Discover the Authentic Secret Recipe of Penne all'Amatriciana!

Penne all'Amatriciana:

Ingredients:

350 grams (12 ounces) penne pasta
150 grams (5 ounces) guanciale or pancetta, diced
1 medium onion, finely chopped
2 cloves of garlic, minced
400 grams (14 ounces) canned peeled tomatoes, crushed
1/2 teaspoon red pepper flakes (adjust according to your preference for spiciness)
Salt, to taste
Black pepper, to taste
Grated Pecorino Romano cheese, for serving
Fresh parsley, chopped (optional, for garnish)
Instructions:

Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain the pasta and set it aside.
In a large skillet or pan, heat a tablespoon of olive oil over medium heat. Add the diced guanciale or pancetta and cook until it becomes crispy and golden brown. Remove the cooked meat from the pan and set it aside.
In the same skillet, add the chopped onion and minced garlic. Sauté until the onion turns translucent and the garlic becomes fragrant.
Add the crushed tomatoes and red pepper flakes to the skillet. Stir well and let the sauce simmer over medium-low heat for about 10-15 minutes, allowing the flavors to meld together. Season with salt and black pepper to taste.
Once the sauce has thickened slightly, add the cooked guanciale or pancetta back into the skillet. Stir to combine with the sauce.
Add the cooked penne pasta to the skillet and toss it in the sauce until it is evenly coated. Cook for an additional minute or two to allow the pasta to absorb some of the flavors.
Remove the skillet from the heat. Serve the Penne all'Amatriciana in individual bowls or plates. Sprinkle each serving with grated Pecorino Romano cheese and garnish with fresh parsley, if desired.
Enjoy your deliciously authentic Penne all'Amatriciana

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