If you haven’t tried it already, you will love this extremely tasty pasta all’amatriciana. Amatriciana sauce comes from the small Italian town of Amatrice in the Lazio region.
Pasta all’amatriciana, like other classic Roman pastas, consists of only a few ingredients. As with the spaghetti alla gricia recipe, the Italian specialty guanciale and Pecorino Romano cheese are the basis. In addition, you need a tomato product. The best are definitely San Marzano tomatoes, which are characterized by their more aromatic and sweet taste. If you can only get canned San Marzano, do not hesitate to use them.
Of course, there are minor variations of amatriciana sauce. Someone likes to add onions or garlic. I prepare pasta all’amatriciana usually without onions. However, I like to use garlic when frying bacon, which I add to the pan to release a great aroma.
If you can’t get guanciale and pecorino, don’t worry. Pancetta or even classic bacon and parmesan also work great in this recipe.
Before you start frying guanciale or bacon, you can add a little bit of olive oil. Nevertheless, guanciale alone leaves enough fat that is needed for the perfect consistency. At this point, try adding one whole clove of garlic, which you will then take out before adding the tomatoes.
Which type of pasta with amatriciana sauce?
The best choice is definitely bucatini, which is very similar to classic spaghetti. However, they are thicker and they have a hole running through the middle. As a result, they can keep the sauce better. In fact, I usually cook with classic spaghetti, as I don’t always find bucatini.
Try to make pasta all’Amatriciana and it will become one of your favorite pasta dishes!Print