Pasta all’’Amatriciana: an Italian delicacy
Italy is renowned for its rich culinary heritage, and one of the dishes that has conquered the world from Italian cuisine is Pasta all’Amatriciana. This delicious pasta with a flavorful sauce pays homage to the traditional flavors of the Lazio region, particularly the town of Amatrice. In this article, we delve deeper into the history, ingredients, and preparation of Pasta all’Amatriciana, discovering why this dish is beloved by food enthusiasts around the globe.
The origin of Amatriciana
Pasta Amatriciana finds its origin in the small town of Amatrice, nestled in the hills of the Lazio region in Central Italy. This town, renowned for its culinary traditions, lent its name to the dish. The original version of this dish, known as "Pasta all’Amatriciana," was first prepared with local ingredients, including guanciale (salted pork jowl), pecorino cheese, tomatoes, and pepper.
While there are various stories about the origin of this dish, it is believed to have emerged in the 18th century. It was originally a simple peasant dish that later evolved into the refined and flavorful pasta we know today.
An authentic Pasta Amatriciana requires high-quality ingredients. Here are the main ingredients:
Pasta: The foundation of many Italian dishes. I use maccheroni rigati, but this pasta is also delicious with long pasta such as spaghetti or tagliatelle.
Guanciale: Guanciale is salted pork jowl used as the base for the sauce. It has a rich, salty flavor and a subtle sweetness.
Tomato sauce: This is the foundation for your sauce and one of the flavor enhancers.
Fresh red chili pepper: For a touch of heat that complements this fantastic dish. (optional)
Pecorino cheese: This sheep's milk cheese from the Lazio region gives the pasta its creamy, salty flavor.
Pasta all’Amatriciana
Equipment
- Pan for the sauce
- Pot for cooking the pasta
- Cheese grater for the Pecorino
- Chef's knife
Ingredients
- 250 gram dry maccheroni rigati
- 200 gram guanciale cut into 1 cm cubes
- 425 milliliter canned peeled tomatoes
- 1 white onion finely chopped
- 2 cloves garlic sliced thinly
- 50 gram grated pecorino romano for mixing into the pasta and for sprinkling on top
- 1 piece red chili pepper sliced thinly
- 50 milliliter white wine
- fine sea salt
- freshly ground black pepper
Instructions
- Cut all ingredients as described in the ingredients list.
- Fry the guanciale bacon over high heat until crispy.
- Remove the bacon from the pan and set it aside; it will be added back later.
- Reduce the heat slightly and sauté the red chili pepper, white onion, and garlic for about 2 minutes.
- Then deglaze the pan with the white wine and bring it to a boil.
- Add the tomato passata and bring it gently to a simmer.
- Let it simmer gently for 30 minutes. Optionally, add a little (pasta) water occasionally if the sauce thickens too much. (Make sure to stir the sauce frequently as tomato sauce tends to burn quickly!)
- Once the sauce has simmered long enough, prepare a pot of salted water for cooking the tagliatelle. (Make sure the water is salty enough so the pasta can absorb sufficient salt)
- Cook the pasta (al dente) and add the remaining guanciale bacon to the sauce, let it simmer together for a few more minutes.
- Add the pasta to the sauce and let it simmer together for another minute.
- It's time for the finale. Remove the pasta from the heat and add half of the pecorino cheese to the pasta. Mix well and let the flavors meld together into a cohesive dish. Season with pepper and salt to taste.
- Present the pasta on a plate, drizzle it (if desired) with some delicious olive oil, and sprinkle the remaining pecorino cheese on top. A dish to savor and enjoy.
English 
Nederlands