Spaghetti Amatriciana
Amatrice is a small town in the province of Rieti, in the region of Lazio, which is the birthplace of the Amatriciana sauce. This is one of Italy’s most popular sauces and pasta Amatriciana is one of Rome’s most iconic dishes.
Pasta Amatriciana was said to be born out of gricia sauce, which is made with just olive oil, guanciale, black pepper, and pecorino cheese. Legend has it that people in Amatrice added tomatoes to their gricia sauce, creating this deliciously rich dish. Eventually, the people of Amatrice made their way back and forth to Rome where they would travel to sell their produce, cheeses, and cured meat.
This spaghetti amatriciana recipe will transport you to the heart of Italy, where hot and incredibly flavorful spaghetti reigns supreme.
In this culinary masterpiece, simplicity meets boldness to create a dish that will leave you craving more. Be prepared to fall in love with the simplicity and exquisite taste of this timeless Italian classic. Let’s embark on this mouthwatering journey together!
Note: One of the key ingredients for traditional amatriciana pasta is pecorino cheese. This is a traditional Italian sheep’s milk cheese that is added to the sauce and/or sprinkled on the pasta. For a lighter version of this dish, you can skip the pecorino cheese.
Enjoy this delicious spaghetti amatriciana recipe by celebrity chef Giorgos Tsoulis.
Spaghetti Amatriciana
Ingredients
- 500 g spaghetti
- 400 g pancetta without skin or guanciale, cut into cubes
- 1 tbsp chili flakes
- 400 g tomato concassé,
- 150 ml white wine
- 1/2 tbsp dried oregano
- 1/2 tbsp dried basil
- salt
- pepper
- extra virgin olive oil
- 75 g Pecorino cheese (grated; optional – see clarification above)
Instructions
- Boil the pasta in plenty of salted water for 2 minutes less than the boiling time indicated on the package.
- Strain and keep some of the water in case you need it for your pasta later.
- Put 6-7 tablespoons olive oil in a pan and roast the chili flakes and 1-2 minutes. Strain, keep the oil and throw away the chili flakes.
- Add the pancetta or guanciale to the pan along with 3 tablespoons of the olive oil we prepared and sauté over medium-low heat until it gets a nice golden color.
- Add the wine. Add the tomato concassé, the oregano and basil, season with salt and pepper and simmer until the sauce thickens.
- Add the pasta, stir and simmer for a minute, until they are covered by the sauce and serve.
- Optional: To finish, sprinkle with grated pecorino cheese. For a lighter version of this recipe, you can skip this step.
Notes
Related: Garganelli with Squid and Saffron
Related: Spaghetti Vongole (Spaghetti with Clams)
Related: Shrimp Pasta Salad
Related: Spaghetti Aglio e Olio
Related: Pasta Carbonara
