A comforting bowl of pasta doesn’t have to be complicated. Chef Riccardo Ferrante’s take on Paccheri all’Amatriciana is a masterclass in Italian simplicity: large tube-shaped paccheri, crisped guanciale, sweet San Marzano tomatoes, a splash of dry white wine, and a generous shower of aged Pecorino Romano. The result? A dish that radiates warmth, authenticity, and refined rusticity.

Ingredients (Serves 4)

• 500 g paccheri pasta
• 400 g guanciale (cured pork cheek)
• 500 g peeled San Marzano tomatoes
• 200 g Pecorino Romano, freshly grated
• 1 glass dry white wine
• 2–3 tbsp extra virgin olive oil
• Coarse sea salt, freshly ground black pepper
  

Preparation

1. Crisp the guanciale
Cut the guanciale into bite-sized cubes. In a large pan, heat a splash of olive oil over low heat. Add the guanciale and cook slowly until golden brown and irresistibly crisp, allowing the fat to render without burning.

2. Deglaze
Pour in the white wine to lift all the savory bits from the pan. Let it reduce slightly to concentrate the flavors.

3. Simmer the sauce
Add the peeled San Marzano tomatoes, breaking them apart with a spoon. Let the sauce simmer gently for about 25 minutes. If it thickens too much, loosen it with a bit of pasta water to keep the texture silky.

4. Cook the pasta
Boil the paccheri in generously salted water for about 8 minutes, until al dente. Reserve a ladle of pasta water before draining.

5. Combine and season
Add the drained pasta to the sauce, tossing well to coat every tube. Season generously with black pepper and stir in half the grated Pecorino.

6. Plate and finish
Serve in warm shallow bowls. Top with the remaining Pecorino and, if desired, a few reserved pieces of crispy guanciale for added crunch.

Why It Works

• Paccheri are built for sauce—their wide tubes catch rich tomato and cheese in every mouthful.
• Guanciale adds an unbeatable combo of rendered fat and crunchy edges.
• San Marzano tomatoes offer vibrant acidity and natural sweetness for balance.
• Pecorino Romano, with its salty intensity, ties everything together like the final note in a perfect chord.
  

Tips & Inspired Variations

• Texture lovers: Sprinkle extra crispy guanciale under the pasta in the bowl for a surprise crunch.
• Wine pairing: Choose a dry Italian white like Pinot Grigio, or go bold with a glass of natural wine from producers like Le Vin de Jones.
• Vegetarian swap: Use smoky plant-based lardons or roasted mushrooms in place of guanciale.
• Herbal twist: Add a handful of fresh parsley or torn basil leaves just before serving for a fragrant finish.
  

Quick Reference Guide

The Secret to Its Success

This isn’t just pasta—it’s a snapshot of Italian comfort food at its finest. Every ingredient has a purpose, from the crisp guanciale to the bold Pecorino, and each element contributes to a dish that feels both timeless and elevated. It’s a recipe that proves great cooking is often about letting simple ingredients do what they do best—speak for themselves.Whether you’re sharing it over a weeknight dinner or serving it to impress guests, this Paccheri all’Amatriciana delivers honest flavors with bistro-worthy elegance.