How to Make an Amatriciana: A Classic Italian Pasta Dish

Amatriciana is a classic Italian dish that originates from the town of Amatrice in the Lazio region of central Italy. This simple yet dish is made with few ingredients but packed with bold flavors that will tantalize your taste buds. In this article, we will guide you through the process of making a Amatriciana.

Ingredients:
– 200 grams guanciale (cured pork jowl), diced
– 400 grams spaghetti
– 1 tablespoon extra-virgin olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon red pepper flakes (adjust according to your spice preference)
– 400 grams canned San Marzano tomatoes, crushed
– Salt, to taste
– Grated Pecorino Romano cheese, for serving
– Freshly ground black pepper, to taste
– Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Heat a large skillet over medium heat and add the diced guanciale. Cook until crispy and the fat has rendered, stirring occasionally. This step is crucial as it adds a deep, smoky flavor to the . Remove the guanciale from the skillet, leaving the rendered fat behind.

2. In the same skillet, add the extra-virgin olive oil and chopped onion. Sauté until the onion becomes translucent and slightly golden. Add the minced garlic and red pepper flakes, cooking for an additional minute to release their flavors.

3. Pour the crushed San Marzano tomatoes into the skillet, season with salt, and bring the sauce to a simmer. Reduce the heat to low and let the sauce cook for about 15-20 minutes, allowing the flavors to meld together.

4. Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to the package instructions. Reserve some of the pasta cooking water before draining.

5. Add the cooked and drained pasta to the skillet with the sauce. Toss the spaghetti in the sauce until well coated. If the sauce seems too dry, add some of the reserved pasta cooking water to loosen it up. This will help the sauce cling to the pasta better.

6. Now, it’s time to add the star ingredient – the crispy guanciale. Toss it with the pasta, distributing it evenly throughout the dish.

7. Serve the Amatriciana in bowls, topped with a generous sprinkle of grated Pecorino Romano cheese. Season with freshly ground black pepper and garnish with freshly chopped parsley for a hint of freshness.

Amatriciana is best enjoyed immediately, while the pasta is still hot and the flavors are at their peak. The combination of the smoky and salty guanciale, tangy tomatoes, and spicy kick from the red pepper flakes creates a harmonious flavor profile that will transport you straight to the heart of Italy.

Whether you’re preparing a weeknight dinner or hosting a special occasion, mastering the art of making an authentic Amatriciana will surely impress your guests and satisfy your cravings for a taste of Italy.

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