Amatriciana sauce for pasta is maybe the most famous, old and appreciated one.
During our cooking classes in Tuscany, there are often a lots of questions about pasta sauces and the most correct procedures to be able to cook them.
So I decided to dedicate part of my blog on this subject that is so dear to those who do not live in Italy and know Italian food just through the restaurants.
Obviously reading my blog is not like coming and having lunch at my house, and it is also true that tomatoes you can find here in Tuscany, are different from those that there are in America or Northern Europe. But it’s also true that, nowadays, we have many opportunities to buy quality ingredients, wherever we are.
So if you do not have fresh ripe tomatoes, buy canned tomatoes of excellent quality. If you do not have the “guanciale” from pork, buy a high quality bacon…
You will be amazed by the simplicity of traditional Italian cuisine, and you’ll eat this pasta, everywhere, in every home, happily with your friends; just like I did in Lucca, for the birthday of a friend of mine.
Recipe by Erika Elia
Prep time: 15 minutes
• 400g Spaghetti (durum wheat, italian production high quality). In my case I prepared Hand made Fresh Pasta (Maltagliati)
• 250 g guanciale (you can use also bacon)
• 500g fresh tomatoes (or 1 canned peeled tomatoes)
• 100g pecorino romano cheese
• 50g parmigiano reggiano cheese
• 1 dried and chopped red chili pepper
• 1 handful coarse salt (in the water for pasta)
• 3 tbsp extra virgin oil
1. Cut the slices of guanciale (bacon) into long strips, uniform and of the same thickness.
2. Cut ripe tomatoes into cubes, without peeling them; put them in a bowl.
3. Grate the parmesan and pecorino cheese, mix and set aside.
4. Put the guanciale (bacon) in a pan with the oil to render.
5. Fry the bacon in the pan until it becomes golden. This is a very critical step, otherwise the bacon will be either boiled or burnt.
6. At this time, add the diced tomatoes, stir with a wooden spoon and cook for about 15 minutes over medium heat.
7. Add the crushed red pepper, stir and turn off.
8. Flip in the pan your pasta with Amatriciana sauce and sprinkle with the cheese mixture
9. Your amazing Amatriciana sauce is ready!
1. always calculate 1l of water per person.
2. the pasta water should be salted with a teaspoon of salt per liter (or a handful of salt every 4 liters)
3. the salt is added when the water is very hot.
4. While the water is boiling, put the pasta, wait the water is boiling again and by that time, count the cooking time.
5. If you have hand made pasta, the cooking time is 4,5 minutes maximum
6. If you instead use the “De Cecco” pasta, or another pasta in box, taste it 1 before the cooking time indicated on the package and if it’s done drain it.