Amatriciana

Amatriciana pasta recipe (Pasta all’Amatriciana) is a famous first course of Roman trattorias and restaurants, originally born in Amatrice, a small town in the district of Rieti. The ingredients are basically four: red pepper, pecorino romano, guanciale and peeled tomatoes.
Other ingredients, such as garlic and onion, are not present in the authentic Amatriciana pasta recipe but are present in the recipe of the district of Rome. In addition, the type of pasta used in the Amatriciana sauce born in Amatrice is spaghetti, while bucatini (that are nothing more than very thick spaghetti holed in the center) are typical of the area of Rome.
Wanting to respect the traditional recipe of pasta all’Amatriciana, in this recipe we’ll use just spaghetti, pecorino romano, guanciale, red pepper and peeled tomatoes.

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