Print

Perfect Candlelit Pasta Amatriciana for Two

pasta amatriciana - featured image
Print Recipe

A simple, satisfying, and romantic pasta Amatriciana recipe using guanciale, San Marzano tomatoes, and Pecorino Romano cheese, perfect for cozy evenings and quick dinners.

Ingredients

Scale
  • 6 ounces (170 grams) spaghetti
  • 3 ounces (85 grams) guanciale, sliced into small strips
  • 1 cup (about 240 ml) crushed or whole peeled San Marzano tomatoes, lightly mashed
  • 1 tablespoon extra virgin olive oil
  • 1 small clove garlic, minced (optional)
  • 1/4 teaspoon dried red chili flakes, or to taste
  • 1/3 cup (about 35 grams) finely grated Pecorino Romano cheese
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil (about 4 quarts/3.8 liters). Add the spaghetti and cook according to package instructions until al dente, usually 8 to 10 minutes. Taste the pasta a minute or two before the timer ends to avoid overcooking.
  2. While the pasta cooks, heat the skillet over medium heat and add the guanciale. Cook for about 5 to 7 minutes, stirring occasionally, until it’s golden and crispy and has released its flavorful fat.
  3. Add the minced garlic and chili flakes to the guanciale fat and sauté for 30 seconds to 1 minute, stirring constantly to prevent burning (optional).
  4. Pour in the crushed San Marzano tomatoes and stir to combine. Reduce the heat to low and let the sauce simmer gently for 10 minutes until slightly thickened.
  5. When the pasta is ready, reserve 1/2 cup (120 ml) of the pasta cooking water and drain the rest.
  6. Transfer the drained pasta to the skillet with the sauce. Toss everything together over low heat, adding reserved pasta water a little at a time until the sauce clings nicely to the noodles.
  7. Remove from heat and stir in the grated Pecorino Romano cheese until melted and well combined. Season with salt and freshly ground black pepper to taste.
  8. Serve immediately in warmed bowls with a sprinkle of extra Pecorino on top if desired.

Notes

If guanciale cooks too fast and starts to burn, lower the heat and add a splash of olive oil. Don’t rush tossing the pasta in the sauce to achieve the perfect texture. For gluten-free, swap spaghetti for gluten-free pasta and adjust cooking time. Vegetarian version can replace guanciale with sautéed mushrooms and smoked paprika. Store leftovers in an airtight container in the fridge for up to 2 days and reheat gently in a skillet with a splash of water or olive oil.

Nutrition

Keywords: Pasta Amatriciana, guanciale, San Marzano tomatoes, Pecorino Romano, romantic dinner, quick pasta recipe, Italian pasta, candlelit dinner

Find it online: https://gleamgulp.com/perfect-candlelit-pasta-amatriciana-for-two-easy-romantic-dinner-recipe/