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How to make.. Pasta Amatriciana!

Byamazingfoodstv



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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25 Comments

  2. 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.

  12. 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…:-)

  22. 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..

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