The amatriciana pasta is a traditional first course and, together with carbonara, one of the most loved dishes in Italy and abroad. The amatriciana recipe comes from pasta alla gricia, another typical recipe of Lazio cuisine; the same ingredients but without tomato. Tradition wants the amatriciana to be prepared with these ingredients: guanciale, peeled tomatoes, chili pepper and pecorino. For the pasta you can use various shapes: spaghetti, bucatini, rigatoni or mezze maniche.
Curiosity: did you know that amatriciana pasta is originally from Abruzzo? This recipe was invented before 1927, the year when Amatrice passed from the Abruzzo region to Lazio. That is why this pasta is considered typical of the Abruzzo tradition; in fact it is offered in the areas around Lake Campotosto, but also in many restaurants across the region.
Also try:
Pasta with cherry tomatoes, guanciale, olives and capers
Pasta with cherry tomatoes, guanciale and crunchy bread
For more traditional recipes, see the collection First courses of Italian cuisine
Find out when Amatriciana Day is celebrated
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 7 oz pasta
- 2 oz guanciale (cured pork jowl)
- 1 whole chili pepper
- 1 3/4 tbsp dry white wine
- 3/4 cup peeled tomatoes (canned)
- 1 oz Pecorino cheese, grated
- to taste extra virgin olive oil
- to taste salt
Preparation
To make amatriciana pasta, remove the rind from the guanciale, slice it into pieces about 3/8 inch thick and then cut into strips.
Put the guanciale in a pan with a drizzle of extra virgin olive oil and the whole chili pepper. Brown the guanciale over medium heat, taking care not to burn it.
When the guanciale’s fat has melted, deglaze with the white wine, raise the heat and let it evaporate.
Transfer the guanciale to a small bowl, draining it well, and keep it warm.
Pour the peeled tomatoes into the same pan and cook with the remaining fat for about 10 minutes. Finally, season with salt.
Remove the chili pepper from the sauce and add the guanciale. Stir and let it meld for a few minutes.
Cook the pasta in plenty of salted boiling water; once cooked (preferably al dente) drain it and pour it into the pan with the sauce.
Toss the pasta quickly, add the grated pecorino and mix well. Serve and enjoy!
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