Amatriciana (amatriciana tradizionale)

Ingredients

• 400 g spaghetti or bucatini
• 150 g Amatrice-type guanciale (cured at least 30 days from salting)
• 1 tsp extra virgin olive oil
• 50 ml dry white wine
• 400 g tomato passata and/or chopped peeled tomatoes
• 1 small fresh or dried chilli and/or black pepper
• Salt
• 60 g grated pecorino (Amatrice type or Pecorino Romano)

Method

1. Cut the rind off the guanciale and slice it into strips.
2. Brown the guanciale in the oil over low heat until the foam from the rendered fat has gone, then pour in the white wine.
3. When the strips are golden-yellow, lift them out and set aside, leaving the fat in the pan.
4. In the same pan add the tomato, salt and chilli and/or pepper; cook over high heat for 10–20 minutes from the boil, until the sauce is creamy.
5. Return the guanciale to the sauce and cook for another 5–10 minutes.
6. Meanwhile cook the pasta al dente in salted water and drain.
7. Toss the pasta with the sauce and serve with grated pecorino.

Tips

• The recipe follows the EU traditional speciality guaranteed specification “Amatriciana Tradizionale” (Regulation 2020/395): the sauce contains 18–30 % guanciale, 69–81 % tomato and 0.5–1 % oil; the quantities above fall within these limits.
• The specification excludes garlic, onion and pancetta.
• It does not fix the amounts of pasta and cheese: spaghetti or bucatini are traditional, although short pasta is also used.

Related topics

🍝 Amatriciana · Spaghetti · Bucatini · 🧀 Pecorino · 🫒 Olive oil · 🍷 White wine

Sources

• Commission Implementing Regulation (EU) 2020/395 — Amatriciana Tradizionale (TSG)

Servings: 4

Themes