It is, plain and simple, one of the greatest Italian dishes: simple yet divine.
It is a dish that comes from Pasta alla Gricia, and was born in 1700 when the first peeled tomatoes have been imported in the Bourbonic kingdom.
From that moment the old Gricia, born as a simple, rustic dish of pasta with pecorino and guanciale, turned red, becoming even more good.
The main ingredient is guanciale (a cured meat made from the jowl), even better if you can find the one from Amatrice, smoked and then seasoned with chili.
Let’s take a look at the original amatriciana recipe, provided by Mrs. Miriam Battistelli, of the restaurant “The Squirrel” from Amatrice, where the family also produces cold cuts, including a smoked guanciale that is nothing short of sublime.
Ingredients for the authentic Pasta all’Amatriciana recipe
Ingredients for 6 servings:
- 6 ounces of bucatini or your favorite pasta
- 150 grams of guanciale
- 8 San Marzano tomatoes
- fresh chili
- a glass of white wine
- extra virgin olive oil
- Pecorino Romano cheese to top the dish
How to prepare the real pasta Amatriciana
To save time put immediately to boil the water for the pasta. Blanch tomatoes for a few seconds, peel, remove seeds, chop them into pieces and keep aside.
Cut guanciale (bacon) into small stripes.
In a pan put 4 tablespoons of good olive oil and saute guanciale.
Pour white wine, then add tomatoes, salt and a few pieces of chili. The tomato sauce must become thick, so let it cook for 15 minutes over medium heat.
At this point you just have to cook pasta al dente, drain a few minutes before it’s ready and finish cooking in the sauce. Keep a ladle of cooking water aside, if the sauce is too dry.
Season with a generous sprinkle of Pecorino cheese and serve your bucatini all’Amatriciana like a pro.
Cooking tips from the chef
Only one: in the original pasta all’Amatriciana recipe, onion is not contemplated, so please, do not use it!
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