Spaghetti All'Amatriciana - Traditional Italian Recipe - Amatriciana Sauce
Here is another traditional roman recipe. This is a popular recipe in Rome. A to die for pasta recipe. This dish comes from a little town about an hour from Rome called Amatrice hence the name.
I hope you enjoy the video ;)
Ingredients for 4 people:
- 400 gr of spaghetti
- 200 gr of Pecorino cheese
- 1 Tbs of strutto (pork lard)
- 1 chili pepper
- 200 gr of guanciale (cured pork)
- 500 gr of tomato sauce or chunks
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I Learnt The Most Authentic Pasta Amatriciana From an Italian Mamma
I learnt how to make Pasta All'Amatrician in Amatrice, Italy. Sponsor: Go to for 10% off your 1st month of therapy with BetterHelp and get matched with a therapist who will listen and help
Pasta all'amatriciana is a classic Italian dish originating from the town of Amatrice. It features a flavorful tomato-based sauce made with pancetta or guanciale (cured pork cheek), tomatoes, chili flakes, and sometimes onions or garlic. The sauce is typically served over a specific pasta variety, such as bucatini or spaghetti, and is finished with a generous sprinkle of Pecorino Romano cheese. Pasta all'amatriciana is celebrated for its rich, savory taste and has become a beloved staple in Italian cuisine.
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How to Make BUCATINI ALL'AMATRICIANA | Pasta All'Amatriciana Recipe
#amatriciana #bucatini #pasta
How to Make BUCATINI ALL'AMATRICIANA | Pasta All'Amatriciana Recipe
Along with carbonara and cacio e pepe, bucatini all'amatriciana is part of the Holy Trinity of pasta dishes from Rome and its surrounding region. It's absolutely delicious and very easy to make!
If you enjoy this recipe, please give the video a thumbs-up and subscribe to the channel!
00:00 Bucatini all'Amatriciana Recipe
00:19 Ingredients for Pasta all'Amatriciana
00:38 Which Shape of Pasta to Use?
02:09 How to Make Amatriciana Sauce
04:07 Cooking the Pasta
05:02 Putting it All Together
06:08 Buon Appetito!
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BUCATINI ALL'AMATRICIANA RECIPE -
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How to Make Pasta AMATRICIANA like an ITALIAN - Tasty and Easy!
Sooo tasty! Learn how to make Pasta Amatriciana like an Italian. This is the traditional Pasta Amatriciana recipe (published by the Amatrice Chamber of Commerce) with spaghetti, guanciale, white wine, olive oil, red pepper, tomato and pecorino cheese. You won't believe how easy this spaghetti recipe is!
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In this PIATTO™ video recipe, we present:
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Pasta Amatriciana Recipe
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Pasta Amatriciana (Pasta all'Amatriciana) is considered a classic Roman pasta dish. It dates back to ancient times, when it was likely imported to Rome from the nearby Italian town of Amatrice by immigrants from the region.
Pasta Amatriciana is considered the child of Pasta alla Gricia, which is essentially Spaghetti Amatriciana without the tomato. Forget Jamie Oliver or Gennaro— Chef Sezo is here to show you the authentic way to make one of the best pasta dishes Rome has to offer!
TIP: Guanciale is cured pork cheek, while pancetta is cured pork belly. Italians are picky about which of these meats are traditional in a dish. For Spaghetti Amatriciana, it's definitely the guanciale!
INGREDIENTS (SERVES 4)
spaghetti - 320 g / 11 oz; (use bucatini if you prefer)
guanciale (from amatrice if you can find it) - 80 g / 3 oz (1/4 of pasta weight)
whole canned tomatoes - 350 g / 12 oz (seeds and water removed, pulp blended to a puree)
olive oil - 1 tbsp
white wine - 1/4 cup or so
red chili pepper - about 1 or to taste
pecorino romano cheese - 100 g / 3.5 oz (or pecorino amatriciano if you can find it)
fine salt - to taste
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Amatriciana sauce: creative recipe - Chef Emanuele Scarello
Scarello amatriciana
Emanuele Scarello, from “Agli Amici” a historic restaurant founded in 1887 in Udine, (Friuli) presents his personal version of Amatriciana, unique in both its consistency and ingredients.
Ingredients for 4:
- 1 sliced onion
- 50 g pork rind
- 1 bay leaf
- 260 g guanciale “seasoned pork cheeks”
- 250 g tomato puree
- Red pepper flakes
- 1 whole onion
- 320 g Monograno Felicetti Conchiglie, shell-shaped pasta
- Extra virgin olive oil
- Basil
- 80 g grated Romano pecorino cheese
Procedure
Bake the whole onion into a convection oven at 220°C for 1 hour and 20 minutes, then blend into a cream. Set aside.
For the sauce: in a non-stick skillet sauté the pork rinds to release their oil then add the sliced onion and a little olive oil and bay leaf. Cook over low flame until browned, and then remove the pork rinds and bay leaf.
Distribute the guanciale on a preheated skillet and stir occasionally.
Meanwhile, cook the pasta in salted boiling water.
When the guanciale is browned, add the sautéed onions and tomato puree. Season to taste with salt, red pepper and extra virgin olive oil. Simmer to thicken, then puree it in a food processor.
Drain the pasta until very dry, then immerse it in cold oil so it remains al dente.
Using a pasty bag fill the pasta shells with the pureed mixture. Garnish with grated Pecorino cheese.
Plate it and dust with ground pepper. Garnish with the reserved onion cream, basil leaves and a drop of oil.
Is BUCATINI AMATRICIANA the Best Roman Pasta Dish?
Pasta Amatriciana is one of the four classic Roman dishes. Like Carbonara and Alla Gricia, Bucatini Amatriciana uses the ingredient known as guanciale along with Pecorino Romano cheese. This whole recipe can be made in under 30 minutes. It's a super simple spicy tomato sauce with only 6 ingredients. I hope you enjoy this classic Bucatini all' Amatriciana recipe!
Ingredients:
-1 pound bucatini or pasta of choice
-6 ounces guanciale *can substitute bacon/pancetta*
-1/4 cup grated Pecorino Romano - plus more for serving
-2 ounces dry white wine
-1 28 ounce can San Marzano plum tomatoes
-1/2 teaspoon chili flakes
-coarse black pepper to taste
-salt to taste
Variation With Pancetta Printable Recipe:
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