The original recipe was born in a small town on the border of Lazio and Abruzzo – Amatrice . The dish requires only spaghetti and no other pasta. Even the signs at the entrance to the town indicate that Amatrice is a city of spaghetti – “Amatrice, Città degli Spaghetti”. Spaghetti Amatriciana is a symbol of Italian culinary traditions.
Over time, the recipe has migrated into Roman cuisine, which permits the use of bucatini.
Along with this, a tomato sauce was added to the dish.
Ingredients for Spaghetti Amatriciana
- Spaghetti: 200 gr.
- Guanciale (or pancetta): 50 gr.
- Pecorino Cheese: 40 grams.
- Peperoncini (hot red chili peppers): to taste.
- White wine: 30-40 ml.
- Puree tomatoes (passata): 200 gr.
- Olive oil: 2 tablespoons
Recipe for Spaghetti Amatriciana
- Cut the chili into thin strips.
- Cut off the rough rind from guanciale and cut the meat into small pieces.
- Pour a little oil into a saucepan and put the guanciale in. Fry over low heat. The fatty part of the guanciale should become transparent.
- Then pour the wine. Let it evaporate and add the chili.
- Then add the tomato puree and simmer until its volume is half reduced, and the sauce becomes thick.
- Now take a large pan and pour 2 liters of water in. Bring to a boil, and then add some salt.
- Put the spaghetti in. When they are al’dente, strain them through a colander.
- Mix the spaghetti with sauce.
- Sprinkle with grated Pecorino cheese.
- Serve hot.