Amatriciana pasta
The name comes from Amatrice, a tiny place in the Lazio region with approx. 2500 inhabitants.
As almost everyone knows, Amatrice and its surroundings were hit by a powerful earthquake and the city was badly damaged on August 24, 2016.
Solidarity immediately appeared from all over the country.
In many restaurants, the owners decided to give 2 euros from every Amatrician dish eaten, to contribute to the reconstruction of the municipality of Amatrice. And in many Italian squares, large kitchens were set up and Amatriciana dishes were prepared. All proceeds were sent to Amatrice.
Pasta all'Amatriciana is one of the classic Italian recipes that has become very famous all over the world.
If you are going to Rome, put this on your to-do list: remember to eat spaghetti all'Amatriciana. You have to do that.
In this recipe, as in the spaghetti alla carbonara recipe, we have some rules:
- use guanciale from Amatrice
- use pecorino from Amatrice
- Do not use onions
- Do not use garlic
Yes. I know! Here in Norway, it is practically impossible to get hold of guanciale and pecorino from Amatrice. I believe and hope that Italians will forgive you if you use pancetta (bacon) and another type of pecorino.
But it's funny that you know what the difference is.
In this pasta sauce we use spaghetti, as you can see in the picture of a road sign with a city name.
Diff. 1
Preparation: 20'
Roasting time + Boiling time: 25'
Wine: Chianti
The ingredients for 4 people:
- 320 g spaghetti
- 150 g guanciale (pancetta or bacon)
- 1 can of scalded or crushed tomatoes (400 g)
- 0,5 dl dry white wine
- 2 tbsp extra virgin olive oil
- 1 small red chili pepper
- salt
- 70 g freshly grated pecorino cheese (or parmesan)
This is what you do:
Boil 4 liters of water with 40 g of salt in a large pot with a lid.
While we wait for the water to boil, we can start with the sauce.
Cut the guanciale into strips.
Heat the olive oil in a frying pan. Put in the chili pepper and the guanciale and brown them over a medium-high heat, stirring constantly, for a few minutes.
Add the wine and stir until the liquid has evaporated.
Add the tomatoes and let it cook for 8-10 minutes. Taste the sauce with salt.
Remove the chili pepper.
Put in the pasta when the water is bubbling, push it under water with a wooden spoon. Cook it "al dente" without a lid according to the instructions on the package.
Drain the pasta in a colander and mix it with the sauce in the frying pan. Warm everyone up. Add pecorino cheese little by little while stirring.
Divide the pasta onto plates and sprinkle with the rest of the pecorino cheese.
This sounds absolutely lovely. Are you also very hungry now?.
Will take care of the recipe, maybe also going to Rome in September?.
Fine! Good (maybe) trip to Rome!??
I love this pasta. It's incredibly good.
Thank you very much. ?