Spaghetti all’Amatriciana
The history of pasta all'amatriciana dates back to the 17th century and is rooted in the Italian town of Amatrice, located in the Lazio region. This dish is traditionally made using guanciale (cured pork cheek), pecorino romano cheese, tomatoes, and red pepper flakes. Over the years, the recipe has seen variations and adaptations, but its origin remains firmly tied to the culinary traditions of Amatrice. The combination of these simple yet flavorful ingredients has made pasta all'amatriciana a beloved classic in Italian cuisine that continues to be enjoyed both within Italy and around the world.
A curiosity fact: Although tomatoes are a crucial ingredient in the modern version of the dish, originally, pasta all'amatriciana didn't include tomatoes. The addition of tomatoes to the recipe only occurred after the fruit was introduced to Europe following the discovery of the Americas.
What’s needed:
Tools:
1 big pot for the pasta water
1 big pot for the sauce
Ingredients (serves 4 people)
14 oz Spaghetti or Rigatoni
17,5 oz Canned tomatoes
7 oz Guanciale
5,3 oz Grated Pecorino Cheese
How To:
Begin by cutting the guanciale into 0,1 inches - thick strips and placing them in a cold pot. Turn on the heat to low and allow the guanciale to render its fat.
Once the guanciale turns crispy, introduce the canned tomatoes, crushing them by hand or with a fork. Add the chili peppers, using your preferred variety (Calabrese peppers work well), and adjust the quantity to your taste. Remember, the Amatriciana sauce should have a mild spiciness.
Allow the sauce to simmer on low heat, partially covered, for a minimum of 30 minutes. Next, let's prepare the pasta. Salt the water and add the pasta to the boiling water. Refer to the pasta box for cooking time, and set a timer accordingly.
When the pasta is almost cooked (usually a minute or so before al dente), use tongs to transfer it to the pot with the sauce. Let it cook in the sauce for about 1 more minute.
Test the pasta for its desired doneness; if it's al dente, it's ready. Serve generous portions and top with a generous sprinkle of Pecorino Romano cheese.
