I think the guanciale got too crispy, but it tasted really good.
by gimme-sip-cmon-share
7 Comments
gimme-sip-cmon-share
Recipe comment: cook guanciale, set aside, cook onions & garlic in the grease (I know a lot of traditional amatriciana recipes don’t do onions or garlic, but some do, and I wanted them). Add San Marzano crushed tomatoes, add guanciale back, cook on very low slow heat for 2 hours. Cook linguine (again, not traditional amatriciana pasta but it’s what I had), add pasta water to sauce, finish pasta in the sauce, add freshly grated pecorino Romano.
upvoter222
I want to be kind, but I have to say that this is the least authentic carbonara recipe I’ve ever seen.
7 Comments
Recipe comment: cook guanciale, set aside, cook onions & garlic in the grease (I know a lot of traditional amatriciana recipes don’t do onions or garlic, but some do, and I wanted them). Add San Marzano crushed tomatoes, add guanciale back, cook on very low slow heat for 2 hours. Cook linguine (again, not traditional amatriciana pasta but it’s what I had), add pasta water to sauce, finish pasta in the sauce, add freshly grated pecorino Romano.
I want to be kind, but I have to say that this is the least authentic carbonara recipe I’ve ever seen.
It still makes my mouth water, though.
Looks good sister
Looks great would love some of that now
https://youtu.be/_OQDO8LLNrs?si=es8XbF8de1qHKiMn
Looks delicious man, crispy guanciale actually sounds perfect for some extra texture. That sauce looks thick as hell too, bet it slapped
This is the original recipe from the official town of Amatrice website, if you’d like to try making it the traditional way:
[Gli spaghetti all’amatriciana](https://www.comune.amatrice.rieti.it/gli-spaghetti-allamatriciana/)
(It contains neither garlic nor onion.)