Pasta all’Amatriciana is a dish that faithfully represents the Italian culinary tradition. Originating in the small town of Amatrice, in the heart of Lazio, this recipe has become an icon of Italian cuisine throughout the world. Its simplicity and the harmonious combination of tasty ingredients make it a true culinary treasure. In this article, we will explore the history of this traditional preparation and discover how to make it to delight the palate with authentic Italian flavours.

Personally, I love to prepare this dish on Sundays when I get together with my family to share a meal. Although I do not follow the traditional recipe to the letter, I like to add garlic and onion, or sometimes just one of them, to enrich the flavour. I also add generous amounts of pecorino and parmesan cheese to make the sauce creamy and tasty.

Ingredients

• 300g of fettuccine
• 3 slices spicy bacon
• 1 clove of garlic
• Chopped onion
• Salt and pepper to taste
• 8 tablespoons EVO oil
• 1/2 glass of white wine
• Chilli
• 1 bottle of tomato puree
• 50g Parmesan cheese
• 50g Pecorino Romano

How to prepare

• Boil the water for the pasta and when it comes to the boil, add salt. If we buy a healthy piece, first remove the rind and cut it into slices of about 1 cm and then into half-cm strips.
• Take a frying pan, add oil, garlic, onion and chilli pepper, fry on a low flame, when the garlic and onion are golden brown, add the guanciale and fry well, raise the flame and add the wine, wait for the smell of the wine to evaporate, then add a bottle of tomato puree and cook for 10 minutes.
• When the fettuccine are cooked, drain them and put them back in the pile, add the sauce and mix everything together, sprinkling it with parmesan and pecorino cheese.
• Now all you have to do is serve and enjoy a fantastic pasta dish!

Note:

You can replace the guanciale with pancetta.