Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, pasta all’amatriciana. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Order Pasta Delivery From Your Favorite Omaha Restaurants. Today we will discover the original recipe of Pasta all' Amatriciana. A classic dish of Italian gastronomic tradition, a true symbol of our culinary culture all over the world.
Pasta all’Amatriciana is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. Pasta all’Amatriciana is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook pasta all’amatriciana using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Pasta all’Amatriciana:
- Get 1 tbsp olive oil
- Take 150-175 g unsmoked bacon, cut into ribbons
- Make ready 1-2 onions, sliced
- Get 3 cloves garlic, chopped
- Make ready 1 fresh red chili, chopped
- Make ready 1 (400 g) tin chopped tomatoes
- Get 1 tbsp tomato purée
- Prepare 1 dried bay leaf
- Take 1/2 tsp dried oregano
- Get Salt & black pepper
- Make ready 200 g pasta of your choice
- Prepare Knob butter
- Make ready Parmesan cheese, grated
Bring a large pot of lightly salted water to a boil. Bring a large pot of cold water to a boil and add salt to taste. Transfer the cooked sauce to a large heavy skillet over medium-high heat. Sugo all'amatriciana (Italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in Romanesco dialect), also known as salsa all'amatriciana, is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino cheese from Amatrice, tomato, and, in some variations, onion.
Instructions to make Pasta all’Amatriciana:
- In a dry frying pan and cook the bacon on a medium heat to remove excess salt. Set the bacon aside on kitchen towel and wipe the frying pan clean.
- Heat the olive oil in the frying pan and cook the bacon until beginning to crisp. Set the bacon aside on fresh kitchen towel.
- Add the onion to the pan and fry gently for 2 minutes. Only stir if necessary to avoid sticking.
- Add garlic and fry for a further minute, the add the chili, tomatoes, tomato purée, bay leaf and oregano, stirring gently but thoroughly and cook on a medium heat for 10 minutes. Half-fill the tomato tin with cold water, swirl it around and add. Return the bacon to the pan, stir thoroughly and cook for a further 10 minutes. Remove and discard the bay leaf. Taste and season as wished. If you want a slightly more liquidy sauce, add a little of the pasta water before you drain it (Step 5 below).
- Meanwhile, cook the pasta according to instructions, drain in a colander and toss the butter in. Serve immediately onto warmed pasta dishes, cover the pasta with the sauce and sprinkle with Parmesan.
Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region. Heat oil in a large heavy skillet over medium heat. For a quick and flavorful classic, saute bacon or pancetta and add onions, garlic and red pepper flakes. Second, by only partially cooking the pasta in the water, we let it finish cooking in the sauce, thereby absorbing a more flavorful liquid. I just came back from a trip to Rome, where I ate a lot of the Roman triad of pastas: cacio e pepe, carbonara and Amatriciana.
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