This Spaghetti all’ Amatriciana, made with a simplistic, spicy tomato-chili sauce and high-quality, perfectly cooked al dente Barilla Spaghetti, will have you closing your eyes in enjoyment like Julia Roberts did in “Eat, Pray, Love”. Whip this up for a quick and easy weekday meal that you enjoy slowly, just like they do in Italy.
Taste profile: Ruffino's original wine, and one of the world's most recognized Tuscan wines. The wine is extra dry, medium-bodied and well-structured. Enjoy aromas and flavours of chestnut, leather, rye bread and red berry fruit, with spicy notes and a touch of pepper.
In a large pan that will also fit the Barilla Spaghetti pasta, throw in the guanciale. Bring the pan to medium heat and cook the guanciale until crispy, about 10-15 minutes. Meanwhile, bring a pot of water to boil and add salt once boiled.
Once the guanciale is crispy, add white wine and deglaze. Let the alcohol evaporate off, a few minutes.
Remove the guanciale from the pan and set aside, but keep the rendered fat in.
Mash the tomatoes with a fork or your hands and add them to the pan with the rendered guanciale fat. Add chili pepper, black pepper to taste, along with a little bit of salt (very little).
Let the sauce cook for 20-25 minutes, until reduced.
When there are about 10-12 minutes left for the sauce to finish cooking, add the Barilla Spaghetti to the boiling water. Cook the pasta until just before al dente.
Add the guanciale back to the sauce.
Add the pasta to the pan with the tomato sauce. Mix together for a few minutes, until sauce absorbs into the pasta. Add Pecorino Romano and mix again.
Remove from heat, plate and top with additional Pecorino Romano. Enjoy!
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