Italian Pasta Recipes

THE AUTHENTIC SPAGHETTI AMATRICIANA: NO ONION, NO GARLIC & NO BUTTER!

This dish is based on typical ingredients and a simple, but at the same time meticulous preparation both in the operations and in the use of special utensils, such as, for example, the iron pan for cooking the sauce.

The goodness of the recipe and the extraordinary professionalism of numerous Roman restaurateurs originally from Amatrice did the rest, making “spaghetti all’Amatriciana” a fundamental part of Italian cuisine.


Amatriciana was born with a white sauce, and it was not until the late 1700s, with the advent of the tomato, that the dish was prepared with the same ingredients and the addition of tomato.

Mistakenly, some people attribute Amatriciana to Roman cuisine, forgetting that it was instead the shepherds, who, with the seasonal movements of transhumance to the Roman countryside, made this recipe known in the capital.

 

 

 

 

SERVINGS:4

INGREDIENTS:

  • 18 oz of spaghetti pasta
  • 4 oz of guanciale (smoked pancetta can be used as an alternative)
  • 1 tbsp of extra virgin olive oil
  • a drop of dry white wine
  • 6 or 7 San Marzano tomatoes (you can use Roma tomatoes) or 14 oz of peeled tomatoes
  • a small piece of chili pepper
  • 1 cup of grated Pecorino Romano cheese
  • salt to taste

 

DIRECTIONS:

Place in a pan, preferably of iron, the oil, chili pepper and chopped guanciale or pancetta, the proportion of a quarter, compared to the pasta, is traditional and sacred to experts, and either you put guanciale, that is, the part of the pork jaw, or it is not spaghetti all’AMATRICIANA, only with it will have an unsurpassed delicacy and sweetness.

Brown over high heat.

Add the wine.

Remove the chunks of guanciale or pancetta from the pan, drain well and keep them aside possibly warm, you avoid the risk of them becoming too dry and salty and they will remain softer and tastier.

Add the tomatoes, cut into fillets and cleaned of seeds (better to blanch them first, so you can remove the skin more easily and then cut them off).

Season with salt, stir, and give it a few minutes of heat.

Remove the chili, put the pieces of guanciale or pancetta back in, give the sauce another stir.

Meanwhile, boil the pasta, well al dente, in plenty of salted water.

Drain well and place in a bowl adding the grated pecorino cheese.

Wait a few seconds and then pour in the sauce.

Turn over and for those who wish, pass more pecorino on the side.

 

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