The History of the Authentic Amatriciana Recipe
The authentic Amatriciana recipe is a symbol of Italian cuisine, originating from the historic town of Amatrice. Known initially as “Gricia,” it was a simple, tomato-free dish enjoyed by shepherds. By the late 18th century, Amatricians began adding tomatoes, creating the iconic “red” Amatriciana. For more on this classic recipe, visit the Comune di Amatrice’s official site to read the official guidelines for this traditional sauce.
Ingredients for Pasta Amatriciana (Serves 4)
- 500 g spaghetti
- 125 g guanciale (cured pork cheek)
- 1 tablespoon extra virgin olive oil
- A splash of dry white wine
- 6-7 San Marzano tomatoes (or 400 g peeled tomatoes)
- 1 small piece of chili pepper
- 100 g grated pecorino cheese from Amatrice
- Salt to taste
How to Make the Authentic Amatriciana
1. Preparing the Guanciale
In an iron skillet, heat the oil with the chili pepper, then add the guanciale cut into pieces (essential for the authentic Amatriciana taste). Sauté over high heat until golden brown, then add a splash of white wine. Remove the guanciale from the pan and keep it warm.
2. Preparing the Tomato Sauce
After blanching and peeling the tomatoes, slice them thinly, discarding the seeds, and add them to the pan with the guanciale drippings. Season with salt and cook for a few minutes on medium heat.
3. Re-adding the Guanciale to the Sauce
Remove the chili pepper, add the guanciale back into the pan, and stir to combine all flavors.
4. Cooking the Spaghetti Al Dente
Cook the spaghetti in salted boiling water until al dente. Drain well, place it in a bowl, and add grated pecorino cheese.
5. Combining the Sauce and Serving
Pour the sauce over the pasta, mix thoroughly, and serve with extra pecorino cheese for those who enjoy a bolder flavor.
This authentic Amatriciana pasta brings the flavors and history of Amatrice to your table. Try this traditional Amatriciana recipe and experience a timeless taste of Italy.
