Experience the Authentic Flavors of Rome with Spaghetti all’Amatriciana
Craving a taste of Italy? Spaghetti all’Amatriciana is a classic Roman dish that’s simple yet full of rich flavors. It’s a must-try if you want to enjoy authentic Italian cuisine.
The History of Spaghetti all’Amatriciana
This dish comes from Amatrice, a small town near Rome. It started as “Gricia,” a recipe made with guanciale (cured pork cheek), Pecorino Romano cheese, and black pepper. When tomatoes arrived in Italy in the 18th century, they were added to the dish, creating the all’Amatriciana we know today. Over time, the recipe made its way to Rome, where it became a beloved part of the city’s food culture.
The Importance of Guanciale and Pecorino Romano
Guanciale is key to the dish’s deep, savory flavor. It’s richer than pancetta or bacon, making it essential for an authentic taste. Pecorino Romano, a salty sheep’s milk cheese, adds a sharp, tangy note that balances the richness of the guanciale and the sweetness of the tomato sauce.
Simple Ingredients, Bold Flavor
What makes Spaghetti all’Amatriciana so special is its simplicity. With just a few ingredients—spaghetti, guanciale, tomato puree, red pepper flakes, and Pecorino Romano—you can create a dish that’s full of flavor. The crispy guanciale adds texture, while the tomato sauce and cheese bring everything together.
Why You Should Make This Dish
This recipe is easy to follow, making it perfect for both beginners and experienced cooks. It’s a great choice for a quick dinner or a special meal with friends and family. By using traditional ingredients, you’ll be enjoying a true taste of Rome in your own home.
So why not try Spaghetti all’Amatriciana tonight? With this recipe, you can savor the authentic flavors of Italy. Pair it with a glass of red wine, and you’re all set for a Roman-inspired meal.
Enjoy!
Spaghetti all’Amatriciana
Ingredients
- 2 oz Spaghetti
- 1.5 oz Guanciale or Pancetta cut into narrow strips
- 1/3 cup Tomato Passata
- 1 tsp Hot pepper chopped, pepper flakes as substitute
- 2 oz Pecorino Romano grated
Instructions
- Bring a pot of salted water to a boil.
- Add the spaghetti and cook until al dente, according to the package instructions.
- Reserve about 1/4 cup of pasta cooking water, then drain the spaghetti.
- In a skillet, cook the diced guanciale over medium heat until crispy and golden brown, about 5-7 minutes. Stir occasionally.
- Add the tomato puree or passata to the skillet, along with the hot red pepper. Stir to combine.
- Let the sauce simmer for 5-10 minutes, allowing it to thicken slightly. Season with salt to taste.
- Add the cooked spaghetti to the skillet with the sauce.
- Toss everything together, adding a splash of the reserved pasta water if needed to loosen the sauce and help it cling to the pasta.
- Plate the spaghetti and sprinkle with grated Pecorino Romano cheese.