Recipes

Mafaldine all’Amatriciana

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Mafaldine all’Amatriciana
Mafaldine all’Amatriciana
© La Fusilleria di Gragnano

Nutritional Information (per serving) - Calories: 600 kcal | Protein: 22 g | Carbohydrates: 65 g | Fat: 28 g

Mafaldine all’Amatriciana reinterpret one of the great classics of Roman cuisine. The wide, ruffled shape of Mafaldine perfectly captures the sauce, balancing the savory guanciale, the acidity of the tomatoes, and the intensity of Pecorino Romano DOP. This dish tells the story of Lazio while giving it a contemporary twist through its elegant pasta format. A classic Roman recipe reimagined with an elegant, ridged pasta.

Ingredients (serves 4)

  • 320 g Mafaldine
  • 150 g cured guanciale
  • 400 g peeled tomatoes (or rustic tomato passata)
  • 50 g Pecorino Romano DOP, grated
  • 1 dried chili (optional)
  • Extra virgin olive oil, as needed
  • Salt, to taste

How to Prepare Mafaldine all’Amatriciana?

  1. Cut the guanciale into strips and sauté in a large pan over medium heat without adding extra oil, until golden and crispy. Set aside. Chef’s note: The fat rendered by the guanciale is essential to the Amatriciana flavor. Remove some if you prefer a lighter dish.
  2. In the same pan, add a drizzle of olive oil if needed. Add the crumbled chili (optional), then pour in the peeled tomatoes, crushing them lightly. Simmer over low heat for 15–20 minutes until the sauce thickens. Season with salt at the end. Cooking tip: Slow cooking allows the tomatoes to mellow and blend perfectly with the guanciale fat.
  3. Bring a large pot of salted water to a boil (approx. 1 liter of water and 10 g of salt per 100 g of pasta). Cook the Mafaldine until al dente. Reserve some cooking water before draining.
  4. Toss the pasta with the sauce, adding a tablespoon of cooking water to create a creamy texture. Add the crispy guanciale and remove from heat. Mix in the grated Pecorino Romano, stirring vigorously to create a rich, enveloping cream.

Variations & Tips

  • Pasta alternatives: : Bucatini or thick spaghetti work well if Mafaldine are unavailable.
  • Cheese selection: Use well-aged Pecorino Romano DOP for a more pronounced flavor.
  • Spice level: Chili is optional but adds traditional intensity.

FAQ (Frequently Asked Questions)

  • Can I use pancetta instead of guanciale? For an authentic Roman Amatriciana, guanciale is the ideal choice; it provides a unique aroma and texture.
  • Can I make the sauce in advance? Yes, the sauce can be prepared ahead and refrigerated for 1–2 days.
  • Should Pecorino be added while cooking? No, add it off the heat to prevent separation and maintain creaminess.

If you loved this recipe, explore more pasta dishes designed to make every meal special.