Amatriciana a first course typical of Lazio, very tasty and flavorful, a dish of tradition. The original recipe is certified by the Municipality of Amatrice and with ingredients that are irreplaceable such as spaghetti, guanciale from Amatrice, and Pecorino Romano DOP. The first Amatriciana was born with a white sauce, and only at the end of the 1700s was the dish prepared with the addition of tomato. Over the years, some modifications have been made, for example, some use bucatini instead of spaghetti. Now let’s see how to make spaghetti all’amatriciana, and if you try them, let me know. Barbara

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Difficulty: Easy
Cost: Economic
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stove
Cuisine: Italian
Seasonality: All seasons

Ingredients to prepare spaghetti all’amatriciana

11.3 oz spaghetti
5.3 oz guanciale from Amatrice
1.8 oz white wine
to taste chili pepper
14.1 oz peeled tomatoes (or San Marzano tomatoes)
2.6 oz Pecorino Romano DOP
to taste salt

How to prepare spaghetti all’amatriciana

Let’s start preparing spaghetti all’amatriciana, pour water into a pot and put it on the fire. Grate the Pecorino Romano and set it aside.
Remove the rind from the guanciale, and cut it into strips,
pour it into an iron or steel pan,
let it brown for 7/8 minutes, the meat will become crispy and the fat transparent, keep stirring so it doesn’t burn.
Then deglaze with the wine and let the alcohol evaporate, remove the guanciale and keep it on a plate. Pour the chili pepper and peeled tomatoes into the same pan where you cooked the guanciale, break the tomatoes with a fork, cook for 10 minutes, then adjust the salt, remove the chili pepper and add the guanciale set aside and mix.
When the water boils, add the salt and cook the spaghetti according to the time indicated on the package and in any case al dente.
Pour the spaghetti into the sauce, mix well and add the Pecorino Romano DOP, mix well and serve immediately and hot.