I accept a viewer challenge from Italy to prepare the most classic, favourite Roman pasta, originating first from the town of Amatrice, a couple of hours away. I am showing you how this famous and widely adored Spaghetti Al’ Amatriciana is made classically in the central region of Italy and what goes in- guanciale, white wine, tomatoes , pecorino cheese , spaghetti and more importantly, what should not go in- pancetta, onions or garlic. When made right, it will take your breath away. FULL RECIPE BELLOW.
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RECIPE: SPAGHETTI ALL’ AMATRICIANA
200 gm spaghetti (6 oz)
Kosher salt to taste
75 gm guanciale, sliced (2 ½ oz) alternatively pancetta ( but don’t tell the Italians!)
red pepper flakes to taste
100 ml light dry white wine (3 oz)
200 gm whole plum tomatoes in juice – San Marzano – preferably (6 oz)
freshly cracked black pepper
60 gm Pecorino, lightly aged and not too salty
Pasta cooking water, splash to adjust sauce thickness
In a medium skillet render guanciale, to brown just lightly evenly, about 3-5 minutes over medium low setting. Add the chile flakes and deglaze with white wine and simmer until reduced almost to glaze, about 2-3 minutes. Add the tomatoes and simmer uncovered for about 15-18 minutes or until sauce has thickened. Season with salt and pepper to taste.
NOTE : the larger your pan, the more liquid will evaporate, so adjust the thickness of sauce with some pasta water.
Meanwhile, bring a large pot of salted water to a rapid boil. Add pasta and cook to al dente , about 9-10 minutes. Put pasta directly into the sauce using tongs. I used a splash of cooking water so I could finish cooking the pasta in sauce for a final minute. Toss well for a minute. Remove from heat and add the grated pecorino. Toss and grate a bit more cheese and cracked black pepper to taste.
Serves 2
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