Spaghetti Amatriciana by Vito Chef (Italia) Original Recipe used from my Roman friends.
Spaghetti Amatriciana by Vito Chef (Italia) Original Recipe used from my Roman friends.
by Cooking_Vito_e_Daisy
3 Comments
Cooking_Vito_e_Daisy
Hello Everyone,
I’m Vito a homemade chef from Italy.
Below the recipe and the procedure description.
[If you need more info here you can find the full video where you can find all the phases to cook Amatriciana Italian Style](https://youtu.be/wgwW-dGSA4g)
**RECIPE x 4:**
* Spaghetti 500gr / 17,5oz * Guanciale 125gr / 4,2oz (If you can find it use Bacon/Pancetta) * 1/2 Glass of White wine * Olive oil 1 tablespoon * Peeled tomatoes 400gr / 14oz * Pecorino 100gr / 3,5oz * 1 whole chilli (or powder)
**PROCEDURE:**
1. Remove the spiced crust from the Guaciale (of if you like you can leave it) 2. Add the guanciale in a pan with a tablespoon of olive oil and let it brown (cook for 4min and stir) 3. Add a Whole chilli (I prefer chilli powder too) 4. White wine (cook for 2min) 5. Add water in a pot and when it starts to boil put the salt in it 6. Keep aside the Guanciale 7. Add the peeled tomatoes In the same pan and cook for 10min (stir from time to time ++++ Add some tablespoons of hot water if the mix becomes too dry) 8. Add guanciale and stir e shot 9. The pasta should be drained when it is still a little bit hard 10. Add Pecorino and stir
​
Buon Appetito 🙂
smearing
Just seeing the word makes me violently crave the Amatriciana pizza from Young Joni
kantrol86
I know that in Italy garlic doesn’t go in amatriciana but I vastly prefer it with garlic or garlic and shallots. It’s also good with a ball of burrata on the side but that’s a bit excessive.
I’ve played around with the size of the guanciale. When it’s too thin, it burns easily which doesn’t make for great amatriciana. Big chunks render/brown without burning.
When im cooking the guanciale, I’ll usually put it in an unoiled pan on low heat to render fat out of the guanciale. 5-10mins.
Use that fat to brown the 1/2 teaspoon red pepper flakes and then garlic/shallots. 5mins. Then 2-3 teaspoons tomato paste. Then deglaze with white wine.
If the tomato’s are soft, hand crush. If they’re tough, immersion blender. Add tomatos. Simmer 20-30mins while boiling water.
Throw the macaroni in afterwards, crank the heat up and stir/toss it in the sauce for 1-3mins. Off heat, add pecorino. Not Roman style but recognizable and tastes good to me.
3 Comments
Hello Everyone,
I’m Vito a homemade chef from Italy.
Below the recipe and the procedure description.
[If you need more info here you can find the full video where you can find all the phases to cook Amatriciana Italian Style](https://youtu.be/wgwW-dGSA4g)
**RECIPE x 4:**
* Spaghetti 500gr / 17,5oz
* Guanciale 125gr / 4,2oz (If you can find it use Bacon/Pancetta)
* 1/2 Glass of White wine
* Olive oil 1 tablespoon
* Peeled tomatoes 400gr / 14oz
* Pecorino 100gr / 3,5oz
* 1 whole chilli (or powder)
**PROCEDURE:**
1. Remove the spiced crust from the Guaciale (of if you like you can leave it)
2. Add the guanciale in a pan with a tablespoon of olive oil and let it brown (cook for 4min and stir)
3. Add a Whole chilli (I prefer chilli powder too)
4. White wine (cook for 2min)
5. Add water in a pot and when it starts to boil put the salt in it
6. Keep aside the Guanciale
7. Add the peeled tomatoes In the same pan and cook for 10min (stir from time to time ++++ Add some tablespoons of hot water if the mix becomes too dry)
8. Add guanciale and stir e shot
9. The pasta should be drained when it is still a little bit hard
10. Add Pecorino and stir
​
Buon Appetito 🙂
Just seeing the word makes me violently crave the Amatriciana pizza from Young Joni
I know that in Italy garlic doesn’t go in amatriciana but I vastly prefer it with garlic or garlic and shallots. It’s also good with a ball of burrata on the side but that’s a bit excessive.
I’ve played around with the size of the guanciale. When it’s too thin, it burns easily which doesn’t make for great amatriciana. Big chunks render/brown without burning.
When im cooking the guanciale, I’ll usually put it in an unoiled pan on low heat to render fat out of the guanciale. 5-10mins.
Use that fat to brown the 1/2 teaspoon red pepper flakes and then garlic/shallots. 5mins. Then 2-3 teaspoons tomato paste. Then deglaze with white wine.
If the tomato’s are soft, hand crush. If they’re tough, immersion blender. Add tomatos. Simmer 20-30mins while boiling water.
Throw the macaroni in afterwards, crank the heat up and stir/toss it in the sauce for 1-3mins. Off heat, add pecorino. Not Roman style but recognizable and tastes good to me.