Spaghetti alla Amatriciana

Spaghetti alla amatriciana: a very easy recipe, famous worldwide, born in the village of Amatrice, nel Lazio, but that always elicits much debate both on ingredients to be used, both the preparation method. Initially, the tomato wouldn't fit between the ingredients and pasta alla Amatriciana was black, but since the end of 1700 the swashplate is colored red: the tomatoes must be of type: San Marzano, or broken hand-peeled tomatoes, or fresh when they are in season. The pasta should be long: spaghetti or bucatini. Another necessary and fundamental ingredients for the recipe is the bacon of Amatrice, to use in proportion of one third compared to the weight of the dough. Forbidden to use the pork belly. Pecorino, Obviously, must be to Amatrice, or a good pecorino sardo. Do not use the Pecorino Romano cheese Dop in versions too salty. Required even the chili, While the use of a dash of white wine you can discuss: I don't use it. This recipe also found here on my channel You Tube. I'd like to know you as you make it and what variations.

Spaghetti Amatriciana (easy recipe)

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 400 g spaghetti
  • 135 grams of bacon
  • 1 tablespoon of extra virgin olive oil
  • 1 red pepper
  • 400 grams of peeled San Marzano tomatoes and fresh when in season
  • grated pecorino di Amatrice (not what Romano, if it is too salty), to taste

PROCEEDINGS

Prepare the pasta Amatriciana is easy, but you have to follow some small attentions. Clean the head and cut it into strips 1 cm thick. Fry the bacon in a hot pan, no other fat until golden and crisp, but not dry.

Put the bacon aside and remove some of the excess fat from the Pan. Add a drizzle of extra virgin olive oil, heat and add the red pepper and the tomatoes. Season with salt. Cook for 10-15 minutes, until you get a gravy well reduced. Combine the bacon and then rest.

Boil the pasta in salted water and drain it al dente, keeping a little’ of the cooking water. Skip the pasta in the pan with the sauce, mantecandola if needed with cooking water and, fire off, with a little grated pecorino cheese.

Serve immediately spaghetti Amatriciana sprinkle the dish with a little more grated pecorino cheese and good appetite!

THE PAIRING: With a recipe from spicy tomato based sauce and a tendency, We recommend the combination with a young red wine (with few tannins, I do not agree well with acidic items like the sauce) or with a Rosé. We have chosen a Rosé: Vitiano, produced by the company Falesco, in the vineyards between Lazio and Umbria. This Rosé is made from the grapes Cabernet, Merlot, Sangiovese and Aleatico. By fruity, has a good acidity, a softness that goes well with the spicy taste, with a long savory finish.

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2 comments

Fabrizio February 17, 2016 at 23:54

Dear Ada, It's a while since I write to you, but I will follow you forever.
I'm very glad for the recipe you abide by the original recipe. In my opinion, any changes you make transforms the dish into something else that should not be called Amatriciana.
Then the good Chaudhary, traditional dishes revisited, should also rebaptized them, type: Spaghetti alla Carletto.
I'm exactly like you do. The only difference is that sometimes the pasta risotto.
Instead, add a little of the gricia grated lemon rind. If you've never done, try it. Is’ very good.

Good luck with your work
Fabrizio

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Ada Parisi February 19, 2016 at 09:59

Hello Fabrizio, I'm glad to see you here. I agree that some recipes should be made and respected in their original. Obviously, Since the kitchen is fantasy, I also appreciate the best and most successful variants, freely inspired by traditional recipes, provided it is clear that it is, precisely, of variants. Often I put lemon zest in combination with bacon or bacon, Adds a touch of freshness and reduces excess fat. In Gauthier I've never tried, I will definitely. Thank you and I wish you good day. ADA

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