The recipe for pasta all'amatriciana

Pasta all'amatriciana: an authentic taste of Roman cuisine Roman cuisine is renowned throughout the world for its simplicity and authenticity, based on quality ingredients and recipes passed down from generation to generation. Among the most famous and loved dishes of the Roman tradition, pasta all'amatriciana, gricia and carbonara stand out. Each dish has its own history and unique identity, although they can often seem similar due to the common use of the same basic ingredients: pasta, bacon, pecorino and black pepper.

Differences between amatriciana, gricia and carbonara

Amatriciana, gricia and carbonara are three iconic dishes of Roman cuisine, each with its distinctive characteristics.

• Pasta all'amatriciana, originally from the municipality of Amatrice, in the province of Rieti, is prepared with bacon, tomato, pecorino romano and black pepper.
• Gricia, also native to the Lazio area, is similar to amatriciana but does not include the use of tomatoes.
• Finally, carbonara, perhaps the most famous of the three, is made up of bacon, eggs, pecorino romano and black pepper, without the addition of tomato.

The original recipe for pasta all'amatriciana

Preparing real pasta all'amatriciana requires few ingredients but a lot of attention to detail to obtain a tasty and satisfying dish. Here is the original recipe:

Amatriciana ingredients

• 320 g of pasta (preferably rigatoni or spaghetti)
• 150 g of bacon
• 400 g of peeled tomatoes
• 50 g of grated pecorino romano
• Freshly ground black pepper
• Salt to taste
• Extra virgin olive oil (optional)

Amatriciana procedure

Start by cutting the bacon into cubes or thin strips, then brown it in a pan with a drizzle of extra virgin olive oil until it becomes crispy. Purists avoid oil because the fat in the bacon is enough.

Remove a few strips of bacon and set aside. In the meantime, drain the peeled tomatoes and cut them into small pieces.

Add the peeled tomatoes to the browned bacon and cook over medium-low heat for about 10-15 minutes, until you obtain a thick and tasty sauce. Season with salt and pepper to taste.

In the meantime, cook the pasta in plenty of salted water following the cooking times indicated on the package. When the pasta is al dente, drain it and transfer it to the pan with the tomato sauce and bacon.

Add the grated pecorino romano and mix everything well until you obtain a creamy and enveloping consistency. Add the pieces of bacon that you kept aside.

Serve the pasta all'amatriciana piping hot, garnishing each dish with a generous sprinkling of freshly ground black pepper and, if desired, additional pecorino romano.

The wrong recipe with organic cherry sauce

To give a touch of authenticity and freshness to your amatriciana pasta, you can consider using organic cherry sauce. This condiment, inspired by Sicilian traditions, brings with it unmistakable sweetness and aroma.

The cherry tree, grown organically, combines with the fresh aroma of basil, Nocellara oil from Messina and salt from Trapani, creating an enveloping mix of Mediterranean flavours. The organic cherry sauce adds a touch of freshness and authenticity to the amatriciana pasta, enhancing its flavors and making the dish even more irresistible to the eyes and palate.

Pasta all'amatriciana, original and non-original recipe

Pasta all'amatriciana represents one of the most genuine and appreciated dishes of Roman cuisine. With its intense flavors and simplicity, it brings with it the authenticity of Italian culinary traditions.

By following the original recipe and using quality ingredients, it is possible to prepare a dish that will conquer the palate of anyone who loves good food.