![]() Next, add all the pecorino Romano cheese, saving a small amount of it for garnishing. Step 8: Once you have mixed the pasta and sauce together, add 1/2 cup of pasta water and mix again. Add the drained pasta to your sauce and mix thoroughly. Step 7: Retain about a cup of the pasta water and then drain your pasta. ![]() Stir regularly and add water when necessary to maintain a consistent volume. Step 6 (Optional): Place a lid over your pot and allow the sauce to simmer for 1-2 hours on low heat. Step 5: Cook off the tomatoes until they are plump and juicy from absorbing the oils from the guanciale. Step 4: Once your guanciale is nicely crisped, add in your diced tomatoes, a small bit of olive oil, and some cracked pepper. Cook the pork until the oils have been released and the guanciale is a bit crispy. Step 3: Heat up your skillet, frying pan, or wok, and toss in the guanciale. Finely rate your pecorino Romano cheese if it is not pre-grated, and dice your tomatoes into small pieces. Step 2: Make sure that your guanciale is diced into medium-sized chunks. If not, feel free to hold off on salting your pasta until you're ten minutes away from being finished. Note: only do this if you are planning on serving right away. Step 1: Bring your water to a boil in a large pot, making sure to generously salt the water once it reaches a rolling boil. However, if you're in a hurry, there's no shame in serving it straight away if need be! While it can also be made rather quickly, we do recommend boiling it for at least one to two hours. Making amatriciana is actually super easy and simple. Bucatini is perfect for amatriciana, but you can also use rigatoni, spaghetti, or any other kind of pasta you prefer.
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