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- Italian pasta
For a quick and flavourful Italian classic, sauté bacon or pancetta and add onions, garlic and dried crushed chillies. Pass the Parmesan and enjoy!
489 people made this
- 4 rashers bacon or pancetta, diced
- 1/2 onion, chopped
- 1 clove garlic, minced
- 1/4 teaspoon dried crushed chillies
- 2 (400g) tins peeled plum tomatoes
- 1 (500g) pack linguine pasta
- handful chopped fresh basil
- 2 tablespoons freshly grated Parmesan cheese
MethodPrep:15min ›Cook:20min ›Ready in:35min
- Cook bacon or pancetta in a saucepan over medium high heat until crisp, about 5 minutes. Drain all but 2 tablespoons dripping from the pan.
- Add onions, and cook over medium heat about 3 minutes. Stir in garlic and crushed chillies; cook 30 seconds. Add tinned tomatoes; simmer 10 minutes, breaking up tomatoes.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain.
- Stir parsley or basil into the sauce, and then toss with cooked pasta. Serve with grated Parmesan cheese.
Wholewheat pasta is a good source of complex carbohydrate and has a low GI value.
Reviews & ratingsAverage global rating:(568)
Reviews in English (387)
Super tasty dish!!!-18 Jan 2013
I changed the ingredients slightly. I substituted spaghetti for the linguine, added more bacon and found i only needed one can of tomatoes. The tomatoes were very watery so tried reducing for a while but after half an hour, was in danger of ruining the meal so strained out the extra juice. While i think the amount of pasta would feed six, the rest of it does not. Tasty though-30 Sep 2012
I ran out of onions and fresh basil so I substituted for dry basil and left out the onions and was still fabulous so easy!!-17 Jun 2015
Italian Lessons: Pasta Amatriciana
Are you watching Stanley Tucci’s Searching for Italy? Is he making you yearn to go to Italy? Is he introducing you to some new foods or dishes? Do you want to try some (except maybe offal)? You, too, can make some of the dishes at home! Be brave.
Pasta Amatriciana is one of the four dishes Tucci sampled on his tour of Rome. Sugo alla Amatriciana is a traditional sauce originating from Amatrice, a town north of Rome. (You may remember that an earthquake in 2016 destroyed about 75 percent of the town.) While it is not as popular as the other dishes Tucci sampled in Rome, Pasta Amatriciana is one of the best and one of my favorites.
It’s probably also one of the easiest to make. Let’s try.
- FOR THE PASTA
- 2 cups all-purpose flour, plus more for rolling the dough
- ¼ cup extra-virgin olive oil
- FOR THE SAUCE
- Kosher salt
- 1 small onion, cut into chunks
- 1 small carrot, cut into chunks
- 1 small stalk celery, cut into chunks
- 3 cloves garlic, crushed and peeled
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 3 thick slices bacon (about 4 ounces), cut into ½-inch pieces
- ¼ teaspoon crushed peperoncino flakes, or to taste
- One 28-ounce can whole Italian plum tomatoes, preferably San Marzano, crushed by hand
- ¼ cup chopped fresh Italian parsley
- ½ cup freshly grated Grana Padano, plus more for serving
- ½ cup freshly grated Pecorino Romano, plus more for serving
I simply love this version of the recipe. Did it over and over. Don't bother with the low score, people with bad intentions spoiled the glory of it.
This was my first amatriciana, and it couldn't have been better. The end flavour was some viscous dark tomato and pork cream, filling the kitchen. I really don't understand why people gave it so low scores.
No water in Amatriciana? How about this: http://www.academiabarilla.com/italian-recipes/regione-lazio/bucatini-with-amatriciana-sauce.aspx As you can see, it comes directly from Italy and specifies that you should "dissolve the fat" (render) the guanciale by using water. Using water to render fat is a gentler method - no possibility of burned flavors. I ALWAYS use the "wet method" of rendering - highly superior. Using only a small amount of water means that all the water evaporates, leaving only perfectly rendered fat.To crisp guanciale, simply remove it, crisp in a separate pan and add it back into the recipe. And as for "no sugo uses sugar," well, that's obviously false, especially with tomato sauces. Tomatoes already contain their own sugars, so the subliminal hint of extra sweetness you get by adding a bit more sugar only enhances the tomato's natural flavor. I do agree about the wine, though. Many Italian sauces absolutely MUST have wine, but not usually with Amatriciana. A little splash couldn't hurt, though, since it would add a more refined, complex sweetness than the plain white sugar. In fact, I would suggest substituting wine for the water when wet rendering the guanciale! Once the wine had evaporated, the rendered fat would be glorious. Great recipe!
