Spaghetti alla Amatriciana is a classic dish of traditional Roman cuisine, here is the original recipe and ingredients that will soon be protected by the DOP-IGP brand. The pasta is considered Amatriciana when it is served with the original Amatriciana sauce from Amatrice. The original Amatriciana sauce is used to season spaghetti, we will see why bucatini and rigatoni are only tolerated. By the way, did you know that there is also a “white” version of the Amatriciana pasta?
Spaghetti alla Amatriciana
Spaghetti alla amatriciana is a classic dish from Roman cuisine and specifically a traditional dish from the town of Amatrice. The Amatricians have requested protection for the original recipe of the amatriciana sauce with a protected origin brand that they will soon obtain from the EU. The quintessential pasta for amatriciana is spaghetti, not bucatini, tortiglioni or rigatoni. Spaghetti all’amatriciana is a simple, tasty and appreciated dish worldwide.
Spaghetti or bucatini?
Often in Italy, even in some famous restaurants, the mistake is made of believing that the amatriciana pasta requires the use of bucatini all’amatriciana or other types of pasta. In reality, those who are most loyal to tradition know that spaghetti are used for the amatriciana sauce.
Spaghetti alla Matriciana or alla Amatriciana?
If we refer to the original recipe, it is called Amatriciana, because it originates from the town of Amatrice. However, some believe that the origin of this sauce is in Rome, and that an Amatrican inhabitant then exported this tradition to his town, where the recipe became famous with some modifications.
To agree, let’s say that if we prepare a dish of spaghetti that also includes onion and bacon (rather than the cheek meat), we are talking about Roman Matriciana.
In reality, there is also a “white” version of the amatriciana sauce, which is called “gricia”. We can hypothesize that this is the true original recipe, since tomatoes were only added in 1540.
The Original italian Amatriciana Recipe and ingredients
The original recipe for Amatriciana sauce is made of few, simple but fundamental ingredients. Forget garlic, onion, butter, abundant oil, and béchamel or any cheese. The Amatriciana recipe you find below is recognized by the municipality of Amatrice, ingredients included.
Amatriciana pasta is quickly done, in just 15 minutes you can enjoy it. Below you will find the original recipe for Amatriciana sauce, the calories are per person and for the sauce and the pasta.
Spaghetti alla Amatriciana Recipe for Original Italian Sauce
Other details
- Difficulty: low
Ingredients
Ingredients for Spaghetti alla Amatriciana
- 14 oz Spaghetti
- 3.5 oz Amatrice Pork Jowl
- 2.6 oz Amatrice Pecorino Cheese
- 12.3 oz San Marzano Tomato
- 1 tbsp Olive oil extra virgin
- 1.7 oz Dry White Wine
- 1 Chili Pepper
- to taste Salt
- to taste Pepper
Instructions
Preparation of ingredients
- Cut the pork jowl into equal thickness strips. Grate the Pecorino cheese.
Fry the pork jowl
- Place the sliced pork jowl, a drizzle of olive oil, and the whole chili pepper in a pan.
- Fry over high heat for a few minutes and deglaze with dry white wine.
- Remove, drain well, and keep the pork jowl aside, warm.
Preparation and cooking of the sauce
- Add the remaining tomato to the grease in the pan, cook for 3 minutes over high heat, and season with salt.
- Remove the chili pepper that has already flavored the sauce. Avoid burning it.
- Add the still warm pork jowl to the sauce and finish cooking, thickening it.
- Taste and adjust the salt just before removing the Amatriciana sauce from the heat.
Serving spaghetti all'Amatriciana
- Combine the "al dente" pasta with the Amatriciana sauce still in the pan (preferably using bronze-drawn spaghetti for a dish like real chefs).
- Add the grated Pecorino cheese to the pan with the pasta and Amatriciana sauce and mix.
- Plate the dish, making sure to leave some sauce in the pan for a perfect topping.
- Add the remaining Amatriciana sauce to the already plated pasta and serve.
Tips
SHARE the original recipe for Amatriciana sauce to make spaghetti.
