Amatriciana is a classic Italian pasta dish that originates from the town of Amatrice. It is a simple yet flavorful dish that showcases the deliciousness of guanciale, a type of Italian cured pork cheek. If you’ve always wanted to try making Amatriciana at home but didn’t know where to start, you’ve come to the right place. In this blog post, we’ll guide you through the steps of mastering the art of making Amatriciana with guanciale.

What is Guanciale?

Guanciale is a popular Italian charcuterie product made from cured pork cheek or jowl. It has a rich, fatty flavor and a delicate texture that adds depth to any dish it is used in. Unlike pancetta or bacon, guanciale is not smoked, which allows its natural flavors to shine through. In an Amatriciana sauce, guanciale is the star ingredient that adds a unique savory taste.

Ingredients for Amatriciana:

  • 200g guanciale, sliced into small strips
  • 400g canned peeled tomatoes
  • 400g spaghetti
  • 1 medium-sized onion, finely chopped
  • 3 cloves of garlic, minced
  • 1 teaspoon red pepper flakes (adjust according to your spice preference)
  • 1/2 cup pecorino Romano cheese, grated
  • Salt and pepper to taste

Step-by-Step Instructions:

Step 1: Heat a large pan over medium heat and add the guanciale. Saute the guanciale until it becomes crispy and releases its fat. This will take around 5-7 minutes.

Step 2: Remove the crispy guanciale from the pan and set it aside. Leave the rendered fat in the pan as it will enhance the flavor of the sauce.

Step 3: In the same pan, add the chopped onion and minced garlic. Saute until they become translucent and fragrant, around 2-3 minutes.

Step 4: Pour in the peeled tomatoes, crushing them with your hands or a spoon. Stir well to combine with the onion and garlic mixture.

Step 5: Add the red pepper flakes to the sauce and season with salt and pepper to taste. Reduce the heat and let the sauce simmer for about 15-20 minutes, allowing the flavors to meld together.

Step 6: While the sauce is simmering, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente.

Step 7: Drain the cooked spaghetti and add it directly to the pan with the Amatriciana sauce. Toss the spaghetti with the sauce, ensuring it is well-coated.

Step 8: Sprinkle the grated pecorino Romano cheese over the pasta and toss again to combine. This will add a salty and tangy flavor to the dish.

Step 9: Serve the Amatriciana pasta immediately, garnishing each plate with a generous amount of crispy guanciale on top. Buon appetito!

By following these step-by-step instructions, you can master the art of making Amatriciana with guanciale. This dish is guaranteed to impress your family and friends with its authentic flavors and depth. Don’t forget to pair it with a glass of Italian red wine for a truly delicious dining experience. Enjoy cooking and savoring this classic Italian pasta dish!

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