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Pasta all'Amatriciana (Fast & Slow)
This classic dish from the town of Amatrice in central Italy traditionally is prepared with guanciale (cured pork cheek), but more widely available pancetta is a good substitute. Be sure to purchase thinly sliced pancetta and chop it finely to ensure the pieces crisp with cooking. For a big boost of savory flavor, we cook a chunk of pecorino Romano cheese directly in sauce; it softens with pressure-cooking, then is stirred until fully blended into the mix. Offer additional pecorino, finely grated, at the table for sprinkling to taste.
4-6
Servings
Tip
Don't forget to save 1 cup of the juices when you drain the tomatoes. They, along with 4 cups of water, are the liquid that cooks the pasta. Don't worry if the spaghetti isn't fully cooked when you open the pot; it will reach al dente during uncovered cooking.
1 hour
35 minutes active
Ingredients
-
3
tablespoons extra-virgin olive oil, divided
-
3
ounces thinly sliced pancetta, finely chopped
Directions
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01On a 6-quart Instant Pot, select More/High Sauté. Add 1 tablespoon of oil and the pancetta. Cook, stirring occasionally, until well-browned and crisp, 5 to 6 minutes. Using a slotted spoon, transfer to a paper towel–lined plate; set aside. Add the garlic and pepper flakes, then cook, stirring, until fragrant, 30 to 60 seconds. Pour in the wine and cook until most of the liquid has evaporated, 7 to 9 minutes. Add the tomatoes and cook, stirring occasionally, until they begin to stick to the pot, about 8 minutes. Add the reserved tomato juices and 4 cups water; stir to combine, then distribute the mixture in an even layer. Add the pasta, placing the strands horizontally so they lay flat, then press them into the liquid until submerged. Set the pecorino chunk on top.
I read decades ago that this sauce did not have any garlic. Garlic was added when other cooks from other parts of Italy thought that ingredient was accidentally omitted when it is, in fact, one of the few sauce recipes deliberately omitting it!