BUCATINI AMATRICIANA
Pasta all' Amatriciana (or matriciana) is a typical dish of Roman trattorias and taverns but originally from the town of Amatrice. The basic ingredients are basically three: pecorino, guanciale and tomato sauce. The most traditional pasta forms that the Amatriciana Sauce, are : Bucatini, Spaghetti, or Rigatoni. This pasta dish along with Spaghetti Carbonara, and Cacio Pepe are the 3 famous pasta dishes of the Roman Culinary Repertoire. Of these three famous Roman Pasta Dishes, Pasta all'Amatriciana is the easiest to perfect and the only one of the three in which you can make the sauce before serving the pasta, as well as being able to make a large portion of sauce, refrigerating it, and being able to use it for several days, whereas Carbonara and Cacio Pepe have to be eaten immediately, and can not be made ahead of time. These are the advantages that Past all'Amatriciana has over Pasta Carbonara and Cacio Pepe.
Basta !
PASTA AMATRICIANA
INGREDIENTS :
1 pound Bucatini, Spaghetti, or Rigatoni pasta
120g / 4½ oz guanciale (cured pork jowl)
6-7 San Marzano tomatoes
100g / 3½ oz grated Pecorino Romano Cheese
½ glass dry white wine
1 tablespoon extra virgin olive oil
Salt
Black pepper
PREPARATION :
Fill a large pot with water, add salt and bring it to the boil.
In the meantime, heat the extra virgin olive oil in a frying pan. Chop the guanciale into thick strips, add it to the an and cook until crispy. Add the white wine, cook for a minute to reduce, then remove the guanciale from the pan with a slotted spoon and set aside.
Add six or seven San Marzano tomatoes to the pan with the remaining oil and fat from the guanciale. Use a wooden spoon to flatten the tomatoes and simmer for a few minutes.
Cook the rigatoni in the pot of boiling water until al dente, add the crispy guanciale back into the pan of tomatoes then drain the pasta and add it to the sauce.
Toss everything together well then divide into portions and serve with a sprinkle of grated pecorino and a crack of freshly ground black pepper.
SUNDAY SAUCE
WHEN ITALIAN-AMERICANS COOK
And ITALIANS TOO !
RECIPES SUNDAY SAUCE - MEATBALLS - AMALTRICICAN
ITALIAN SOUPS - PASTA - LASAGNA
And More ...
