Pasta AMATRICIANA with Guanciale and Spaghetti | PIATTO #Shorts #pastarecipes
Sooo tasty! Learn how to make Pasta Amatriciana like an Italian in this 1-MINUTE SHORT!
This is the traditional Pasta Amatriciana recipe (published by the Amatrice Chamber of Commerce) with spaghetti, guanciale, white wine, olive oil, red pepper, tomato and pecorino cheese. You won't believe how easy this spaghetti recipe is!
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In this PIATTO™ video recipe, we present:
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Pasta Amatriciana Recipe
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Pasta Amatriciana (Pasta all'Amatriciana) is considered a classic Roman pasta dish. It dates back to ancient times, when it was likely imported to Rome from the nearby Italian town of Amatrice by immigrants from the region.
Pasta Amatriciana is considered the child of Pasta alla Gricia, which is essentially Spaghetti Amatriciana without the tomato. Forget Jamie Oliver or Gennaro— Chef Sezo is here to show you the authentic way to make one of the best pasta dishes Rome has to offer!
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TIP: Guanciale is cured pork cheek, while pancetta is cured pork belly. Italians are picky about which of these meats are traditional in a dish. For Spaghetti Amatriciana, it's definitely the guanciale!
INGREDIENTS (SERVES 4)
spaghetti - 320 g / 11 oz; (use bucatini if you prefer)
guanciale (from amatrice if you can find it) - 80 g / 3 oz (1/4 of pasta weight)
whole canned tomatoes - 350 g / 12 oz (seeds and water removed, pulp blended to a puree)
olive oil - 1 tbsp
white wine - 1/4 cup or so
red chili pepper - about 1 or to taste
pecorino romano cheese - 100 g / 3.5 oz (or pecorino amatriciano if you can find it)
fine salt - to taste
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Pasta All'amatricana | Gennaro Contaldo | Italian Special
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Pasta All'amatricana is a very classic Italian pasta dish that goes back years and years. It's one of those pasta dishes, much like carbonara, that is so beautifully simple, but delivers no matter what mood you’re in, or what time of year it is. This is an absolute must have in the repertoire - give it a go, you won't look back!
Gennaro in Italy
Gennaro doing what the Italians do best – sourcing good ingredients and making simple, bold dishes with little effort and time involved.
Rather than cut these videos right down, we have left them a little longer and kept them relaxed. We think watching Gennaro in Italy is a glorious thing, and Gennaro does such a great job at being both inspiring and entertaining. So sit back and enjoy these as they roll out – we would love to know what you think.
Links from the video:
Sausage Pasta | Gennaro Contaldo | Italian Special -
The Perfect Steak | Jamie Oliver -
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I Learnt The Most Authentic Pasta Amatriciana From an Italian Mamma
I learnt how to make Pasta All'Amatrician in Amatrice, Italy. Sponsor: Go to for 10% off your 1st month of therapy with BetterHelp and get matched with a therapist who will listen and help
Pasta all'amatriciana is a classic Italian dish originating from the town of Amatrice. It features a flavorful tomato-based sauce made with pancetta or guanciale (cured pork cheek), tomatoes, chili flakes, and sometimes onions or garlic. The sauce is typically served over a specific pasta variety, such as bucatini or spaghetti, and is finished with a generous sprinkle of Pecorino Romano cheese. Pasta all'amatriciana is celebrated for its rich, savory taste and has become a beloved staple in Italian cuisine.
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How to Make PASTA AMATRICIANA like a Roman
PASTA AMATRICIANA RECIPE
Bring Rome to your plate with this traditional Amatriciana recipe from Italy’s capital. Also known as bucatini al’amatriciana, you just need 3 simple ingredients to create a hearty pasta dish full of salty and rich flavours thanks to the perfect combination of tomato and guanciale.
#amatriciana #pastaamatriciana #amatricianarecipe
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PASTA RECIPES:
PIZZA RECIPES:
NONNA’S RECIPES:
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PASTA AMATRICIANA RECIPE.
INGREDENTS:
250g/8.8oz Bucatini Pasta (for 2 people)
75g/2.6oz Guanciale /Pig cheek (Per person once skin is removed)
Subsitute options: Pancetta, salami – not bacon!
1 can/400g/14.1oz peeled tomatoes
Salt & Pepper
5L water
UTENSILS:
Medium sized deep fry pan
Wooden spoon
Large pot for boiling pasta
Pasta strainer/Long tongs
Tablespoon
Knife
METHOD:
1. This Pasta amatriciana recipe starts with the guanciale! Cut it into strips, and then again into cubes, making sure to keep some of the fat on as this helps it remain juicy and tender.
2. Next, it’s time to use Nonna’s favourite utensil for squashing peeled tomatoes…a fork! Pour the tomatoes into a bowl and squash them down, mixing as you go.
3. Boil approx. 5L water in a large pot and once it boils, add a handful of rock salt.
4. Put a pan on your stove at a low-medium heat and add the guanciale – no oil! Leave this to slowly cook and crisp in the pan, gently moving it around with a wooden spoon every so often.
5. Once the guanciale has started to crisp and change colour, this amatriciana recipe calls for white wine! Add one glass and mix through.
6. After 3 minutes, most of the wine will have evaporated, mix again and add the peeled tomatoes.
7. Use your wooden spoon to stir through and leave to simmer for 10-15minutes. If your stove is too strong, just lower it so it cooks more gently.
8. While this amatriciana recipe sauce is simmering, add a touch of salt and be generous with pepper.
9. Once the sauce has reduced, switch off the stove and cook your pasta al dente (according to packet instructions).
10. Remove the pasta from the pot, and add it to the pan, making sure some of the pasta water is added in too. Then add 5 extra tablespoons of pasta water and mix the sauce through the pan really well.
HOW TO SERVE:
Twist a serving of pasta into a ladle and then transfer it onto a flat, round, plate. Sprinkle it with a generous amount of pecorino cheese – adding some more sauce and guanciale from the bottom of the pan too, keeping it nice and juicy.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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Recipe: Classic Pasta Amatriciana Sauce
Named after the town of Amatrice, in Lazio, this zesty tomato sauce is flavored with savory pancetta, onion and garlic. A traditional dish perfect for any occasion.
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FoodNetwork Finally Impressed me With this Amatriciana Sauce
Finally someone that made me happy!
Scott really did a great job with this Amatriciana recipe! I can feel the passion he has and he definitely have the skills. The only thing missing was the love between the ingredients, it doesn't seem to me that the flavors are well blended with each other!
But despite this I feel like complimenting scott, who didn't make me mad like so many others have already done!
???? Follow this link to read and print my Amatriciana written recipe:
#amatriciana #reaction #reactionvideo
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???? #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).