Spaghetti all’Amatriciana is a traditional pasta dish originating from the town of Amatrice in the Lazio region;
On our recent Italy trip the highly anticipated visit to the famous Roman Trattoria “Vecchia Roma” did not disappoint; they are especially renowned for their Bucatini all’Amatriciana Flambe; pan tossed Amatriciana made with Guanciale tossed in a hollowed flaming wheel of Pecorino; the creamy texture of the melted Pecorino gives the dish an amazingly rich taste. It is a must try experience when in Rome.
This recipe is for a simple authentic Amatriciana; The ingredients I use depends on availability and what I have in the pantry on the day; Guanciale (cured pork cheek) is not so readily available in suburban Melbourne, Pancetta (cured pork belly) is generally available in some deli’s and supermarkets; and streaky bacon is easily available.
In this version I have used Pancetta, which I had thickly sliced at my local deli, around 3-5mm.
500 grams Bucatini
200 grams of pancetta or guanciale (cured pork cheek) or streaky bacon
1/4 cup extra virgin olive oil
1/2 teaspoon hot chilli seeds or 1 small fresh chilli chopped
2 x 400g of crushed tomatoes or whole peeled tomatoes puréed
Pecorino Romano grated or buy a wedge and grate yourself
you could use spaghetti or other pasta if you don’t happen to have bucatini; spaghetti is best use Barilla Spaghettoni N.7 if you can find them.
Roughly Chop Pancetta, Guanciale or Bacon into strips
Add the olive oil to a 30cm frying pan;
heat olive oil;
add Pancetta, Guanciale or Bacon to the hot olive oil;
add chilli to the frypan;
fry until the Pancetta, Guanciale or Bacon until lightly browned;
add the tomato puree;
bring to boil and then lower to a slow simmer and cook for around 10 min;
in the meantime add 5 litres of water to a stock pot and put over a high flame and bring to boil;
add two table spoons of cooking salt to the boiling water;
add the spaghetti;
be sure to stir the pasta a few times in the first few minutes so that it doesn’t stick together or to the bottom of the pot;
Cook for the time recommended on the packet; taste test the pasta in the last few minutes to ensure you don’t overlook the pasta;
drain the pasta in a colander and add to the frypan with the sauce;
stir the pasta through the sauce;
sprinkle with a handful of grated Pecorino;
transfer to a serving dish or serve straight out of the frypan;
serve with more grated pecorino and of course a glass of your favourite red wine;
When in Rome I recommend you visit Trattoria Vecchia Roma especially for their famous Bucatini all’Amatriciana Flambe;