I fucked up carbonara last week so i thought id try amatriciana (as some commenters suggested). Had never heard of this dish so i checked in silver spoon (which is supposed to be a decent book for italian recipes). The only thing i did differently is to add pecorino at the end.
by Plane_Tradition5251
14 Comments
Delete this before the Romans come for your head 😂
JK it does look pretty darn good, I would totally eat that BUT it isn’t amatriciana: as a Roman myself, no onions and no olive oil / butter in the recipe. Just guanciale, tomato and pecorino. My dad used to add some chilli to it because he looooooooooooves chilli, but I don’t, I like it the simple way it is.
It looks pretty good!
You really don’t need the oil, there’s plenty of fat on the guanciale if you add it to a cold pan and heat it slowly. While you’re at it, skip the onions – not because it’s not in the authentic recipe but because it dominates the pork and tomato combo. I’d also suggest frying a whole pepper which you remove at some point instead of slicing it. Finally, I suggest reducing the sauce a little bit more and then add a ladle of pasta water – this makes it more homogeneous.
I’m shocked and slightly saddened that this is the silver spoon recipe.
It looks delicious and pecorino is so good
Closer to an arabiata if anything but definitely looks tasty
Hot takes:
1. Amatriciana is the worst Roman Pasta.
2. Gricia is better than Carbonara.
No wine? Typically add some white wine just before removing the guanciale. Cook the alcohol off and then fry the tomatoes in the guanciale drippings/vino.
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Looks delicious. I’ll be right over…
Wow. Congratulations. I want 🤩🥺
as a first attempt its not bad, the only thing that hurts me a little is that guanciale, need to render it completely like bacon before adding anything else, also dump the silver spoon it is soo outdated and not in a good way like Il Talismano
I have never heard of this either. It looks really tasty, and I appreciate all the pictures.
I appreciate the choice of la molisana. It’s my favourite
Lucky enough to have spent 3 years living in Rome and can confirm, no onions or chilli. Although I’m not offended by a little chilli if ppl use it, I do consider the onions a big no no. Might I suggest you get a microplane to grate you cheese, it will make the consistency sooo much more satisfying for you. Also amatriciana in Rome, will only ever by made with bucatini or rigatoni, you’ll enjoy it much more than spaghetti. Better bite and better sauce catchers