Seriously? Some "schifoso" gave this recipe only one fork because they're too dense not to wash their hands?
I agree with what was said by Others. No water, no wine render the guanciale first, then add the onions. And I do not understand why one should put the tomatoes at two different times. I would suggest you do not follow it as it has been written
You do not cook Guanciale with water, part of the glory of Amatriciana is the onion and garlic cooked in the rendered fat. True Amatriciana does not contain wine, and NO Sugo ever uses sugar. EVER!
One would think you would wash your hands before rubbing your eyes not only after handling ANY hot pepper items, but ANY foods, as a safety issue.
the schifoso who wrote this forgot to mention to wash your hands before rubbing your eyes. YIKES!!
The flavor of this dish is excellent. I followed the recipe exactly but would definitely do things differently next time. The first step would be to render the bacons without water. Guanciale is essential but cooking this expensive bacon in water hoping for it to render yields a gelatinous mess. Render both bacons first (remove the cooked bits to add later), then add the onion & proceed from there.
What is pasta all’amatriciana?
Pasta all’amatriciana is a traditional Italian dish with guanciale, tomatoes, olive oil and romano cheese. Guanciale is an Italian cured meat and, unfortunately, is not readily found here in the US. Pancetta is a great substitute and a lot easier to find. Pancetta is basically Italian bacon, but unlike American bacon it is not smoked. If you cannot find pancetta use thick cut unsmoked bacon.
Another traditional aspect of Pasta Amatriciana is the pasta. Bucatini pasta is traditional. Bucatini pasta is a thick spaghetti like pasta with a hole in the middle. I like it because it’s thicker and has more of a bite to it. In recent years I have seen bucatini pasta available at my grocery store. If you cannot find it, you can substitute spaghetti or linguine.
Originally published in 2009. Republished with updated photos in 2018.
AMATRICIANA RECIPE | BUCATINI ALL’AMATRICIANA
Amatriciana Pasta Known as Bucatini all’Amatriciana, is a traditional Italian dish mixing salty guanciale with tangy Pecorino Romano cheese and scrumptious peeled tomato sauce. Although the classic recipe is simple, the flavours will surprise and delight as they explode on your tastebuds…
Watch Bucatini all’Amatriciana video recipe:
- 250g Bucatini Pasta
- 250g guanciale (pig cheek)
- Handful of fresh basil
- 400g peeled tomatoes (1 small can)
- Pecorino Romano (as much as you like)
- Extra virgin olive oil (EVOO)
- ½ glass white wine
- Dried chilli (peperoncino)
- Rock salt
- 5L water
- Medium sized deep fry pan
- Wooden spoon
- Large pot for boiling pasta
- Pasta strainer
- Cut the guanciale into thin short strips and put to the side.
- Drizzle a small amount of EVOO into a pan and heat it up.
- Once the oil is warm, add the guanciale to the pan and leave it to crisp slightly, stirring occasionally.
- To bring out the flavour of the guanciale for the Bucatini all’Amatriciana, add ½ glass of white wine and stir it through. Leave it to evaporate.
- Open a small can of peeled tomatoes and pour the contents into a bowl. Using the back of a fork, squash down the large tomatoes and stir.
- Add grated pepper to the amatriciana sauce, along with dried chilli and a handful of grated pecorino romano. Mix it together well.
- Once there is just a small amount of liquid left in the pan, add the sauce mixture and stir.
- Turn the heat down to low and leave the sauce to simmer for 15-20 minutes.
- Boil 5L of water in a large pot and once ready, add a generous pinch of rock salt and stir until dissolved.
- Cook the Bucatini pasta (according to packet instructions for al dente).
- Once the pasta is ready, strain it well and add it to the pan. Using a wooden spoon, smother the sauce all over the pasta so it is infused with the bold, salty flavours.
HOW TO SERVE:
VINCENZO’S PLATE TIP:If you have a large fork, twirl pasta onto it tightly and gently release it onto a plan white plate so it doesn’t lose its form.
- Make sure there is enough guanciale on the plate – if not, add more! – and sprinkle with a very generous amount of grated Pecorino Romano cheese.
Another Deeeelicious Pasta Recipe you should try is Spaghetti with Vongole
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Step 1: In a pan over very low heat, heat 2 1/2 tablespoons lard (or oil) and saute 1 thinly sliced onion until soft. Add 5 ounces small-diced guanciale (or bacon) and fry it slowly for a few minutes. Moisten with 1/2 cup dry white wine (optional) and continue cooking until it evaporates a little.
Step 2: Peel, chop and seed 2 pounds ripe or canned tomatoes, then add them to the pan. Season to taste with 1 teaspoon salt and freshly ground pepper, and cook over a brisk heat for not more than 15 minutes.
