CLASSIC

SPAGHETTI ALL'AMATRICIANA

MEDIUM | 45 minutes

The protagonist of this recipe: Pecorino Romano PDO

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Ingredients

4 people

Bucatini or spaghetti 280 g
Peeled tomatoes 300 g
Or ripe red tomatoes 4-5
Cheek lard or bacon 120 g
Pecorino Romano PDO 120 g
Chilli pepper 1
Medium-sized shallot 2
Dry white wine ½ glass
Extra virgin olive oil to taste
Salt to taste

Method

To make the recipe of spaghetti all'amatriciana you can decide to use fresh tomatoes or packaged peeled tomatoes.

If you choose to use fresh tomatoes, blanch them for a few moments in boiling salted water, drain and cool them with water and ice. After peeling them, remove the seeds and cube them. If you choose peeled tomatoes, crush them and set them aside.

Boil plenty of salted water and as soon as it reaches the boiling temperature add the pasta.

Meanwhile, cut the shallot into thin slivers and the cheek lard into strips about a couple of centimetres long. In a pan, heat the oil and brown the shallot over low heat, then add the cheek lard and when it has started to melt, add the chilli pepper and blend with white wine.

As soon as the alcohol of the wine has evaporated, add crushed peeled tomatoes (or fresh ones previously prepared), and cook for the cooking time of the pasta. When cooked, remember to remove the chilli pepper from the pan.

Drain the pasta al dente and pour it into the pan with the sauce, when the heat is off, add the Pecorino Romano cheese and adjust with the freshly ground pepper as you like. Mix well and serve hot.

A curiosity, the original amatriciana recipe foresees exactly the use of spaghetti, sure enough the bucatini have been introduced only later by the Roman cuisine.

How is amatriciana made?

The original Amatriciana recipe, belonging to the municipality of Amatrice in the province of Rieti, is prepared by cutting the bacon into strips and sautéing it with white wine and chilli pepper with peeled tomatoes in a pan.

What kind of pasta to use for amatriciana?

For the amatriciana there are numerous types of pasta suitable and indicated. Among the most used we certainly have the
spaghetti all'Amatriciana, bucatini all'amatriciana or penne.

What is the difference between amatriciana and gricia?

The Gricia recipe is nothing more than a tomato-free Amatriciana pasta. A simple recipe that has been enriched over time, giving life to other traditional Italian recipes.

How much bacon should you put in the amatriciana?

For 100 grams of pasta it is necessary to use about 50/60 grams of guanciale.