Spaghetti Amatriciana Recipe

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

2 servings

• 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

1. Cut the chili into thin strips.
2. Cut off the rough rind from guanciale and cut the meat into small pieces.
3. 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.
4. Then pour the wine. Let it evaporate and add the chili.
5. Then add the tomato puree and simmer until its volume is half reduced, and the sauce becomes thick.
6. Now take a large pan and pour 2 liters of water in. Bring to a boil, and then add some salt.
7. Put the spaghetti in. When they are al’dente, strain them through a colander.
8. Mix the spaghetti with sauce.
9. Sprinkle with grated Pecorino cheese.
10. Serve hot.