Spaghetti all'Amatriciana
Spaghetti all'Amatriciana

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, spaghetti all'amatriciana. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Spaghetti all'Amatriciana is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Spaghetti all'Amatriciana is something that I’ve loved my entire life. They’re nice and they look wonderful.

With a pair of tongs, transfer the pasta to the frying pan, keeping the pasta water in. Spaghetti all'amatriciana is a true Italian classic. The traditional recipe calls for guanciale, a sort of bacon that comes from the fat around the pig's cheek. In a pinch, you can replace it with smoked pancetta or bacon.

To get started with this recipe, we must first prepare a few ingredients. You can have spaghetti all'amatriciana using 9 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Spaghetti all'Amatriciana:
  1. Take 400 g tinned tomatoes
  2. Prepare Half red chilli (deseeded & diced)
  3. Make ready 100-150 g pancetta
  4. Take 1/2 glass dry white wine
  5. Make ready Extra virgin olive oil
  6. Get Black pepper
  7. Get Dried chilli flakes
  8. Make ready Pecorino Romano
  9. Take Spaghetti

The origins of Pasta all' Amatriciana. Season and simmer until the spaghetti is ready. Drain the spaghetti, adding a tablespoon of the pasta water to the sauce. All'amatriciana is one of the most classic Italian pasta sauces.

Instructions to make Spaghetti all'Amatriciana:
  1. In a bowl, pour the tomatoes and season with the black pepper & dried chillies.
  2. Using a fork, crush the tomatoes until smooth.
  3. Add pancetta to a cold pan with the olive oil & bring it to a medium heat to render the fat & add some colour.
  4. Add the chillies & some black pepper to the pancetta & cook until the chillies are soft.
  5. Add the dry white wine & allow to reduce by half.
  6. Add your spaghetti to boiling salted water & cook to al dente.
  7. While the spaghetti is cooking, add the tomatoes to the pan with the pancetta & simmer until the tomatoes are cooked out.
  8. Once the spaghetti is al dente, transfer it to the pan & reserve some of the pasta water.
  9. Keep the pan on a medium-low heat & stir, shake & toss the spaghetti vigorously. Add some pasta water and olive oil to keep it loose.
  10. Add a generous amount of pecorino romana & continue tossing.
  11. Serve & told with a pinch of black pepper & more grated pecorino.

Drain the spaghetti, adding a tablespoon of the pasta water to the sauce. All'amatriciana is one of the most classic Italian pasta sauces. Although there are a lot of different versions out there, for the most part, the sauce is made with a combination of tomatoes, pork, cheese, and red pepper flakes. Amatriciana is traditionally paired with Bucatini, which is a thick, hollow spaghetti -like pasta that catches the sauce wonderfully, but spaghetti or even penne can be used here instead. As with most regional dishes, every household has its own variation.

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