Amatriciana sauce with pasta
Amatriciana sauce is one of the most beloved Italian sauces, originating from the town of Amatrice, located in the Lazio region. This sauce represents a perfect combination of flavors, making it ideal to accompany different types of pasta, such as spaghetti, bucatini, or rigatoni. Its preparation involves a series of essential steps, each contributing to creating an unforgettable culinary experience.
To start, you will need fresh and quality ingredients. Begin by gathering 150 grams of guanciale, a type of pork that adds a specific and deep flavor to the sauce. If you do not have guanciale, you can use pancetta, but the taste will be slightly different. You will also need 400 grams of pasta, 400 grams of canned tomatoes (or fresh chopped tomatoes), a small onion, extra virgin olive oil, salt, freshly ground pepper, and of course, grated parmesan for a delicious finish.
Start by cutting the guanciale into small cubes, about 1-2 centimeters. Heat a large skillet over medium heat and add a few tablespoons of olive oil. When the oil is hot, add the guanciale and cook it for about 5-7 minutes until it becomes crispy and golden. The aroma it will release throughout the kitchen is indescribable and will set the stage for the next step.
Meanwhile, put a large pot of water to boil and add salt. When the water is boiling, add the pasta and cook it according to the package instructions so that it is al dente. While the pasta is boiling, add the finely chopped onion to the skillet with the guanciale, allowing it to sauté for a few minutes until it becomes translucent. Once the onion is ready, add the canned tomatoes, salt, and pepper to taste. Let the sauce simmer on low heat for 10-15 minutes, stirring occasionally to combine the flavors.
When the pasta is ready, drain it and add it directly to the skillet with the Amatriciana sauce. Mix well to ensure that each strand of pasta is coated with that rich and flavorful sauce. Serve the pasta immediately, sprinkling grated parmesan on top and, if desired, crumbled boiled eggs for an extra creaminess and flavor. This detail transforms a simple dish into a true culinary masterpiece, bringing a pleasant contrast of textures.
Amatriciana sauce is not just a recipe, but a gastronomic experience that combines tradition and a passion for cooking. Savor every bite and enjoy every flavor that transports you straight to the heart of Italy.
Cut the onion in half, then into slices. Finely chop the garlic and bacon into thin strips. Remove the stems from the tomatoes and put them in boiling water. Take them out and rinse them in very cold water. Peel them, cut them into quarters, remove the seeds, and then slice them. Let the onion, garlic, and ham fry in olive oil until browned, then add the canned tomatoes. Simmer on low heat for 15 minutes, then add the slices of tomato and season with salt. Cook the pasta according to the package instructions. Drain them but keep some of the water. Mix the pasta with the onion sauce, add a few tablespoons of the cooking water, and finish by adding the chopped parsley. Serve the pasta with amatriciana sauce on a platter and sprinkle with the crumbled eggs mixed with parmesan.
Ingredients: 3 peeled onions, 2 cloves of garlic, 200g of bacon, 6 tomatoes, 2 tablespoons of olive oil, 1 can of peeled tomatoes, salt and pepper, 500g of pasta, 4 tablespoons of finely chopped parsley, 2 hard-boiled eggs, 1/2 cup of grated Parmesan.
