# Rigatoni all’Amatriciana

This is a delicious pasta dish featuring crispy pancetta (or guanciale), rich tomato sauce, and plenty of Pecorino cheese.

- Servings: 2 servings
- Cuisine: Italian
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 160 g Mezze Rigatoni
- 80 g Pecorino cheese
- 200 g Pancetta
- 400 g Plum tomatoes
- Black pepper
- Pasta water

## Instructions

1. Cook the rigatoni in boiling salted water for about 10 minutes until it's al dente.
2. Place the pancetta in a cold pan with no oil.
3. Cook the pancetta over a medium-low heat to render out the fat and make it crispy.
4. Once the pancetta is crispy, remove it from the pan, leaving the fat and flavor behind for the sauce.
5. Squeeze the plum tomatoes into the pan with the rendered fat, then add their juice.
6. Scrape up all the flavor from the bottom of the pan and let the sauce simmer for a few minutes.
7. Add the cooked pasta to the sauce and mix well.
8. Season with black pepper.
9. Add a splash of pasta water to the sauce.
10. Add lots of grated Pecorino cheese and mix it in.
11. Top the pasta with more Pecorino cheese and the crispy pancetta before serving.

## Equipment

- Pot
- Grater
- Frying pan
- Spoon

## Source

- Original video: https://vm.tiktok.com/ZNdHWMwHk/
- Recipe page: https://www.cliprecipe.com/recipe/9454ee84-94c1-4f47-b511-73653206ff10
- Extracted: 2025-07-31

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt