Spaghetti all'amatriciana or Bucatini all'amatriciana (Matriciana in Roman dialect) is a classic of Roman cuisine and originates from the small town of Amatrice, in the province of Rieti.
Pasta, tomatoes and a touch of flavor given by the guanciale: amatriciana is the ideal dish for those who have few time to cook, but want to surprise their guests with unique and extraordinary flavours.
Let's see together how to prepare spaghetti all'amatriciana according to the original recipe from Italy.
Category: First Courses
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Pour in the guanciale [3] and brown it for a couple of minutes, without adding oil [4].
Add the white wine [5] and let it evaporate, stirring occasionally with a wooden spoon. [6]
Now pour in the ripe pear tomatoes cut into pieces (alternatively coppery tomatoes are also fine) [7] and cook everything for 5-10 minutes. The sauce will be ready when the tomato skins begin to detach from the pulp. [8]
Season the sauce with salt, pepper and crushed dry chilli. [9]
Drain the spaghetti al dente, pouring them directly into the pan with the sauce and sauté for a few minutes over high heat. [10]
We serve our spaghetti all'amatriciana garnished with a sprinkling of grated pecorino and a grind of black pepper. [11]
What kind of pasta can I use to make amatriciana?
To prepare amatriciana pasta we recommend using spaghetti or bucatini.
Can I freeze spaghetti all'amatriciana?
We do not recommend freezing, but to enjoy it on the spot.
Guanciale or pancetta?
Chefs all agree in saying that, in preparations such as pasta alla carbonara or amatriciana, the bacon is the real king of the recipe and absolutely must not be replaced with pancetta. The flavor of the guanciale is more delicate and almost sweetish, which makes it perfect to combine with Pecorino Romano.
Do not add oil to brown the guanciale: during browning it will release its fat, which will be enough to create the right base to flavor the sauce.
We have added pepper and chilli, but according to taste they can be omitted.
Before using the guanciale, the rind must be removed and it is very important that the fatty parts are white: any yellow parts must be removed since, with their rancid aftertaste, they would modify the final flavor of the dish.
Amatriciana pasta is perfect for a traditional lunch or dinner.
The recommended wines are essentially two and both Of Controlled Origin. The first wine is a white, Frascati Superiore, with an extremely soft flavour, dry at the right point to accompany the light sensation of fat given by the guanciale and with an alcohol content of eleven degrees.
The temperature with which to serve it varies between eight and eleven degrees. The second wine is a red, Velletri, produced exclusively in Rome and Latina.
It should be served at a higher temperature than the first one, eighteen degrees and has a very intense aroma, an intense ruby ??red color and a sweet taste.
The real amatriciana recipe strictly requires the use of spaghetti and not bucatini. Suffice it to say that at the entrance to the city of Amatrice there are several welcome signs with the words "Amatrice, City of Spaghetti".
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14 oz/400 g of spaghetti
7 oz/200 g of guanciale
5.2 oz/150ml of white wine
to taste salt and pepper
to taste grated pecorino romano
to taste extra virgin olive oil
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