Spicy Paccheri all'Amatriciana
A restaurant-style twist on the classic Roman Amatriciana featuring crispy guanciale and sweet canned cherry tomatoes simmered with onion, garlic, and spicy Calabrian chiles. Tossed with al dente paccheri and Pecorino Romano, then finished with creamy stracciatella cheese to balance the heat and rich pork fat.
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🍳 Cooking Flow
Render guanciale in a cold pan until crispy, then remove and set aside. → Sauté onion and garlic in the rendered fat, deglaze with white wine, and add canned cherry tomatoes and Calabrian chiles. → Simmer the sauce, crush the tomatoes, and add par-cooked paccheri with pasta water to finish cooking. → Toss in most of the guanciale and grated Pecorino Romano to emulsify. → Plate and garnish with reserved guanciale, dollops of stracciatella, and olive oil.
Cooking Steps
Brief Cooking Order
Render guanciale in a cold pan until crispy, then remove and set aside. → Sauté onion and garlic in the rendered fat, deglaze with white wine, and add canned cherry tomatoes and Calabrian chiles. → Simmer the sauce, crush the tomatoes, and add par-cooked paccheri with pasta water to finish cooking. → Toss in most of the guanciale and grated Pecorino Romano to emulsify. → Plate and garnish with reserved guanciale, dollops of stracciatella, and olive oil.
Introduction
A restaurant-style twist on the classic Roman Amatriciana featuring crispy guanciale and sweet canned cherry tomatoes simmered with onion, garlic, and spicy Calabrian chiles. Tossed with al dente paccheri and Pecorino Romano, then finished with creamy stracciatella cheese to balance the heat and rich pork fat.
Step 1
Cut the guanciale into thick strips or cubes.
Step 2
Place the guanciale into a cold skillet over medium heat without adding any oil, allowing the fat to render slowly until it is crispy on the outside but still soft inside.
Step 3
Remove the rendered crispy guanciale from the pan and set it aside, keeping the rendered pork fat in the skillet.
Step 4
Add sliced onion and garlic into the rendered guanciale fat and sauté briefly over medium heat to soften.
Step 5
Deglaze the pan with a splash of white wine, allowing the alcohol to burn off.
Ingredients List
Important Notes
Start rendering guanciale in a cold pan without oil to gently melt the fat without burning the meat.
Do not overcook the guanciale until it turns completely hard and dry; it should remain tender on the inside.
Adding onion and garlic helps cut through the richness of the rendered pork fat.
Finish cooking the paccheri directly in the sauce with pasta water to coat every piece with an emulsified glaze.
Stracciatella adds a rich, cool, creamy contrast that complements the spicy Calabrian chiles.
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