Amatriciana Pasta at home: 5 tips

The Pasta Amatriciana It is one of the jewels of Roman cuisine and, without a doubt, one of our favorite recipes in the world of pasta, due to its simplicity and unique flavor. It is so simple that in only 15 minutes you will be able to prepare it, with a sauce that can transform any dry pasta dish in a flavor experience.

When we talk about making homemade pasta, there are many recipes that stand out, but without a doubt, the amatriciana pasta It holds a special place in the hearts of lovers of Italian cuisine. For being a Roman classic that takes us to the streets of Rome with its flavor. let’s see how to make amatriciana pasta step by stepwith some tips to make your next pasta dish unforgettable.

About Amatriciana Paste

The Pasta Amatriciana It is an iconic dish of Roman cuisine. A unique dish that is characterized by its simplicity and the use of authentic ingredients such as jowlsa cured pork cheek meat, fresh tomatoes and pecorino Romano.

In simple words, this is a italian pasta dishwhich accompanied by the amatriciana sauce becomes a mixture of intense flavors, with a spicy touch that enhances its character. It is a dish that embodies the essence of Italian cuisine: simple, but with a deep flavor.

Origins of Spaghetti all Amatriciana

Pasta Amatriciana has its roots in Amatrice, a small mountain town in the Lazio region of Italy.

• It is an emblematic dish that began as a popular preparation and simple for shepherds. Originally, this was a dish known as “gricia,” which consisted of pasta, guanciale (cured pork cheek), and pecorino cheese.

In the 18th century the recipe evolvedwith the arrival of the tomato in Europe, at that time the recipe became a version more similar to the amatriciana that we know today. A dish that gained popularity very quickly in Rome, where it was established as one of the pillars of traditional Roman cuisine.

What does “a la Amatriciana” mean?

The phrase “a la amatriciana” makes a direct reference to something made in the style of Amatrice, the town where this recipe originated. So when you make a plate of pasta a la amatricianayou are enjoying a little piece of Italian history and tradition.

If you want to take this recipe up a notch, and perhaps make your own homemade pasta, I leave you a selection of homemade pasta recipes that are on this blog, for you to gossip about.

Guanciale or Bacon? adaptations and realities

The traditional recipe for Pasta Amatriciana It has guanciale among the original ingredients, which is the cured cheek of the pig, an ingredient that, unfortunately, is not always easy to obtain.

If you are having trouble getting the Italian bacon for amatricianaDon’t worry, Aunt Paulina is going to show you how you can use smoked bacon as an alternative. Although it is not the same, I promise you that the result is just as delicious.

Onion and tomato: key elements

There are many traditional recipes for this dish where it is considered that the onion is not necessary nor should it be part of the Pasta Amatriciana. However, on this team we love the flavor it brings.

• If you decide to include onion, chop it finely and add it to the preparation in the pan with a little salt, cooking it over low heat until it becomes transparent.

For the sauce, yes or yes, we use canned peeled tomatoes. It is important that you check the ingredients on the can: it should only contain natural tomatoes, without additives such as tomato puree or pre-made sauce.

If you prefer, you could also consider use peeled or crushed cherry tomatoesbut better if you make sure they are 100% natural. Crushing the tomatoes with your hands is part of the experience in this recipe, to achieve a rustic texture, like you would find in Rome.

Tips for a perfect Amatriciana Pasta

• Choose the right pasta: Although you can use any type of pasta, the spaghetti amatriciana or bucatini They are the most traditional options.
• Cook the bacon well: If you are using pancetta instead of guanciale, be sure to cut it into thin strips and cook it in a pan without oil until it is nicely browned.
• Control the cooking of the pasta: Cook the pasta in a pot with plenty of water and salt, it is best to follow the manufacturer’s instructions, calculating one minute less than the estimated cooking time, to finish in the pan with the sauce.
• The right cheese makes a difference: The traditional recipe uses pecorino Romano cheese, a sheep’s cheese with a strong and salty flavor that complements the sauce very well. If you can’t find it, you can use a good parmesan.

Common mistakes when preparing Pasta Amatriciana

When preparing the pasta a la amatricianait is important to avoid certain common mistakes that can affect the final result. Here are some tips to avoid problems:

1. Don’t use too little water to cook pasta.: Pasta needs space to be free, able to move and cook evenly. Make sure you use a large pot with plenty of water.
2. Do not add oil to cooking water: Although it may seem like it helps prevent pasta from sticking, it actually doesn’t.
3. Do not drain the pasta excessively: It is advisable to reserve a little of the cooking water and add it to the sauce to give it creaminess, this also helps it adhere better to the pasta.

Enjoy the authenticity of an amatriciana in every bite

The amatriciana pasta It is more than just a recipe; It is an experience of flavors, a simple dish that depends on the quality of the ingredients but can be excellent. Whether you are using bacon or pancettaThe important thing is to respect the techniques that you will see below and that are what makes this dish a classic.

Dare to prepare this recipe at home and discover why it tomato and bacon It is, for many, the undisputed queen of Roman pastas. And don’t forget to add a little more cheese on top at the end.

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Recipe to make Pasta Amatriciana

Yield: 4 servings
Preparation time: 35 minutes

Ingredients:

• 200 g of bacon (or bacon)
• 400 g pasta (bucatini is the traditional option)
• 400 g canned peeled tomatoes (or fresh cherry tomatoes)
• 1 small onion or half a large onion, finely chopped (optional)
• 50 ml white wine
• 1 whole chilli (optional, adjust or remove according to the desired level of spiciness)
• Extra virgin olive oil (optional)
• Salt to taste
• Pecorino romano rallado (preferable) or Parmigiano-Reggiano

How to make Amatriciana Pasta:

1. Cut the guanciale (or pancetta) into thin strips.
2. Heat a frying pan without oil and add the guanciale. Cook over medium heat until it releases its fat and browns slightly. If you prefer a spicy touch, add the whole chilli at this time. If you use olive oil, add just a little (although it is not necessary since the guanciale will release its own fat).
3. Remove the guanciale from the pan and leave some of the fat in the pan to cook the onion (optional) over low heat, along with a pinch of salt. Cook the onion until translucent, approximately 5-7 minutes. Then, add the white wine and let the alcohol evaporate completely before continuing with the next step.
4. Crush the peeled tomatoes with your hands if they are canned, or cut the fresh cherry tomatoes in half. Add the tomatoes to the pan and cook over medium-low heat. If using canned tomatoes, cook for approximately 10 minutes; If they are fresh tomatoes, cook for 15-20 minutes until they break down well.
5. Meanwhile, bring a pot of plenty of water and salt to a boil, and cook the pasta according to the package directions until al dente (usually 8 to 10 minutes).
6. Reserve a ladle of the pasta cooking water and add it to the pan with the sauce to give it creaminess and help bind the flavors.
7. Drain the pasta and add it directly to the pan with the sauce. Cook for a couple more minutes, stirring well so that the flavors integrate.
8. Serve the pasta immediately with a generous amount of grated Pecorino Romano on top.