in Pecorino Romano cheese. Add salt and optional red pepper flakes, to taste.
Can add pasta cooking water to thin the sauce out. Serve and enjoy.
- Guanciale is cured pig cheek and can be challenging to find. You can replace it with pancetta or a high-end bacon.
- Can use Parmigiano Reggiano in place of Pecorino Romano.
- Can add pasta cooking water to thin the sauce out.
Calories: 658kcal | Carbohydrates: 148g | Protein: 37g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 31mg | Sodium: 2934mg | Potassium: 5906mg | Fiber: 38g | Sugar: 89g | Vitamin A: 4376IU | Vitamin C: 185mg | Calcium: 741mg | Iron: 26mg
Keyword all'Amatriciana sauce, Amatriciana sauce, sugo all'Amatriciana sauce