Step 3: Bring a large pan of salted water to a fast boil. Lower 1 pound spaghetti into the water, stir well and cook until just tender.
Step 4: Drain and dress the spaghetti immediately with the hot sauce, and sprinkle with 3/4 cup grated pecorino cheese.
Time for a Quickie?
Last, the cooking time. Many recipes, including the one signed off on by the town of Amatrice, describe amatriciana as a quick-cooking sauce: Cook the guanciale, deglaze with white wine, add tomatoes, and simmer just long enough for it all to come together. Following this method, it's done in a matter of minutes. But in a few other recipes, including Marcella Hazan's and the version given in Italy's classic Silver Spoon cookbook, the sauce is simmered for anywhere from 20 to 40 minutes.
Here's the common thread I've noticed: In recipes with no onion or garlic in the sauce, the cooking time tends to be short, but in recipes with onion and garlic cooked in, the time shoots up. Presumably, this is to help soften the onion and garlic sufficiently.
Since I've switched over into the no-onion camp, that means I can also become a member of the quick-cooking crew. Frankly, once again, I think this helps the sauce, since the shorter cooking time preserves more of the tomato's fresh fruity flavor, enhancing the contrast between it and the fatty cured pork.
Amatriciana, I now believe, is all about contrasts. It's literally the pasta sauce version of the old adage that says opposites attract.
How To Make Spaghetti Amatriciana
- Picture of pasta, two 28 ounce cans of tomatoes, 10 ounces of pancetta, onion and garlic.
- Chop 1 cup of onion.
- Rough chop the garlic.
- Saute the pancetta in a ¼ cup of extra virgin olive oil on medium to medium-low heat. If using guanciale cut into thin 1 inch strips and saute in the same manner.
- Crush the plum tomatoes with your hands in a large bowl. I do this in the sink with one hand and use the other hand to shield from splashing.
- After sauteing the pancetta for 7-8 minutes add 1 tsp of crushed red pepper and 1 tsp of coarse black pepper to the oil. Saute for 30 seconds.
- Add the chopped onion and garlic and saute for 7-8 minutes more.
- After 7-8 minutes the onions should be translucent.
- Add the crushed plum tomatoes to the pancetta and start cooking the sauce on medium.
- After the sauce starts bubbling turn the heat down to low and let the Amatriciana sauce cook for 15 minutes. During this time start cooking the pasta in salted water.
- When the pasta is almost finished boiling reserve 2 cups of pasta water in a mug as shown.
- Drain the pasta and get ready to finish the dish. Remove 2 cups of sauce from the pan and reserve for later if needed. Add ¾ cup of pasta water and the pasta to the sauce pan. Turn heat to medium and cook for 1 minute to let the starches from the water and the sauce combine to coat the spaghetti. Add a ½ cup of pecorino to the pasta and mix it all together. The pasta is now ready to be served.
- If the sauce is too thick add a little bit more pasta water, and if more sauce is needed feel free to add it.
Serve the spaghetti Amatriciana with more crushed black pepper, crushed pepper flakes, and pecorino cheese.
Of course that extra sauce would go real well with a nice loaf of Italian bread.
Remember that extra sauce is nice to have! Some people prefer more sauce than others. A lot of the recipes for this dish use way too little sauce for a pound of pasta in my opinion. I always like to have extra just in case.
- 3 ounces thickly sliced guanciale, or pancetta (see Note), cut into 1/2-inch strips
- 1 fresh red chile, &mdashstemmed, seeded and minced
- 1 bay leaf
- ½ cup dry white wine
- 1 can whole tomatoes, &mdashtomatoes chopped, juices reserved
- ¾ pound dried pasta, such as bucatini, spaghetti or rigatoni
- Freshly ground pepper
- Freshly grated Pecorino Romano cheese
In a large skillet, combine the guanciale, chile and bay leaf and cook over moderately low heat until the fat has rendered and the guanciale is golden brown, about 5 minutes. Add the wine and simmer over moderate heat until it has reduced to 2 tablespoons, about 4 minutes. Add the tomatoes and their juices and simmer over moderately low heat, stirring occasionally, until the sauce is thickened, about 30 minutes. Discard the bay leaf.
Bring a large pot of salted water to a boil. Add the pasta and cook over high heat until just barely tender. Drain the pasta and stir it into the sauce. Cook the pasta over moderately low heat, stirring occasionally, until al dente, about 2 minutes. Season with pepper. Spoon the pasta into shallow bowls, generously sprinkle with the grated Pecorino Romano and serve, passing more Pecorino cheese at the table.