Amatriciana – Chef Legend in Rome shares Pasta Recipe

A visit to “Luciano – Cucina Italiana” where chef-owner Luciano Monosilio shows his recipe of Pasta Amatriciana. For his Carbonara he received a Michelin Star at age 27, these days he opens one causal restaurant after another – and shows here his favorite pasta: Amatriciana
Instagram: @luciano_cucinaitaliana
Michelin: Selected

Luciano’s Carbonara recipe: https://youtu.be/SsUGomHw85o
Luciano‘s Cacio e Pepe recipe: https://youtu.be/mlh8pAMQsOA

Welcome back guys. So today
I’m going to show you something very different, a different technique of 
how to make the Amatriciana at home. So here in “Luciano” actually we don’t use the tin 
tomato but we make the tomato sauce from fresh tomatoes. So find nice tomatoes 
and then you start making your tomato sauce. So you have to wash them properly 
before and after you cut the tomato in four parts. Actually for six portions or 
four portions we use 10 tomatoes Almost done Done. The tomatoes are ready. And 
then we start with the celery We just use two pieces of celery It’s very important to wash the celery very well 
because it’s very dirty underneath. So we wash and then the same what we did with tomato. It’s 
important as you see it must be very big pieces, no small ones, Okay? They have to be big. And then 
you put all the celery inside, a little bit leaves as well. And then three carrots, maybe, no 
sorry, four! Four carrots it depends. If you have a big ones, then three. If you have like this 
one medium sized: four. It’s enough. So it’s also here it’s very important, don’t remove the skin! 
You just have to wash it probably, the carrots after Okay we remove, and then we do 
the same as with the celery: big pieces And at the end we put one onion We remove all the skin After we cut the onion also in
big pieces. It doesn’t matter! It must be big, Okay? After this we remove what we don’t 
need. Sorry guys, a Tiramisu for the customer So now we have a big tray full of the 
ingredients. So we have tomato, onion, celery and carrots. Actually the people when they 
make the traditional Amatriciana they don’t use the celery and carrots 
Actually they use only onion (and tomato) but I decided to put all of these ingredients inside the 
sauce because this is like a rustic tomato sauce. Now I’m going to show you what 
happens. So we put salt on top and olive oil After this the tomato sauce is ready 
and then we bake it. So we put it in oven 100 180° C, 356° F for 40 minutes done! And then we wait So now the tomato sauce is ready. You can 
see it’s a little bit soft, It’s very soft. Also the celery, the carrots they 
are soft. We just keep the tomato sauce (without the fiber) Okay, now some more olive oil And then we blend with a hand blender So now I try It’s perfect, we don’t need 
to put any more salt So the sauce is ready. We remove the hand blender.
We need to strain a little bit with a sieve. Okay And then with a with 
a ladle we push little bit down why do we do this? we do this process for 
splitting the skin from the tomato juice So all the fiber, all the 
skin. So that’s why we strain a little bit Now the sauce is very smooth. So we are 
ready to cook the pasta. So actually here at “Luciano Cucina Italiana” for making Amatriciana we use Mezze Maniche, half sleves
like this one, like Rigatoni just half size we cook pasta and then we start 
to prep the base of our Amatriciana So here we have Guanciale. We 
cut in the same size what we use for the Carbonara. Same size, big cubes 
like this one, and then we start to deep fry in the pan. So we turn the heat on, the pan temperature is 
very low. Then we take some Guanciale And then we put on the pan. You see the pan it’s 
not cold… It’s cold! It’s not hot As we are waiting for the Guanciale we start 
to prepare the base for the Amatriciana. We need some chili. Fresh chili. We like this very spicy. And 
then we have some Guanciale fat. We use it like olive oil. If you don’t want to 
use the fat you can use also the olive oil extra virgin olive oil, It doesn’t matter. 
But actually we use the fat from guanciale because we really like 
the taste of pork cheeks. So that’s why now we put the heat a little bit more high also we start to fry a little bit. The Guanciale 
is working now. It’s starts to make a sound The chili is almost ready We remove little bit of the fat.
A touch of fat we remove. And then tomato sauce The pasta is ready We remove all the fat One more in, this one we can save 
for next one. And after we finish with the Pecorino cheese. Only Pecorino It’s too much sauce To make it a bit more nice, it was too much sauce because there is a lot of tomato sauce Nice, so and now we finish with a little 
bit more cheese, and then we are ready for plating the Amatriciana. So you see now the 
color is a little bit light but this one depends on the kind of tomato that we 
use. So actually we use the tomato that was red but it was not very… I forgot the 
word “maturo” it was not very ripe it was a little bit yellow inside, that’s why 
actually when we put olive oil, we made an emulsion we put it inside with a little bit of hurry. So the high 
temperature make the colors a little bit more light. That’s why So now the Amatriciana is ready 
and then we are ready to plate Guanciale and then we finish with some Parmesan 
and Pecorino cheese on top. This is our Amatriciana from “Luciano Cucina Italiana”
Enjoy! Thank you