Spaghetti all’ Amatriciana
Have you ever heard of spaghetti all’ Amatriciana? It’s a delicious dish typical of Roman cuisine, and it only needs a few ingredients to make.
About this Recipe
By: Silvana Lanzetta
The shepherds’ town of Amatrice is famous for having birthed the most-loved pasta dish in Italy: spaghetti (or bucatini) all’Amatriciana.
Over the years I’ve read many recipes, all of them making this very simple dish extremely complicated by adding useless ingredients.
However, Italian food is very simple as most of it comes from the peasant tradition. They had very few ingredients to use, but plenty of imagination.
350 gr bucatini or spaghetti
130 gr guanciale or pancetta
400 gr tomato passata or tinned chopped tomatoes
40 gr Pecorino Romano (grated)
Salt (to taste)
The Amatriciana sauce needs only three ingredients: tomato passata, guanciale (pig cheek fat) or pancetta, and pecorino cheese (never parmesan).
The quality of the meat and the cheese is obviously paramount, as they give all the flavour, but using the pancetta and the pecorino found at your local supermarket will also give amazing results.
Spaghetti all’ Amatriciana is quite rich, but not as fatty as one can think. It’s true that bacon and cheese add to the richness of the recipe, but the amount used is not unhealthy.
- Proteins 12% 12%
- Carbs 30% 30%
- Fats 11% 11%
Step by Step Instructions
Make penne all’arrabbiata
Cut the guanciale into thin strips or small cubes. Heat a non-stick frying pan, then add the meat and cook until lightly golden. No need to add any oil, as the fat from the guanciale is enough.
Add the tomatoes and let simmer for 15 minutes. Season carefully, as the guanciale is already very salty.
Meanwhile, bring a large pot of salted water to the boil. Add the bucatini and cook according to the instruction on the package. Once cooked, drain well and add to the Amatriciana sauce. Mix well.
Sautee the pasta for a minute. Sprinkle with grated pecorino cheese and serve immediately.
Enjoy your bucatini all’Amatriciana with a glass of Montepulciano d’Abruzzo.