Spaghetti all'Amatriciana

Spaghetti all'Amatriciana
The Amatriciana or Matriciana (in roman) is a famous and delicious sauce for pasta that took its name from Amatrice, a little town in northern Lazio (central Italy) and it's included in the list of traditional food products from Lazio. There are different ways to cook it, but I will teach you the recipe as my Zia Adriana from Rome taught me. The main ingredients for this sauce are bacon, pecorino cheese, and tomato. If you want to eat the real Spaghetti all’amatriciana, you'll need to find some “guanciale”, an unsmoked Italian bacon prepared with pig's jowl or cheeks. Its name is derived from guancia, Italian for cheek. It is the essential ingredient for this recipe and its flavor is far superior and stronger to the flavor of pancetta (bacon), and its texture is more delicate, however since it's not easy to find this ingredient out of Italy, we will use pancetta (bacon) for this recipe.

Remember, if you don’t find an ingredient, then be practical.. find something similar to it ; it will work out and you never know if maybe you are creating a completely new dish at your kitchen!

 The ingredients are:

  • 1 / 2 pound of spaghetti 150 g of bacon (diced);
  • 1 Tbsp of  A&A Olio Santo 1/2 white onion diced;
  • 8 oz can San Marzano Tomatoes (crushed);
  • 2 oz fresh grated Pecorino Cheese;
  • Salt.

Grease the pan with a tablespoon of A&A Olio Santo (red hot pepper infused extra virgin olive oil). Add the onion and fry it, then add the bacon. Before the bacon begins to get golden and crispy, add the diced tomatoes and simmer at a medium heat. Adjust salt to your taste. Stir from time to time, for at least 30 minutes. The sauce is ready when the oil passes over the tomatoes.

The more you cook the sauce the more flavorful it gets!

Boil the pasta al dente and drain. Place in a bowl, add the grated pecorino and the sauce. Blend well. Garnish with more pecorino cheese if you like.

BUON APPETITO!!!


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