Pasta All'Amatriciana

Name: Pasta All'Amatriciana
Yield: Serves 4 to 6
Ingredients: 8 ounces, Salt pork, rind removed, rinsed thoroughly, and patted dry; 1/2 cup, water; 1/2 teaspoon, red pepper flakes; 2 tablespoons, tomato paste; 1/4 cup, red wine; 1 (28-ounce) can, diced tomatoes; 2 ounces, Pecorino Romano, finely grated (1 cup); 1 pound, spaghetti; 1 tablespoon, salt

27 comments

Appears in Cook's Illustrated November/December 2000, America's Test Kitchen TV

To perfect this controversial Italian dish, we looked to a staple of the American larder.

SERVES4 to 6

has video

WHY THIS RECIPE WORKS

To create an authentic-tasting version of Pasta All’Amatriciana we needed an alternative to hard-to-find guanciale, or cured pork jowl. Humble salt pork, though an unlikely solution, provided the rich, clean meatiness we were after. To ensu...

This is a members' feature.