Amatriciana Pasta sauce. A Roman pasta with a glass of red wine

Amatriciana pasta

A Classic Roman Pasta

Amatriciana pasta anyone? Many things can be said about “pasta all’amatriciana” and much has been said. Controversies and scandals have accompanied this dish for ages.  Some chefs have dared to add onions, other garlic, causing uproar among Amatrice residents.

It’s all about the ingredients: the crispy guanciale, the tomato sauce, that little hint of spiciness that balances everything out to perfection, and that sprinkle of pecorino cheese in the end that wraps it all up before it hits your lips. You can either fall in love with this dish on our 90-Minutes The 4 Roman Pasta Tasting Tour or actually learn to make it on our The 4 Classic Roman Pastas Cooking Class. It’s up to you! But whichever you choose, will be worth it. Amatriciana sauce is simple but yet making it correctly is not as easy at it may seem. 

The Italian government has named the Amatriciana sauce a traditional agro-alimentary product of Lazio. This means it has specific rules that MUST be followed in order to make it as it should. Rule number 1 is that it allows only 6 ingredients and they are as follows:

Amatriciana pasta sauce recipe

For 4 people

  1. Spaghetti: 500 grams.
  2. Guanciale (from Amatrice): 125 grams.
  3. Pecorino from Amatrice: 100 grams.
  4. San Marzano Tomatoes: 6 or 7 tomatos or 400 grams canned tomatoes.
  5. Extra Virgin Olive Oil: 1 table spoon.
  6. Dry white wine: 50 ml.
  7. Salt, Pepper: q.b.
  8. Chili pepper: 1.

You have to slice the guanciale and place in an iron pan with the oil and chili pepper. Cook it to perfection until it begins to brown and the fat turns transparent. Sauté these ingredients and then add the wine. 

Once the wine has evaporated, remove the guanciale from the pan and place on a paper napkin to drip dry.

Add in the fresh tomatoes cut in pieces  (previously blanched so to have no skin nor seeds) or canned tomatoes to the iron pan. Adjust the salt and leave to cook for a couple of minutes. Add the pieces of guanciale back in sauce and mix.

In the meantime you should have a pot of boiling water ready to throw it the pasta. Once it’s cooked – and make sure it’s al dente –  drain it well.

Put in bowl, sprinkle with the grated pecorino cheese and then add the sauce. And then more cheese.

Now stop reading and get cooking!

Buon appetito!

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