Amatriciana Pasta, a main course of Italian cuisine, particularly from Lazio. A very simple and tasty recipe made with few ingredients: guanciale, pecorino, and peeled tomatoes.
It is said that this famous dish, born in Amatrice, was the main meal for shepherds. Originally, it was without tomato and was called “gricia.” The use of tomato, in fact, came later when it was imported from the Americas and the seasoning took the name Amatriciana. Over time, this pasta preparation has received various interpretations: from the use of guanciale in the seasoning, to the pasta shape, and the inclusion or not of onion in the initial sauté.
Today I propose my version in a pressure cooker, an alternative cooking method perfect for preparing lunch or dinner when you have little time, without altering the nutritional properties of the food. For the recipe, I necessarily used a short pasta shape. With a pressure cooker, it is indeed not recommended to use pasta shapes that are too long like spaghetti or, as this recipe would require, bucatini. For the seasoning, I stuck to using guanciale without adding oil, but deglazed it with a bit of white wine, as reported in some versions. But now, let’s go to the kitchen, because Amatriciana pasta in a pressure cooker will be ready in a click!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 3 People
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 385.56 (Kcal)
- Carbohydrates 29.21 (g) of which sugars 3.76 (g)
- Proteins 9.38 (g)
- Fat 25.04 (g) of which saturated 9.24 (g)of which unsaturated 13.06 (g)
- Fibers 3.84 (g)
- Sodium 2,183.59 (mg)
Indicative values for a portion of 453 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8.47 oz pasta
- 2.65 oz guanciale (in one slice)
- 14.11 oz peeled tomatoes
- 2.03 tbsp dry white wine
- 0.53 cup water
- 1.06 oz Pecorino Romano cheese
- fresh chili pepper (to taste)
- 2 tsp coarse salt
Tools
- Pressure Cooker
- Cutting Board
- Knife
Steps
First, remove the rind from the guanciale and cut it into strips that are not too thin. Brown it in the pot over low heat without the lid and without adding any other seasoning. It will gradually release its fat.
As soon as the guanciale is golden, remove it and set it aside. In the pot with the released guanciale fat, add the peeled tomatoes, crushing them with a wooden spoon, and the pasta. Also add the water, salt, and close the pot with the lid.
Bring it to maximum power and, from the beginning of the whistle, lower the heat. If you have the same pressure cooker as mine, cook the pasta at the first ring marked on the handle. Otherwise, place the pot on the lowest heat. In both cases, cook the pasta for 4 minutes. Obviously, cooking times are relative. Pasta in a pressure cooker must be cooked for half the time stated on the package.
Once the cooking time has passed, gradually release the steam and open the pot. Add the guanciale you had set aside, the Pecorino cheese, and mix.
The Amatriciana in a pressure cooker is ready to be served.
Storage and Tips for Amatriciana Pasta
The Amatriciana in a pressure cooker can be stored in the refrigerator for 1 or 2 days in a container with a lid.
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FAQ Questions and Answers for Amatriciana Pasta
How do I determine the amount of water to use for cooking pasta in a pressure cooker?
More than the amount of water, it is important to keep in mind the amount of liquids that need to be added, which is double the weight of the pasta. The pasta to liquid ratio is indeed 1:2. It is important to mention liquids, because, as in this case, the seasoning is made with peeled tomatoes that contain some. Therefore, the amount of water to add will be the remaining part of the total liquids. For this recipe, I added a bit more water because I liked it to be quite saucy and not too dry.
