Amatriciana Spaghetti

Amongst the more spirited and enjoyable of Italian regional cuisines one must definitely include that of Lazio, so rich in various flavours and aromas which when combined create dishes full of good humour, especially when you are in the company of friends. The desire to sing , to toast one’s life, to enjoy every moment, and simply to have fun – these are the most common images we have of this region. That is why today we are travelling to discover the small town of Amatrice, located in the province of Rieti, whence originates a pasta dish that is mouth-watering to all - the famous spaghetti all’amatriciana. Our recipe is one that fully embraces the spirit of the dish, although in the original version one would use pork jowl meat instead of pancetta: follow our step-by-step guide and get ready to party!

Ingredients

  • spaghetti 500 grams
  • pancetta 100 grams
  • pecorino cheese 100 grams
  • passata 400 grams
  • extra virgin olive oil To taste
  • chilli To taste
  • salt To taste
  • pepper
  • white wine Half a glass of dry white wine
Information
30 minutes Total time
30 minutes Active time
Serves 4 persons
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Preparation

Bring some water to the boil for the spaghetti while preparing the sauce. Cut the bacon into cubes and fry in a pan with a little oil and chilli (according to taste). When the bacon starts to darken, add the white wine and let it reduce; meanwhile cut the tomatoes into small pieces, then remove the pancetta from the pan keeping it to one side, and cook the tomatoes over a low heat. Meanwhile, cook the spaghetti in boiling salted water. When the tomato is cooked, return the bacon to the pan with the tomatoes and cook for a few minutes. Drain the spaghetti when cooked ‘al dente’. Sprinkle with plenty of grated pecorino cheese, add the sauce, mix well and serve.

Tips
If you want to prepare authentic spaghetti all’amatriciana, don’t use onion and, above all, try to get hold of some pork jowl meat instead of pancetta.
Trivia
Spaghetti all’amatriciana is one of the most popular dishes of the Lazio cuisine: its origin is in the town of Amatrice.

Step by step

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