In the hustle and bustle of daily life, the thought of crafting a delicious and satisfying dinner in under twenty minutes might seem like an impossible task. Melissa Maggiore Meyer, the culinary genius behind The Italian Daughter, brings forth her expertise to make this seemingly daunting task not only achievable but also a delightful experience. Diving into the heart of Italian cuisine, Melissa has the greatest recipe for preparing the perfect Pasta Amatriciana—a classic dish that encapsulates the rich flavors of Italy. This recipe allows you to prepare a delicious, authentic Italian dish in under 20 minutes.

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The key to a quick yet delectable dinner lies in simple ingredients, efficient preparation, and expert techniques. This dish, part of the iconic Roman trio alongside Cacio e Pepe and Carbonara, is a testament to the simplicity and sophistication that Italian cuisine is renowned for.

Pasta Amatriciana

Ingredients: (Feeds Four)

  • 1 pound (~500 grams) of uncooked pasta (Bucatini is traditional, but any pasta will work)
  • 4 1/2 ounces (125 grams) of guanciale (Pancetta can be substituted)
  • 1/4 cup (50 mL) dry white wine
  • 1 (28-ounce or 794 grams) can San Marzano whole tomatoes, drained
  • 1/4 teaspoon crushed red pepper flakes
  • 3 1/2 ounces (100 grams) Pecorino Romano
  • fine sea salt and freshly ground black pepper

Time to Cook!

1. Prepare the pasta water. Fill a pot about half full of water (roughly 3 quarts), add 2 tablespoons of fine sea salt, and bring the water to a boil.

2. Cut the guanciale. Slice the guanciale into ¼-inch-thick slices. Then cut each slice into roughly ½ x 1-inch pieces. (It can help to freeze the guanciale for 10 minutes beforehand to make it easier to cut.)

3. Cook the guanciale. Heat a sauté pan over medium-low heat. Add the guanciale to the pan and cook until the guanciale is golden brown and crispy and the fat has rendered about 10 minutes. (Keep a close eye on the guanciale so that it does not burn.) Using a slotted spoon, transfer the guanciale to a separate plate. Save the fat/oil for later.

4. Simmer the sauce. Carefully add the wine to the pan and scrape up any browned bits stuck on the bottom. Roughly crush the tomatoes into small pieces, (I use my hands) then add them to the pan. Add the crushed red pepper flakes, cooked guanciale, the guanciale fat and stir. Let the sauce simmer on medium-low while the pasta cooks. Stir it occasionally and add in a ¼ cup of the starchy pasta water if the sauce starts to seem too dry.

5. Boil the pasta. Once the pasta water reaches a rapid boil, add the pasta. Cook, stirring occasionally, until the pasta is about 2 minutes shy of al dente. (The center of the pasta should still have just a bite.) The cooking time will vary based on what pasta you use, so follow the instructions on the package)

6. Emulsify the sauce. Use a strainer or tongs to transfer the pasta to the sauté pan with the sauce. (Be sure to save all of the remaining starchy pasta water) Gently turn the pasta continuously in the sauce for 2-3 minutes until the pasta is al dente, adding in an extra ¼ cup of the remaining pasta water as needed anytime the sauce seems too dry. Optionally you can add a half teaspoon of butter at the very end and stir in for a glossy finish to the sauce)

7. Finish the pasta. Turn off the heat. Add the cheese and any extra tablespoons of the starchy pasta water when needed to thin out the sauce.

8. Serve! Serve immediately, garnished with more cheese and ground black pepper as desired.

Depending on taste and where in Italy you are from, some choose to add some onions to this dish. If you choose to do so, the onions should be sauteed in the pan after removing the guanciale before the tomatoes are added. The classic Roma style is without onions.

This seemingly complex dish is a twenty-minute masterpiece, showing that you can enjoy real Italian flavors, even on busy evenings.

If you are looking to have someone else cook for you, we encourage you to join us at the Italian Daughter and enjoy an authentic Italian dish – whether it’s pasta, fish or an appetizer at the bar.

Author: Melissa Maggiore Meyer, Owner of The Italian Daughter. The Italian Daughter, located in North Scottsdale, is a neighborhood Italian restaurant featuring handcrafted pastas, fresh seafood, stone fired pizza, craft boards, and classic Italian fare. In April of 2021, Melissa Maggiore Meyer opened The Italian Daughter to pay homage to her late father and continue the legacy he left behind. To learn more about The Italian Daughter, please visit https://www.theitaliandaughter.com/.