Recipe of Pasta Amatriciana

Pasta Ingredients for 4 starving persons!

320 gr of pasta (bucatini or spaghetti)
fresh pepper – 1 gr
10 gr. of pork cheek (guanciale)
350 gr. Of peeled tomatoes or tomatoe’s puree
Extra Virgin Olive Oil
Roman Pecorino cheese
Black pepper

Put a large saucepan of water on to boil. Finely chop the fresh pepper and put aside. Then finely cut the pork cheek and cook it in a pan over medium heat with extra virgin olive oil, until it becomes crisp and transparent. Put aside the pork cheek in a dish and prepare the tomato sauce in the same pan used for the pork cheek in order to absorbe its sauce. Add salt to the boiling water, add the pasta and cook it. When pasta is ready, drain it and put it in a bowl with the tomato sauce, add the pork cheek and stir it well. Sprinkle with the Roman Pecorino cheese and a grating of black pepper. Enjoy our recipe of pasta Amatriciana and “buon appetito”!

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A Bit of History…

History of Amatriciana

Originated in the town of Amatrice, the Amatriciana is one of the most famous Italian pasta dishes. Originally, the recipe was prepared only with guanciale (cured pork cheek) and grated pecorino cheese (and called Gricia) reflecting the local products easily available. However, during the 18th century tomato sauce was added to the preparation creating what we now know as Amatriciana. The recipe became more and more famous in the Rome region in the early 19th century because of the strong ties between Rome and Amatrice and quickly became a ‘classic’ of the Roman cuisine and part of the Italian traditional food . The tomato-less Gricia is still prepared in central-italy, however it is the tomato-enriched amatriciana that is more well-known all over the country and the world. And while the dish is sometimes prepared with spaghetti, the use of bucatini (long, hollow tubular pasta) is a traditional habit.

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