The AMATRICIANA is a very traditional dish of Roman cuisine made with guanciale from Amatrice and Pecorino Romano. Amatriciana comes from Amatrice, a town famous for this culinary marvel and for its cooks, who conquered Rome. When this dish was born, Amatrice was geographically in Abruzzo.
Although originally from Amatrice, the recipe spread to Rome and Lazio, becoming one of the traditional dishes of the capital and the region. Amatriciana exists in several variants, depending also on the availability of some ingredients.
While everyone agrees on the use of guanciale, tomato is not reported in Gosetti’s manual. Onion is not used in Amatrice, but it is mentioned in classic manuals of Roman cuisine. Although the oldest recipes do not indicate any cooking fat, or rather use the guanciale fat, olive oil is usually used primarily as the cooking fat.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz bucatini (spaghetti or mezze maniche)
- 9 oz guanciale (from Amatrice)
- 3 1/3 cups tomato passata (or canned whole peeled tomatoes (about 28 oz))
- 3 oz Pecorino Romano
- to taste salt
Tools
- 1 Pan
- 1 Pot
Steps
To prepare BUCATINI ALL’AMATRICIANA the first thing to do is the sauce.
Place a large pan over the heat and let it warm. Cut the guanciale into strips, put it in the hot pan and sauté over low heat until it becomes translucent and crispy, but be careful not to burn it.
With a slotted spoon, remove the guanciale and place it on paper towels to drain.
In the pan where you sweated the guanciale and kept the fat, add the tomato, season with salt (don’t overdo it since the guanciale is already quite salty), and cook for at least about 30 minutes. When the sauce has thickened, add the reserved guanciale and let it infuse for 2 minutes.
Meanwhile, boil the bucatini, taking care to leave them al dente.
Then drain them and toss them in the pot with the sauce, add part of the Pecorino and let them absorb the flavors well.
Plate and finish by sprinkling the remaining Pecorino over your amatriciana.
Enjoy your meal.
