Spaghetti all'Amatriciana
Preparation time
30 minutes
Servings:
2 people
Level:
Gemiddeld
2. Primi
Menu course
My all-time favorite! The one and only classic Amatriciana. This pasta originated in Rome. While Carbonara is mainly known to us, I think this pasta certainly deserves more attention too! You will find many of the ingredients of Carbonara in this dish, only with tomato sauce instead of eggs. And just as important as with Carbonara, for this dish you use only Guanciale and Pecorino! So no bacon, pancetta, Grana, or anything like that, no, Guanciale and Pecorino! Guanciale can be found in almost every Italian specialty store and nowadays it is also sold at Albert Heijn, though that is really of a different quality, so I actually advise against it. I have mastered this pasta by now, but Cris is truly the king at it; how lucky am I!
Since March 6th this year, it has been the official Amatriciana Day, and I think that is truly well-deserved. From now on, we can eat Amatriciana every year on March 6th, and of course on sooooo many other days too!
Cuciniamo!
Ingredients
180 g Spaghetti
120 g Guanciale
1 red pepper
3/4 jar passata
Pecorino
Salty
Preparation
Fry the Guanciale in a pan until nice and crispy. Sometimes it helps to separate the fat from the Guanciale slightly in the pan so that it fries 'dry'. However, the fat should not be removed from the pan! I also always add a red chili pepper myself to give it a bit more heat. Cris always leaves this out and puts spicy oil on the table (which I do too, by the way, haha). So it is up to you whether you add this pepper or not. As soon as the Guanciale is crispy, scoop it out of the pan with a slotted spoon and let it drain on a paper towel. If you added the pepper, it can also be removed from the pan. The fat therefore remains in the pan.
Now add the passata to the fat and a little salt, and let it simmer for a while until it thickens into a sauce. Meanwhile, cook the spaghetti. As soon as the spaghetti and the sauce are ready, add the spaghetti and the Guanciale to the passata. Stir well together.
Grate the Pecorino, divide the spaghetti among the plates, and finish with the grated Pecorino. Here is your Spaghetti Amatriciana!
Buon appetito!