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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Bucatini all'Amatriciana Recipe
Today I would like to share with you my Bucatini all'Amatriciana Recipe.
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PASTA AMATRICIANA - Original Italian Recipe
Pasta amatriciana is a classic recipe from Rome, its simple preparation highlights fantastic local ingredients. As controversial as it is loved!
For this recipe you will need Guanciale - pork jowl (a cured meat made from the cheek cut of pork), but if you can't find it, substitute it with bacon: we won't tell to anybody!
00:00 - WHAT'S COOKING?
00:22 - PREPARATION
02:07 - PLATING
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★ INGREDIENTS (4 servings)
Spaghetti 320 g
Peeled tinned tomatoes 400 g
Guanciale (pork jowl or bacon) 150 g
Grated pecorino cheese 75 g
Fine salt to taste
Extra-virgin olive oil a.n.
Chili pepper 1
White wine 50 g
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AUTHENTIC BUCATINI ALL' AMATRICIANA
Today we learn how to make Pasta Amatriciana with Bucatini, one of the 4 classic Roman pasta dishes along with cacio e pepe, carbonara and pasta alla gricia. We know how to make two, today we learn another. It's basically a simple tomato sauce that uses guanciale or in this case, pancetta and its fat too flavor the sauce and finished with black pepper and pecorino cheese. It's an easy authentic pasta recipe and its as delicious as it is easy.
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Spaghetti with Amatriciana sauce | Frankie Celenza
Frankie cooks an amazing pasta sauce recipe - a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino cheese, and tomato.
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INGREDIENTS
1 lb. spaghetti
1 large handful coarse salt
Olive oil
½ cup Guanciale, chopped
1, 28oz. can whole peeled ‘san marzano’ tomatoes
1 red onion, sliced
1 wedge Pecorino Romano, freshly grated
Fresh basil bunch
whole dried pepperoncini
2 tbls cup tomato paste
½ cup white wine
1 cup approx pasta water
RECIPE
Bring a pot of water to a roaring boil, and add a large handful of coarse sea salt, cook the spaghetti.
Heat a large saute pan and add a little olive oil, add the sliced guanciale, and render the fat. Using a slotted spoon, remove the meat.
In the same fat, add the scored garlic clove, sliced red onions and saute on high heat for 4-6 minutes.
Add 1 whole dried chili to the saute pan, remove the garlic, add tomato paste and white wine.
Lower the heat, and using a wooden spoon mix well scraping the guanciale bits on the bottom of the pan.
Carefully add the can of tomatoes and stir well, breaking up the whole tomatoes with the back of the wood spoon.
Once the pasta is al dente, remove the pasta and place directly into the saute pan along with the pasta water.
Mix well and serve hot.
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