All amatriciana recipe: 60 photos
Pasta AllAmatriciana
Bucatini allAmatriciana Recipe
Bucatini allAmatriciana
FAQ
Amatriciana sauce, known in Italian as sugo all'amatriciana (Italian: [ˈsuːɡo allamatriˈtʃaːna]; alla matriciana in Romanesco dialect) or as salsa all'amatriciana, is a pasta sauce made with tomatoes, guanciale (cured pork cheek), pecorino romano cheese, black pepper, extra virgin olive oil, dry white wine, and salt.
Pasta all'amatriciana (or matriciana) is a typical dish of Roman trattorias and taverns but originally from the town of Amatrice, in the province of Rieti. The basic ingredients are basically three: pecorino, guanciale and tomato sauce.
Ingredients. The main difference between Amatriciana and Arrabiata sauces is the inclusion of cured pork. Amatriciana sauce is made with guanciale, a type of cured pork cheek, while Arrabiata sauce does not contain any meat. Instead, Arrabiata sauce is made with garlic, red chili peppers, and tomatoes.
Gricia is pork-forward; the noodles are punctuated with chewy bits of meat and glossed with its savory fat, as well as the pepper and cheese. Carbonara adds an egg, which makes the “sauce” creamy, while amatriciana loses the egg and adds tomatoes, their acidity balancing the richness of the pork and cheese.
Complexity of Flavors: Salsa alla Puttanesca and Salsa all'Amatriciana offer intricate flavor profiles. Choose Puttanesca for a briny, Mediterranean experience, and Amatriciana for a Roman-inspired umami-rich delight.