Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, spaghetti all'amatriciana. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Spaghetti all'amatriciana is a true Italian classic. The traditional recipe calls for guanciale, a sort of bacon that comes from the fat around the pig's cheek. The main difference between the two recipes of amatriciana is pasta.
Spaghetti all'Amatriciana is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. Spaghetti all'Amatriciana is something which I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have spaghetti all'amatriciana using 9 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Spaghetti all'Amatriciana:
- Get 400 g tinned tomatoes
- Make ready Half red chilli (deseeded & diced)
- Prepare 100-150 g pancetta
- Get 1/2 glass dry white wine
- Take Extra virgin olive oil
- Take Black pepper
- Take Dried chilli flakes
- Take Pecorino Romano
- Get Spaghetti
Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region. Heat oil in a large heavy skillet over medium heat. Per preparare gli spaghetti all'amatriciana, per prima cosa mettete a bollire l'acqua per la cottura della pasta da salare poi a bollore. Traditionally Sugo all'Amatriciana is an Italian red sauce from the town of Amatrice, Italy.
Instructions to make Spaghetti all'Amatriciana:
- In a bowl, pour the tomatoes and season with the black pepper & dried chillies.
- Using a fork, crush the tomatoes until smooth.
- Add pancetta to a cold pan with the olive oil & bring it to a medium heat to render the fat & add some colour.
- Add the chillies & some black pepper to the pancetta & cook until the chillies are soft.
- Add the dry white wine & allow to reduce by half.
- Add your spaghetti to boiling salted water & cook to al dente.
- While the spaghetti is cooking, add the tomatoes to the pan with the pancetta & simmer until the tomatoes are cooked out.
- Once the spaghetti is al dente, transfer it to the pan & reserve some of the pasta water.
- Keep the pan on a medium-low heat & stir, shake & toss the spaghetti vigorously. Add some pasta water and olive oil to keep it loose.
- Add a generous amount of pecorino romana & continue tossing.
- Serve & told with a pinch of black pepper & more grated pecorino.
The sauce uses guanciale as the main flavoring agent, along with onions, garlic, good plum tomatoes, coarse black pepper, chili flakes, and pecorino cheese. Transfer the pasta and sauce to a bowl and sprinkle more cheese on top to serve. This classic and delectable pasta dish originated in the region of Abruzzi, in the little town of Amatrice, northeast of Rome, where it was traditionally prepared without tomatoes. But it is the Roman version of pasta all' Amatriciana with tomatoes, which I share with you here—the version that is best known and deservedly popular. La pasta all'amatriciana è uno dei primi piatti di pasta più famoso in Italia e nel mondo!
So that’s going to wrap this up for this special food spaghetti all'amatriciana recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
