How to Make Pasta AMATRICIANA like an ITALIAN - Tasty and Easy!
Sooo tasty! Learn how to make Pasta Amatriciana like an Italian. 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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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!
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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BUCATINI ALL' AMATRICIANA | Italian Pasta Amatriciana | Amatriciana Sauce Recipe
Pasta all’Amatriciana is a traditional Italian dish which uses classic ingredients to create the perfect combination of flavours. Mixing salty guanciale with tangy pecorino cheese, scrumptious #Mutti peeled tomatoes and a classic strand of #bucatini pasta may sound simple – and the recipe sure is – but the flavours will surprise and delight as they explode on your tastebuds. Check out this recipe filmed (and eaten!) in Abruzzo, using fresh, local #Italian ingredients. #BucatiniAmatriciana
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#Sponsored by Mutti Pomodoro
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Learn more about Mutti Tomatoes:
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BUCATINI ALL' AMATRICIANA | AMATRICIANA RECIPE
INGREDIENTS:
250g Bucatini Pasta
250g guanciale (pig cheek)
Handful of fresh basil
400g Mutti peeled tomatoes
Pecorino Romano (as much as you like)
Extra virgin olive oil (EVOO)
½ glass white wine
Dried chilli (pepperoncino)
Rock salt
Pepper
5L water
METHOD:
1. Cut the guanciale into thin short strips and put to the side.
2. Drizzle a small amount of EVOO into a pan and heat it up.
3. Once the oil is warm, add the guanciale to the pan and leave it to crisp slightly, stirring occasionally.
4. To bring out the flavour of the guanciale for the Bucatini all’Amatriciana, add ½ glass of white wine and stir it through. Leave it to evaporate.
5. Open a can of Mutti peeled tomatoes and pour the contents into a bowl. Using the back of a fork, squash down the large tomatoes and stir.
6. Add grated pepper to the sauce, along with dried chilli and a handful of grated pecorino romano. Mix it together well.
7. Once there is just a small amount of liquid left in the pan, add the sauce mixture and stir.
8. Turn the heat down to low and leave the sauce to simmer for 15-20 minutes.
9. Boil 5L of water in a large pot and once ready, add a generous pinch of rock salt and stir until dissolved.
10. Cook the Bucatini pasta (according to packet instructions for al dente).
11. Once the pasta is ready, strain it well and add it to the pan. Using a wooden spoon, smother the sauce all over the pasta so it is infused with the bold, salty flavours.
E ora si mangia, Vincenzo’s Plate…Enjoy!
How to Make Amatriciana Sauce | Pasta Recipe | Allrecipes.com
Get the top-rated recipe for Amatriciana at
Watch how to make a spicy Italian tomato sauce with pancetta (or bacon), fresh basil, garlic, tomatoes, and red pepper flakes. It's a classic Italian sauce that's ready in just about 45 minutes. Serve with linguine pasta and freshly grated Parmesan cheese.
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Amatriciana sauce by Chef Cristiano Tomei
Tomei amatriciana
Cristiano Tomei, chef and owner of the “L'Imbuto” restaurant in Viareggio, presents an innovative Amatriciana recipe.
Ingredients for 4:
- 150 g Pecorino cheese water (see recipe below)
150 g guanciale
150 g Pecorino cheese
300 g peeled tomatoes
Dried chilli peppers
Fine grained salt
Coarse salt
600 g Monograno Felicetti spaghetti
Procedure
For the Pecorino cheese water: put some Pecorino cheese rinks in 150 ml cold water and leave the mixture in the fridge for a day.
Put the guanciale, along with all its surface spices, in a pot, without adding any additional oil. Cook the guanciale over high heat so that the lean parts don’t become too crisp.
Cook the spaghetti in salted boiling water, stirring only at the start and at the half waypoint.
Puree and then strain the tomatoes, add to guanciale. Simmer until the sauce thickens and then add add chilli pepper and the Pecorino cheese water. Continue cooking the sauce until it thickens, and keep warm.
Drain the pasta, toss with the sauce and plate. Dust with grated Pecorino cheese.
Bucatini all'Amatriciana at Lupa
Bucatini all’Amatriciana is one of the most quintessential dishes of Lazio. It’s exceedingly simple, but relies on a perfect al dente noodle and a high-quality guanciale to really sing. At Lupa Osteria Romana in New York City, chef Rob Zwirz has mastered it. Here’s the official Lupa-approved recipe.
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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