Pasta Amatriciana: UNHOLY Edition – Italian RANCETTO Recipe

A blasphemous version of Spaghetti Amatriciana? This recipe from Umbria, Italy—Pasta col Rancetto— is approved by the Academy of Good Eating 😉 What do YOU think? Is this traditional pasta recipe disgusting… or delicious? Let us know in the comments!

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In this PIATTO™ video recipe, we present:

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Pasta Amatriciana: the Unholy Variation of Umbria
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INGREDIENTS (serves 4)
Rancetto (guanciale o pancetta a bit rancid): 200 g
Tomato Purée (using San Marzano or similar tomatoes): 800 g
Pecorino cheese: 80 g
Pasta (Spaghetti, Umbricelli): 320 g

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TABLE OF CONTENTS
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00:00 – intro
00:10 – Umbrian Amatriciana Pasta

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“Rancetto” which means rancid. Let me show you what I mean by rancid. Notice how the fat is slightly yellow. A touch rancid. This is actually an acquired taste maybe but it’s a very tasty piece of meat. Since we are speaking about the ingredients the other important ingredient that differentiate this one from an amatriciana is measuring this beautiful aromatic herb. Compared to the amatriciana there’s also the added benefit of having sweet onions to it. Just like the amatriciana we’re going to saute the guanciale or the pancetta whichever you choose and in the drippings the oil the fat that is coming out of the pancetta and guanciale we’re going to then saute the onions one or two onions together with some margoram then we’re going to dump the sauce on it. And by the way here I’m using a mix of san marzano tomatoes with some fresh datterini from Sicily. We reduce the sauce a little bit while the pasta is cooking and then we combine everything just as usual. (speaking in foreign language) (speaking foreign language) [speaking italian] (speaking foreign language) (sizzling) (speaking in foreign language) Now we are adding the tomato sauce, our marjoram, some salt, and we’ll let it reduce while the pasta is cooking. (speaking in foreign language) (speaking in foreign language) So what type of pasta are we going to use for the rancetto? Traditionally in Umbria, something called umbericelli, which are similar to “pici”, so probably in your ears, you’re just about to hear one blasphemy after the next. You don’t know anything about this too, right? Handmade water and flour, no egg, pasta, that is elongated like a spaghetti. And it’s more rustic in its size and texture. If you can find the umbericelli, I bet you won’t. Just stick with the spaghetti. Any long pasta we do here. Hey, this recipe was delicious but if you’re hungry for more, check out my latest book Pasta Affair 50 authentic Italian recipes from Italy. You will find a step-by-step guide for each recipe including tips and tricks. Start a pasta affair, available on Amazon. The sauce is ready, now we’re going to combine our pancetta back in with the pasta that is ready as well. Then we finish off with pecorino cheese, more marjoram and your Flavia then is ready to sample it. (speaking in foreign language) just for good] [speaking italian] [speaking italian] [speaking italian]