This was one of the very first Italian classics I learnt to make. With only a handful of ingredients you can make this unbelievably tasty dinner! Get the recipe here:
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Aaaargh ,great job with the dish but stop pronouncing it wrong the c in amatraciana is said ch like in pancetta . You wouldn't say pansseta so stop saying amatraseeana . Apologies for rant ,food looks amazing 👏
Nice video….as someone who lives in Abruzzo near Amatrice and eats this often here, several suggestions on how they make it in Amatrice/Teramo traditionally. No olive oil…just the rendered fat from the guanciale (and preferably only guanciale, not bacon nor pancetta because the flavor is different.) And no garlic, but I applaud you for doing garlic correctly as the Abruzzese do…just the whole clove and removed, not chopped! Tomatoes and pecorino cheese, that's it. The cheese and rendered fat provide the distinct richness and texture to the condimento. Usually no chili pepper is added in cooking, but you can add chili oil in Abruzzese style if you want at the table or snip fresh red or green chili with scissors also at the table. There are entire sagre or food festivals devoted to this dish, and when you taste it with the guanciale and pecorino from Amatrice, it's revelatory in the simplicity and flavor impact it has.
No olive oil needed for this recipe. The whole idea is to use the pork fat as a substitute for the oil
Have you thought about at least peeling the garlic before making the garlic sauce? :))
after making it a couple times it doesn’t even need the oil or garlic I don’t think it’s wild
Amatriciana does not have garlic in it.
omg. Not draining the pasta was the life hack I had been missing.
Never seen garlic in this dish before
Never make a pasta please
This is the Right was to do it. 👍😉 i live a Bit basil to but it’s optional
Can I cook the amatriciana without the white wine
Remove the oil, the white wine and you have a real amatriciana (guanciale is the only way to go but it is sometimes hard to find so pancetta can do the job).
You could even remove the oil as the guanciale releases its own fat.
And don't be affraid to add more pecorino…:-)
Guanciale pork jaws ahahahahahahahaahahahahahaah is the cheek
Not like that at all mangia cake, garlic in the amatriciana ahahahahahahhahaha
Donal you are one of the first non-Italian that learned to make Amatriciana perfectly. Excellent job!
You forget to finished the pasta with some parsley sprinkles….
Unlike a lot of general chefs, Donal definitely knows the tricks of Italian cooking!
Looks delicious , but way to many salty elements to be healthy 😔
I'm italian and i can say that you have cooked it pretty good👍
It’s amat-rich-yana!
I was having a really really rough time today and watching you cook again and all your comments and humour is truly comforting and uplifting. Thank you for being you, Donal.
oil? no need for oil for amatriciana or carbonara, u cook guanciale in it's own fat, add red wine with meat not white, 2 minutes less for "al dente" , drain it, couse guanciale is salty on it's own, no need for extra salt in there, again salt with pecorino, u can use parmigiano..
but what is it? Don't make Italian foods so you are not able to continue eating rats lizards which is better
Garlic ??? You are Crazy!!!
Well done once again Donal! My favourite Irish Italian chef! 🤪