There are three ingredients that make Amatriciana, a great Amatriciana. Guanciale, chili peppers, and pecorino romano cheese. Private Chef, Justin Davis stopped by to show Elizabeth and Steve how to make it.


1 TBL butter
a pinch or two of crushed dried chilis, to-taste
1 garlic clove, smashed and chopped
1 large shallot, diced
4 oz guanciale or pancetta, diced
14 oz can of diced tomatoes
1 cup of water
Salt and pepper to-taste
½ cup grated pecorino romano
4 oz dried spaghetti, any dried pasta will work. Cook to the boxes specifications.


  1. In a medium to large saute pan add butter and put over low heat until butter is melted.
  2. Add the guanciale or pancetta and cook over medium-low heat for 3-4 minutes.
  3. Add the shallot and cook for another 2-3 minutes.
  4. Add the crushed chili and the garlic saute for another minute.
  5. Add the can of diced tomato and the cup of water.
  6. Season with a bit of salt and pepper, easy on the salt as the pecorino is quite salty itself.
  7. Simmer for 30 minutes until the sauce comes together nicely.
  8. If the sauce is too dry add a bit more water.
  9. Add ½ of the grated pecorino to the sauce and stir.
  10. Cook the pasta to the specifications on the box.
  11. Add the cooked spaghetti to the pan with the sauce and toss together over medium heat.
  12. Check for seasoning and serve.
  13. Garnish the Amatriciana with the remaining pecorino and enjoy.
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