Amatriciana is one of the oldest and most famous recipes of Italian cuisine. As the name suggests, this fantastic dish seems to have been born in the small village of Amatrice, where, it is thought, was the main meal of the shepherds. In its earliest version, it did not include the addition of tomato, which only took over after being imported from the Americas, and took the name of "Gricia".
Precisely because it is very ancient, the Amatriciana has undergone not a few changes over time that have given rise to as many variants. Some add garlic or onion to the sauce, others use pancetta, others still prefer spaghetti or penne pasta.
We, however, want to show you the more traditional version that involves the use of three fundamental ingredients: the pillow, the Pecorino Romano D.O.P., and Italian peeled tomatoes.
What is needed for the perfect Amatriciana? Here it's the list of all needed things.
- 400 gr of Bucatini;
- 250 gr of pork cheek;
- 150 gr of pecorino romano DOP;
- 350 grams of peeled tomatoes;
- 1/2 glass of dry white wine;
- Salt q.s.;
- Chili pepper;
Once we know what we need for the Amatriciana, let's better see how to prepare this simple but delicious dish.
Chop the pork cheek in cubes and put in a pan with chili. Sauté over high heat for a few minutes and deglaze with 1/2 glass of white wine.
Remove the guanciale from the pan and drain it well, keeping it warm.
Add the remaining tomatoes to the frying pan, which is cooked for a few minutes, add salt and towards the end add the pork cheek cubes to the sauce, finishing cooking and thickening the sauce.
Parallelly add water to a pot and boil it, when is ready add the bucatini and cook it al dente, and drain the few minutes before it cooking time.
Now you have everything ready, add the pasta to the sauce and mix until the pasta becomes red, serve it in a dish and on top add a bit of pecorino.
Et voilà, your perfect Amatriciana is ready! Buon Appetito
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