The perfect recipe: pasta all'amatriciana, the timeless Roman classic. Since opening as a trattoria, Amatriciana has been a staple also on Sarah Cicolini's menu at here Santo Palato Restaurant in Rome, reflecting essential Roman culinary traditions. Sarah Cicolini from SantoPalato in Rome shared recently in Gusto her secret recipe to a perfect Pasta all'Amatriciana. Mastering it at home guarantees great satisfaction. "Our amatriciana has evolved over time, and it took us some effort to perfect a recognisable version, which is part of why people visit SantoPalato." Key features of Cicolini's version include a non-overcooked tomato, well-degreased guanciale, and a balanced acidity from wine and vinegar. On a recent visit to Melbourne, she also shared her tips for preparing the perfect Pasta Carbonara, but that is for another time.
Ingredients:
500 g peeled tomatoes; 360 g pasta (suggested shapes: mezze maniche, rigatoni, bucatini, or spaghettoni); 300 g diced guanciale; 50 ml red wine vinegar; 50 ml red wine; Freshly ground Tellycherry black pepper to taste; Salt to taste; Grated Pecorino Romano cheese to taste
Preparation:
In a large pot, cook the guanciale over medium heat until it slowly renders its fat and turns golden and crispy. Remove about half it of it and set aside for later. Deglaze the remaining guanciale with red wine and vinegar, letting the alcohol evaporate completely. "The secret is in the guanciale," says the chef. "Cook it slowly to maximize fat release, then blend that fat with acidic ingredients like wine and vinegar. Without enough fat, achieving the perfect balance is difficult." "This creates a sauce that strongly tastes of guanciale, while the acidity from tomatoes invites more bites and encourages continued eating without fatigue. The vinegar and red wine variation depends on the type of tomato used."
Add the peeled tomatoes, crushing them gently with a spoon. Cook over medium-low heat for about 25 minutes, stirring often, until the sauce becomes thick and glossy. Season with plenty of freshly ground black pepper and salt only if needed. What pasta do you use at Santo Palato? "We currently use thick spaghetti. Previously, we've also used mezza manica and rigatoni." Meanwhile, cook the pasta in abundant salted water. Drain it al dente and toss it with the amatriciana sauce in the pot to finish cooking. Serve immediately, garnished with the reserved crispy guanciale, a generous amount of grated pecorino, and a final grind of black pepper
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