An undisputed traditional Italian must in the area of pasta dishes is Amatriciana.
Many mistakenly attribute the original recipe to the Roman culinary tradition.
In fact, Amatriciana originated in Amatrice and conquered the capital with Umbrian shepherds who, during periods of transhumance, spread the recipe to Roman quarters.
The preparation of Amatriciana is very ancient and was born white, like all other traditional Italian recipes: the tomato, in fact, began to spread only in the 1700s.
Amatriciana: the original recipe
If you want to prepare a real dish of Spaghetti or Bucatini all’Amatriciana, you have to look at the traditional recipe of Amatrice.
Of course, the cult of tradition does not prevent one from experimenting with variations in taste and culinary reinterpretations, but the whole range of possibilities looks to the core of the original recipe, which is invariable and which one must be familiar with in every fundamental step.
The following is the recipe for amatriciana divulged by the official website of the Municipality of Amatrice.
Amatriciana: guanciale or bacon.
Behind the seemingly captious dilemma between guanciale and pancetta lie very specific reasons in favor of an unambiguous choice elected by tradition.
The original recipe for amatriciana is prepared with guanciale. The reason is very simple; this part of the pig is softer and sweeter.
Its sweetness creates a more articulated balance among the flavors and best brings out the full potential of a simply perfect dish.
To prepare the perfect Amatriciana, it is necessary to know how its flavor balance is articulated.
Between the poles represented by the acidic flavor of the tomato cooked in the iron skillet and the saltiness of the pecorino cheese, the sweetness of the guanciale is grafted to which is added the more neutral flavor of the pasta.
Garlic and chili pepper have, then, the task of making this first course pungent and layering it on an appetizing complexity, capable of gratifying the palate.
- 17 oz of Bucatini pasta (but you can use Spaghetti or Rigatoni)
- 8 slices of guanciale (125 grams), you can use bacon
- 1 tbsp of extra virgin olive oil
- 1 cup of dry white wine
- 2 cups of cherry tomatoes
- 1 small piece of chili pepper
- 1 cup of Pecorino Romano cheese
- salt to taste
Prep. Time: 15 minutes
Cooking Time: 10 minutes
In a frying pan put chili pepper, oil and guanciale cut into strips.
Let brown over high heat then deglaze with wine.
Remove browned guanciale from the pan and set aside.
Add tomatoes, season with salt and cook for a few minutes.
Remove the red pepper, put the guanciale back in and leave on a low flame for a few minutes.
Cook the pasta draining it al dente, toss it with the sauce, add pecorino cheese and stir.
Serve hot possibly adding more grated pecorino cheese.
Facebook Comments Box