How To make Spaghetti All'Amatriciana
1/2 ea Medium onion
125 g Salt pork cheek
400 g Canned tomatoes
4 tb Olive oil
1/2 c Dry white wine
1/2 ea Chilli
50 g Grated pecorino cheese
1 x Salt
500 g Spaghetti
Note: Salt pork cheek subsitute pancetta, speck or bacon. Grated pecorino cheese substitute parmesan. Push tomatoes through a sieve, break chilli into a couple of pieces. Heat oil in pan add chopped bacon, fry for 1 minute then add chilli and finely chopped onion. Fry until onion is translucent then add the wine. Cook for 1 minute add tomatoes and cook for 10 minutes. Add spaghetti to the pan toss into sauce and cook for 2 minutes. Add cheese and toss i well. Serve with a little more grated cheese on top.
How To make Spaghetti All'Amatriciana's Videos
Bucatini all'Amatriciana at Lupa
Bucatini all’Amatriciana is one of the most quintessential dishes of Lazio. It’s exceedingly simple, but relies on a perfect al dente noodle and a high-quality guanciale to really sing. At Lupa Osteria Romana in New York City, chef Rob Zwirz has mastered it. Here’s the official Lupa-approved recipe.
Binging with Babish: Pasta All'Amatriciana from Eat Pray Love
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BUCATINI ALL' AMATRICIANA | Italian Pasta Amatriciana | Amatriciana Sauce Recipe
Pasta all’Amatriciana is a traditional Italian dish which uses classic ingredients to create the perfect combination of flavours. Mixing salty guanciale with tangy pecorino cheese, scrumptious #Mutti peeled tomatoes and a classic strand of #bucatini pasta may sound simple – and the recipe sure is – but the flavours will surprise and delight as they explode on your tastebuds. Check out this recipe filmed (and eaten!) in Abruzzo, using fresh, local #Italian ingredients. #BucatiniAmatriciana
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BUCATINI ALL' AMATRICIANA | AMATRICIANA RECIPE
INGREDIENTS:
250g Bucatini Pasta
250g guanciale (pig cheek)
Handful of fresh basil
400g Mutti peeled tomatoes
Pecorino Romano (as much as you like)
Extra virgin olive oil (EVOO)
½ glass white wine
Dried chilli (pepperoncino)
Rock salt
Pepper
5L water
METHOD:
1. Cut the guanciale into thin short strips and put to the side.
2. Drizzle a small amount of EVOO into a pan and heat it up.
3. Once the oil is warm, add the guanciale to the pan and leave it to crisp slightly, stirring occasionally.
4. To bring out the flavour of the guanciale for the Bucatini all’Amatriciana, add ½ glass of white wine and stir it through. Leave it to evaporate.
5. Open a can of Mutti peeled tomatoes and pour the contents into a bowl. Using the back of a fork, squash down the large tomatoes and stir.
6. Add grated pepper to the sauce, along with dried chilli and a handful of grated pecorino romano. Mix it together well.
7. Once there is just a small amount of liquid left in the pan, add the sauce mixture and stir.
8. Turn the heat down to low and leave the sauce to simmer for 15-20 minutes.
9. Boil 5L of water in a large pot and once ready, add a generous pinch of rock salt and stir until dissolved.
10. Cook the Bucatini pasta (according to packet instructions for al dente).
11. Once the pasta is ready, strain it well and add it to the pan. Using a wooden spoon, smother the sauce all over the pasta so it is infused with the bold, salty flavours.
E ora si mangia, Vincenzo’s Plate…Enjoy!
Tubetti Rigati All'amatriciana | All Things Pasta | Episode 3
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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