Italy

Pasta all'Amatriciana, made with supermarket ingredients

Name: Pasta all'Amatriciana
Total time: 20 min
Yield: 2
Cuisine: Italy
Ingredients: Bucatini pasta 250 g; Guanciale 110 g; Canned whole tomatoes 400 g; Pecorino Romano cheese 120 ml; Dry white wine 60 ml; Red pepper flakes 1/4 tsp

The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).

20 min2 to wash

3 lazy steps

1
Boil 250 g bucatini in salted water until al dente, reserving 60 ml pasta water before draining.
2
Crisp 110 g diced guanciale with 1/4 tsp red pepper flakes in a skillet, deglaze with 60 ml white wine, then stir in 400 g crushed tomatoes and simmer 10 minutes.
3
Toss cooked pasta and pasta water into the sauce, remove from heat, and stir in 120 ml grated Pecorino Romano.

How it's eaten in Italy

In Italy, Amatriciana is topped with an extra sprinkle of grated Pecorino Romano and freshly cracked black pepper.

Ingredients (serves 2)

Bucatini pasta250 g
Guanciale110 g
Swap: Thick-cut bacon 110 g（easier to find）
Canned whole tomatoes400 g
Pecorino Romano cheese120 ml
Swap: Grated Parmesan cheese 120 ml（everyday staple）
Dry white wine60 ml
Red pepper flakes1/4 tsp

Authentic ingredients in Italy

Bucatini pasta250 g
Guanciale110 g
Pecorino Romano cheese120 ml
Canned San Marzano tomatoes400 g
Dry white wine60 ml
Extra virgin olive oil1 tbsp
Red pepper flakes1/4 tsp
Black pepper1/4 tsp

Optional authentic touch
Traditional recipes render cured pork fat slowly without using any extra cooking oil or garlic.

Wherever you live: Japan, Europe or anywhere else

Lazy Recipe adapts the ingredients to the supermarkets where you live. Type a dish, snap a photo of it or your fridge, and get 3 lazy steps for your servings and diet, with read-aloud and timers in Cook Mode.

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