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Pasta all'Amatriciana (Fast & Slow)

Pasta all'Amatriciana (Fast & Slow)

By Diane Unger & Courtney HillApril 7, 2020

  • Makes
    4-6 servings
  • Cook Time
    1 hour
  • Active time plus cooling
    35 minutes active

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.

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.

Ingredients
  • 3

    tablespoons extra-virgin olive oil, divided

  • 3

    ounces thinly sliced pancetta, finely chopped

  • 10

    medium garlic cloves, thinly sliced

  • ½

    teaspoon red pepper flakes

  • ¾

    cup dry white wine

  • 28

    ounce can whole peeled tomatoes, drained, 1 cup juices reserved, tomatoes crushed by hand

  • 1

    pound spaghetti, broken in half

  • 1

    ounce chunk pecorino Romano cheese without rind, plus more finely grated, to serve

  • Kosher salt and ground black pepper

Step 1

On 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.

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 3 minutes.

When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Select More/High Sauté. Cook, stirring to incorporate the melted pecorino, until the pasta is al dente and most of the liquid has been absorbed, 3 to 4 minutes. Press Cancel to turn off the pot.

Using potholders, carefully remove the insert from the housing. Let stand for 5 minutes. Stir in the remaining 2 tablespoons oil, the pancetta and 1 teaspoon black pepper. Taste and season with salt. Serve with grated pecorino.

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