How to cook Amatriciana

If you’re a fan of Italian cuisine, you’ve probably heard of Amatriciana. This classic dish hails from the town of Amatrice in the Lazio region of Italy and has gained popularity worldwide for its flavors. Whether you’re a beginner or an experienced cook, mastering the art of cooking Amatriciana is a must for any food enthusiast. In this article, we will guide you through the step-by-step process of creating this delectable dish.

To start with, let’s gather the necessary ingredients for Amatriciana:

– 200 grams of guanciale (or pancetta), diced
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 400 grams of canned peeled tomatoes
– 1 teaspoon of red pepper flakes (adjust according to your preference for spiciness)
– 400 grams of spaghetti or bucatini pasta
– Grated Pecorino Romano cheese, for serving
– Salt and black pepper, to taste
– Olive oil

Now that we have all the ingredients, let’s move on to the cooking process:

1. Heat a drizzle of olive oil in a large skillet over medium heat. Add the diced guanciale (or pancetta) and cook until it turns crispy and golden. This step is crucial as it provides the base flavor for the sauce. Stir occasionally to ensure the meat cooks evenly.

2. Once the guanciale is crispy, add the chopped onion to the skillet. Sauté until the onion becomes translucent and slightly caramelized. This will enhance the overall sweetness and depth of flavor in the dish. Add the minced garlic and cook for an additional minute.

3. Pour the canned peeled tomatoes into the skillet, crushing them with the back of a wooden spoon to release their juices. Stir everything together well, then season with salt, black pepper, and red pepper flakes. Adjust the amount of red pepper flakes according to your taste preference for spiciness.

4. Reduce the heat to low, cover the skillet, and let the sauce simmer for about 20-30 minutes, stirring occasionally. This allows the flavors to meld and develop a rich, hearty sauce. If the sauce looks too thick, you can add a splash of water or pasta cooking water to achieve the desired consistency.

5. While the sauce is simmering, cook the pasta in a pot of generously salted boiling water until al dente. The cooking time will vary depending on the type of pasta you choose. Refer to the packaging instructions for an approximate cooking time.

6. Once the pasta is cooked, save a cup of the pasta cooking water before draining. Add the drained pasta directly to the skillet with the sauce, tossing it well to ensure every strand is evenly coated.

7. If the sauce seems too thick, gradually add some of the saved pasta cooking water to loosen it up. This will help the sauce adhere better to the pasta and prevent it from becoming dry.

8. Serve the Amatriciana pasta hot, garnished with a generous sprinkle of grated Pecorino Romano cheese. The sharp and salty flavor of the cheese perfectly complements the spiciness of the sauce.

Now you know how to cook Amatriciana, a classic Italian dish that will undoubtedly impress your guests or satisfy your own cravings for Italian comfort food. Don’t be afraid to experiment or make slight modifications to suit your taste. Buon appetito!