Sooo tasty! Learn how to make Pasta Amatriciana like an Italian. This is the traditional Pasta Amatriciana recipe (published by the Amatrice Chamber of Commerce) with spaghetti, guanciale, white wine, olive oil, red pepper, tomato and pecorino cheese. You won’t believe how easy this spaghetti recipe is!
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In this PIATTO™ video recipe, we present:
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Pasta Amatriciana Recipe
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Pasta Amatriciana (Pasta all’Amatriciana) is considered a classic Roman pasta dish. It dates back to ancient times, when it was likely imported to Rome from the nearby Italian town of Amatrice by immigrants from the region.
Pasta Amatriciana is considered the child of Pasta alla Gricia, which is essentially Spaghetti Amatriciana without the tomato. Forget Jamie Oliver or Gennaro— Chef Sezo is here to show you the authentic way to make one of the best pasta dishes Rome has to offer!
TIP: Guanciale is cured pork cheek, while pancetta is cured pork belly. Italians are picky about which of these meats are traditional in a dish. For Spaghetti Amatriciana, it’s definitely the guanciale!
INGREDIENTS (SERVES 4)
spaghetti – 320 g / 11 oz; (use bucatini if you prefer)
guanciale (from amatrice if you can find it) – 80 g / 3 oz (1/4 of pasta weight)
whole canned tomatoes – 350 g / 12 oz (seeds and water removed, pulp blended to a puree)
olive oil – 1 tbsp
white wine – 1/4 cup or so
red chili pepper – about 1 or to taste
pecorino romano cheese – 100 g / 3.5 oz (or pecorino amatriciano if you can find it)
fine salt – to taste
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DISCLAIMERS
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