Spaghetti all'Amatriciana
Spaghetti all'Amatriciana

Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, spaghetti all'amatriciana. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Spaghetti all'Amatriciana is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Spaghetti all'Amatriciana is something that I’ve loved my whole life.

Here is another traditional roman recipe. I say Roman because this is a very popular dish there, but it's not from Rome. Sugo all'amatriciana (Italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in Romanesco dialect), also known as salsa all'amatriciana, is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino cheese from Amatrice, tomato, and, in some variations, onion.

To begin with this particular recipe, we have to prepare a few components. You can have spaghetti all'amatriciana using 9 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Spaghetti all'Amatriciana:
  1. Take 400 g tinned tomatoes
  2. Make ready Half red chilli (deseeded & diced)
  3. Take 100-150 g pancetta
  4. Prepare 1/2 glass dry white wine
  5. Get Extra virgin olive oil
  6. Make ready Black pepper
  7. Get Dried chilli flakes
  8. Prepare Pecorino Romano
  9. Get Spaghetti

This is a flawless version of the Italian pasta classic, which uses a slow-simmered tomato sauce infused with lots of bacon. Gli spaghetti all'amatriciana sono un classico della cucina romana e hanno origine nella cittadina di Amatrice, in provincia di Rieti. Ma il bucatino è spessissimo associato, anche nei menu dei ristoranti, all'amatriciana. Talvolta anche a rigatoni o tortiglioni.

Steps to make Spaghetti all'Amatriciana:
  1. In a bowl, pour the tomatoes and season with the black pepper & dried chillies.
  2. Using a fork, crush the tomatoes until smooth.
  3. Add pancetta to a cold pan with the olive oil & bring it to a medium heat to render the fat & add some colour.
  4. Add the chillies & some black pepper to the pancetta & cook until the chillies are soft.
  5. Add the dry white wine & allow to reduce by half.
  6. Add your spaghetti to boiling salted water & cook to al dente.
  7. While the spaghetti is cooking, add the tomatoes to the pan with the pancetta & simmer until the tomatoes are cooked out.
  8. Once the spaghetti is al dente, transfer it to the pan & reserve some of the pasta water.
  9. Keep the pan on a medium-low heat & stir, shake & toss the spaghetti vigorously. Add some pasta water and olive oil to keep it loose.
  10. Add a generous amount of pecorino romana & continue tossing.
  11. Serve & told with a pinch of black pepper & more grated pecorino.

Learn how to make Spaghetti All'amatriciana. Spaghetti alla telline - spaghetti with wedge clams. Amatriciana is traditionally paired with Bucatini, which is a thick, hollow spaghetti-like pasta that catches the sauce. RICETTA SPAGHETTI ALL'AMATRICIANA errori da non fare. This typically Roman pasta dish was traditionally made with guanciale, but since that ingredient used to be.

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