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Amatriciana Pasta is a classic Italian dish that hails from the region of Lazio, specifically the town of Amatrice. This flavorful pasta dish is known for its rich tomato sauce, savory guanciale, and a hint of pecorino cheese. Perfect for a cozy dinner or a festive gathering, Amatriciana Pasta is not only delicious but also easy to prepare. In this article, we will guide you through the ingredients and steps needed to create this authentic recipe.
Ingredients
- 400g spaghetti or bucatini
- 150g guanciale, diced (or pancetta as a substitute)
- 400g canned San Marzano tomatoes, crushed
- 100g pecorino Romano cheese, grated
- 1 small onion, finely chopped (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- Olive oil, for cooking
Instructions
Step 1: Prepare the Ingredients
Begin by gathering all your ingredients. If you are using guanciale, cut it into small cubes. If you prefer, you can also use pancetta. Grate the pecorino Romano cheese and set it aside.
Step 2: Cook the Pasta
In a large pot, bring salted water to a boil. Add the spaghetti or bucatini and cook according to the package instructions until al dente. Reserve a cup of pasta water before draining the pasta.
Step 3: Sauté the Guanciale
In a large skillet over medium heat, add a drizzle of olive oil and the diced guanciale. Cook until it becomes crispy and golden brown, about 5-7 minutes. If you’re using onion, add it to the skillet and sauté until it becomes translucent.
Step 4: Add the Tomatoes
Once the guanciale is cooked, add the crushed San Marzano tomatoes to the skillet. Stir well and let the sauce simmer for about 10-15 minutes. Season with salt and freshly ground black pepper to taste.
Step 5: Combine Pasta and Sauce
Add the drained pasta to the skillet with the tomato sauce. Toss everything together, adding a little reserved pasta water if needed to achieve the desired consistency. Cook for an additional 2-3 minutes to let the flavors meld.
Step 6: Serve and Garnish
Plate the Amatriciana Pasta and generously sprinkle with grated pecorino Romano cheese. Serve immediately, garnished with extra cheese and black pepper if desired.
FAQs about Amatriciana Pasta
What is the origin of Amatriciana Pasta?
Amatriciana Pasta originates from the town of Amatrice in the Lazio region of Italy. It has been a staple of Roman cuisine for centuries.
Can I use other types of pasta for Amatriciana?
While spaghetti and bucatini are traditional choices, you can use any pasta you prefer, such as rigatoni or penne.
Is guanciale necessary for this recipe?
Guanciale is traditional for Amatriciana Pasta, but if you can’t find it, pancetta or even bacon can be used as substitutes.
Can I make Amatriciana Pasta vegetarian?
Yes, you can make a vegetarian version by omitting the meat and using mushrooms or smoked paprika for added flavor.
What can I serve with Amatriciana Pasta?
Amatriciana Pasta pairs well with a simple green salad and a glass of red wine, such as Chianti or Montepulciano.
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