How to make Pasta all’amatriciana – easy recipe

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How to make Pasta all’amatriciana – easy recipe

Pasta all’ amatriciana is a typical and traditional dish of Italian cuisine, in particular the Roman one.

It is a simple and quick first course but with guaranteed success.

Pasta for us Italians is sacred and among the untouchable first courses of Italian cuisine is definitely the amatriciana of course along with its “cousin” carbonara.

For the authentic pasta all’amatriciana, the ingredients are few and simple: tomato (preferably “San Marzano”), guanciale, and pecorino cheese.

Amatriciana with bacon? Be sure not to even try to tell an Italian, for this typical pasta dish the ingredients cannot be changed!

Then of course by modifying the recipe a very good version can come out, but you cannot call it amatriciana!

It is said that this famous dish born in the village of Amatrice was the main dish of the shepherds, who cooked it however without tomato and took the name of “gricia”; this ingredient was added later when tomatoes were imported from America and the sauce took the name of Amatriciana. To learn more about the origins of this dish you can check out this link.

Which pasta to use to make amatriciana sauce?

When people think of amatriciana they immediately, or almost immediately, think of bucatini. People think of this format because it is believed that with the type of this pasta the rich sauce of amatriciana remains inside.

However, this idea comes from the advertising of some Roman restaurants and the festival in the town of Amatrice.

Many other Roman restaurants, serve this sauce with short pasta, in particular, with rigatoni, which is also often associated with carbonara.

Follow my recipe step by step and you will make the real, authentic, and traditional pasta all’ amatriciana! Mamma mia che buono!

Spaghetti all'amatriciana
Spaghetti all’amatriciana

Recipe Difficulty Level: easy Servings: 4

Ingredients for pasta all’ amatriciana:

  • 400 g (14.1 oz) of bucatini, spaghetti or rigatoni
  • 300 g (10.6 oz) of guanciale
  • 800 g (28.2 oz) of peal tomatoes (in the can)
  • 80 g (2.8 oz) of pecorino romano cheese
  • 100 ml (3 fl oz) of white wine
  • Black pepper
  • Chilli pepper

Method:

Slice the guanciale into strips of half cm (0.2 Inches).

Put them in a pan on very low heat until the fat of the guanciale melts (it becomes transparent).

Then take out half of the guanciale and put it apart, possibly in a warm place.

Clean and cut small pieces of the chili pepper and add it to the guanciale.

Eliminate excess fat.

Now, add the wine and raise the heat to let the wine evaporate. 

In the same pan, add the peal tomatoes, and add some salt.

In another pot, boil the water (with salt) and cook the bucatini.

Drain the spaghetti ‘al dente’ and put them in the pan. If necessary, add a little cooking water.

Add the pecorino and the rest of the guanciale: Here are your bucatini all’Amatriciana!

Enjoy your meal!!!! Buon appetito!

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