Spaghetti all’amatriciana

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Spaghetti all’amatriciana

There is no doubt that Amatrice is mostly famous for its gastronomic and culinary tradition, which has found its highest point of expression in the recipe for Spaghetti all’Amatriciana. This dish is based on the typical ingredients from the area and is easy to prepare, but at the same time is meticulous both in terms of the preparation and the use of particular utensils; for example, the iron pan for cooking the sauce. The quality of the recipe and the extraordinary professional qualities of the numerous Roman restaurant managers who are originally from Amatrice have done the rest, making Spaghetti all’Amatriciana an essential dish in Italian cooking.

The Amatriciana was originally made in bianco (without tomatoes), and only at the end of the 1700s, with the arrival of the tomato brought by the Bourbon domination, was the dish prepared with the same ingredients and the addition of tomatoes. Some people erroneously attribute the Amatriciana to Roman cooking, ignoring the fact that it was actually the shepherds who made the recipe known in the capital, due to their seasonal movements, or transhumance, towards the Roman countryside.

This is the classic recipe from Comune di Amatrice

Ingredients:

  • Spaghetti 500g
  • 125g Guanciale
  • 1 tbs extra virgin olive oil
  • a drop of white wine
  • 6/7 San Marzano tomatoes or 400g peeled tomatoes
  • a pinch of hot chili pepper
  • Grated pecorino 100g
  • Salt to taste

Method:

Brown the ingredients over a high flame. Add the wine. Remove the pieces of guanciale from the pan, let them drip dry and set them aside, keeping them hot if possible; this way, they won’t become too dry and salty, but rather remain soft and tasty.

Add the tomatoes cut in strips and with the seeds removed (it’s best to blanch them first, so it will be easy to remove the skin and then cut them). Adjust for salt, mix, and place them over the flame for a few minutes.

Remove the chili pepper, put the pieces of guanciale back in, and mix the sauce again.

In the meantime, boil the pasta in abundant salt water, making sure it’s cooked al dente. Strain it well and put it into a bowl, adding the grated pecorino. Wait a few seconds and then pour on the sauce.

Mix everything together, and prepare more pecorino on the side for those who want it.

Source: Comune di Amatrice

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