Spaghetti Amatriciana is a main dish from the Lazio cuisine known worldwide 😉
Amatriciana originates from Amatrice, a town in the province of Rieti, and was originally the main dish of shepherds.
It was prepared without tomato and was called gricia. Later, tomato was added and it was renamed Amatriciana.
In this main dish, no modifications can be made, and one must stick to the original recipe, otherwise it can no longer be called Amatriciana 🙂
This morning, finally, a bit of sun came out after a weekend of rain and strong wind, and I was able to go out for some shopping.
I was missing the main ingredient of Amatriciana: the guanciale.
The original recipe calls for spaghetti, guanciale, and Amatrice pecorino cheese, but since in my area they are hard to find, I used the more common ones sold in stores. So, I recommend using those from Amatrice if you can find them, or better yet, if you live around there, you shouldn’t have any trouble finding them.
Spaghetti Amatriciana is a hearty main dish, and it’s not necessarily very heavy. If you prefer, you can reduce the amount of ingredients to make it lighter.
Besides this delicious main dish, I suggest trying:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 409.59 (Kcal)
- Carbohydrates 27.98 (g) of which sugars 2.94 (g)
- Proteins 9.99 (g)
- Fat 28.43 (g) of which saturated 10.71 (g)of which unsaturated 14.51 (g)
- Fibers 3.25 (g)
- Sodium 1,086.01 (mg)
Indicative values for a portion of 5 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 for Spaghetti Amatriciana
- 11.29 oz spaghetti
- 4.23 oz guanciale
- 1.76 oz pecorino romano (DOP)
- 14.11 oz peeled tomatoes
- 1 drop dry white wine
- 1 pinch fresh chili pepper
- to taste salt
Tools
- 1 Pot
- 1 Pan
- 2 Bowls
- 1 Knife
- 1 Wooden Spoon
Steps for Spaghetti Amatriciana
Bring a pot of salted water to a boil, cook the spaghetti until al dente, and set aside a bit of cooking water.
Take the guanciale, remove the rind, and cut it into 0.39-inch thick slices and then into strips.
Brown it in a pan for 8 – 10 minutes, stirring often with a wooden spoon.
It should become crispy and the fat transparent.
Deglaze with a drop of white wine and let it evaporate. Turn off and set aside.
In the same pan where the guanciale was cooked, pour in the pinch of chili pepper and the peeled tomatoes. Cook for 10 minutes and add salt to taste.
Combine the strips of guanciale and the spaghetti. Stir with the wooden spoon and add a little pasta cooking water if necessary. After a few minutes, turn off and sprinkle with grated DOP Roman cheese.
Serve the Spaghetti Amatriciana immediately.
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