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.
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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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Spaghetti All'Amatriciana - Traditional Italian Recipe - Amatriciana Sauce
Here is another traditional roman recipe. This is a popular recipe in Rome. A to die for pasta recipe. This dish comes from a little town about an hour from Rome called Amatrice hence the name.
I hope you enjoy the video ;)
Ingredients for 4 people:
- 400 gr of spaghetti
- 200 gr of Pecorino cheese
- 1 Tbs of strutto (pork lard)
- 1 chili pepper
- 200 gr of guanciale (cured pork)
- 500 gr of tomato sauce or chunks
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SPAGHETTI ALL'AMATRICIANA - la RICETTA TRADIZIONALE????????????
Chi non ama gli spaghetti all'amatriciana????? Un classico della cucina laziale, con ingredienti di qualità, che riesce sempre a conquistare tutti???? Oggi vi presentiamo la vera ricetta dell'amatriciana, certificata dal Comune di Amatrice: spaghetti, guanciale di Amatrice, pomodori pelati e Pecorino Romano DOP. Pronti a fare il bis?????
00:00 – PRESENTAZIONE
00:10 – TAGLIO E ROSOLATURA GUANCIALE
00:56 – PREPARAZIONE SUGO
01:25– COTTURA PASTA
01:35 – GRATTUGIA PECORINO
01:49 – CONDIMENTO PASTA
02:05– IMPIATTAMENTO
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CLICCA SULLA CAMPANELLA PER ESSERE AVVISATO TUTTE LE VOLTE CHE PUBBLICHIAMO UNA NUOVA RICETTA!
★ INGREDIENTI, DOSI e PROCEDIMENTO:
★ INGREDIENTI:
Spaghetti 320 g
Pomodori pelati 400 g
Guanciale (di Amatrice) 150 g
Pecorino romano (DOP, da grattugiare) 75 g
Vino bianco 50 g
Olio extravergine d'oliva q.b.
Sale fino q.b.
Peperoncino fresco 1
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The Best Beginner Italian Pasta Recipe
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Pasta all'amatriciana: originale vs. gourmet - Gabriele Perilli e Angelo Troiani
**Amatriciana: la reazione degli chef italiani in uscita il 5 APRILE**
L'Amatriciana è un piatto di origine pastorale, che, nato da un piccolo paese di montagna al confine tra Abruzzo e Lazio, è diventato un superclassico della cucina italiana.
Dopo il violento terremoto che nel 2016 ha messo in ginocchio la popolazione locale, ad Amatrice è stata creata l'Area del Gusto, uno spazio dedicato agli storici ristoratori del luogo e alla loro meravigliosa tradizione. In compagnia dello chef Angelo Troiani, una stella Michelin a Roma, e di Gabriele Perilli della Conca di Amatrice siamo andati alle origini di questa storia gastronomica e dei suoi ''risvolti'' sulla cucina contemporanea. Guanciale, pasta, pomodoro, pepe, peperoncino... cos'altro? Scopriamolo insieme.
Amatriciana classica:
Amatriciana contemporanea:
Guarda anche la ricetta della Gricia di Gabriele Perilli:
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