amatriciana pasta

Amatriciana pasta recipe (Pasta all’Amatriciana) is a famous first course of Roman trattorias and restaurants, originally born in Amatrice, a small town in the district of Rieti. The ingredients are basically four: red pepper, pecorino romano, guanciale and peeled  tomatoes.

Amatriciana Pasta Recipe | Pasta all’Amatriciana

500 g (1,1 lb) of spaghetti

g (4,4 oz) of guanciale

400 g (14 oz) of canned San Marzano tomatoes

Pecorino Romano cheese

red pepper

dry white wine (optional)

salt

in a large frying pan place the red pepper and add the guanciale.

Sauté the guanciale, turning it often with a wooden spoon, until the white fat part has become transparent and golden (about 5 min).

add peeled tomatoes with their sauce, stir, then cook Amatriciana sauce for 10 minutes on medium heat. Add salt to taste.

Drain spaghetti al dente and pour them into the pan with Amatriciana sauce.

Stir, add grated pecorino romano and serve

Pasta amatriciana is one of the four roman pasta recipes - made with bucatini pasta, canned tomatoes and guanciale - it&#039;s easy to make and packs in so much flavor! Top with pecorino romano, and you have a perfect plate of pasta.

Amatriciana Pasta

bucatini pasta

guanciale

plum tomatoes

dry chili pepper

white wine (pinot grigio or similar)

pecorino romano (plus more for garnish)

salt and pepper

In a large pan that will also fit the pasta, throw in the guanciale. Bring the pan to medium heat and cook the guanciale until crispy, about 10-15 minutes.

Once gunaciale is crispy, add white wine and deglaze. Let the alcohol evaporate off, a few minutes.

Remove the guanciale from the pan and set aside, but keep the rendered fat in.

While guanciale is cooking, bring a pot of water to boil. Add salt when it comes to a boil.

Mash the tomatoes with a fork or your hands and add them to the pan with the rendered guanciale fat. Add chilii pepper, black pepper to taste, along with a little bit of salt (very little). Let the sauce cook for 20-25 minutes, until reduced.

When there are about 10-12 minutes left for the sauce to finish cooking, add the pasta to the boiling water. Cook the pasta until just before al dente. This is important because the pasta will finish cooking in the pan.

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Top 2 amatriciana pasta recipes from across the web

The most viewed amatriciana pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Amatriciana Pasta Recipe | Pasta al...

Amatriciana Pasta

The most viewed amatriciana pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine