How to cook a perfect Amatriciana
Everyone loves Italy, especially its food! During my travels, I met many chefs who brought a piece of Italy whenever they went. A true gift for people’s hearts – and bellies!
Careful, I didn’t say they follow the original recipe… Let’s start with something very easy, the Amatriciana!
What is Amatriciana
This recipe is from the city of Amatrice and it has become a symbol of Italian culinary tradition.
It comes from a meal for shepherds called “Gricia”, prepared only with spaghetti, guanciale and pecorino cheese. Only after the discovery of America and the arrival of tomatoes in Europe, this dish turned into the Amatriciana we cook today.
Later on, Romans replaced spaghetti with bucatini – a different kind of pasta –, giving birth to the Roman variant.
Ingredients
It doesn’t take too much to cook a perfect Amatriciana. In fact, you just need few ingredients:
- Bucatini: 400 grams
- Guanciale: 100 grams
- Pecorino cheese: 80 grams
- Tomato sauce (Italian sugo): 350 grams
- Olive oil: 1 spoon
- White wine: 1 glass
- Chili pepper
- Black pepper
Preparation
First, cut guanciale into cubes or strips, place it in a pan with the olive oil and the crushed chili. In case you don’t find it in your local supermarket, you can use bacon.
As soon as the fat part of guanciale becomes transparent, pour the white wine and let evaporate. Once done, remove it from the pan and set aside.
Now pour the tomato sauce into the same skillet. If you are using canned tomatoes cook them until they become mushy.
Meanwhile, cook spaghetti al dente (or bucatini if you prefer the Roman variant), drain and pour directly into the pan. Add guanciale and mix well.
At last, grind some black pepper and season with pecorino cheese before serving it.
Buon appetito! 🙂
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