Amatriciana alla Dirty Martini

Amatriciana alla Dirty Martini

Pasta Amatriciana is a traditional Roman dish made from guanciale, tomato, pecorino, black pepper, and chilli. It’s one of those pantry-staple pastas which delivers big flavour with very little fuss. And, dare I say, it’s made even simpler and more delicious with Dirty Martini.

Serves: 2

  • INGREDIENTS

    1 tablespoon olive oil
    150g guanciale, cut into lardons
    ½ jar SNP Dirty Martini sauce
    Pinch dried chilli flakes
    ¼ tsp freshly ground black pepper
    200g pasta of your choice
    Small knob of butter
    Handful grated pecorino or parmesan, plus more to serve

  • METHOD

    Heat olive oil in a large frying pan over medium to low heat. Add the guanciale and cook, stirring now and then, until golden and crisp, about 5 minutes.

    Pour in the SNP Dirty Martini sauce, add the chilli flakes and black pepper, then stir. Reduce the heat slightly and let it simmer, uncovered, for around 10 minutes until it thickens.

    Meanwhile, bring a large pot of salted water to a rapid boil. Cook your pasta until just molto al dente — you want it underdone so it finishes cooking in the sauce. Reserve ½ cup of pasta water, then drain (or, as I do, fling the pasta straight into the sauce, dripping wet).

    Add the butter, a splash of pasta water, and the cheese. Stir vigorously over low heat, round and round, until every piece is glossy and coated. Add more pasta water if needed to loosen it up.

    Serve immediately with extra pecorino and black pepper.

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