"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Click Here to Login
Thread Tools Display Modes
Old 03-31-2012, 01:24 PM   #1
Executive Chef
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Spaghetti All´ Amatriciana

Good evening,

How do you Spaghetti All´ Amatriciana ? Would enjoy all your feed back ...

Firstly, this is a spicy flavorful dish consisting of pancetta, tomato, hot chili pepper and pasta from the mountains outside of Roma, called the Latium. It is traditionally made with smoked pancetta, however, for those who do not eat pork, turkey bacon can work. Regular pancetta or bacon will work well. I use Bucatini ( or penne pasta as well ).

Here is my family recipe :

1 / 2 cup olive oil E.V.
1 pound of bacon ( or turkey bacon ) or pancetta
2 large onions finely chopped
2 large garlic cloves finely minced
2 small dried red chili peppers
cayenne pepper, salt and freshly ground black pepper
28 ounces of tomato ( fresh and ripe ) or a can of Italiam plum tomatoes
1 pound of spaghetti or linguini or penne pasta
Freshly grated Pecorino ( ewe milk aged Fiore Sardo )

1. heat oil in heavy large saucepan over medium low heat
2. add bacon or pancetta and cook until deep golden and stir occasionally and this should take 20 mins.
3. transfer to bowl using slotted spoon
4. pour off all except 1/2 cup of the pancetta or bacon fat from saucepan
5. add onions and cook until golden, stirring frequently about 20 mins.
6. add garlic and dried chili peps and sauté 1 minute, pressing chilies to release their seeds.
7. add tomatoes and crush with spoon and increase heat to high
( I use fresh tomatoes that are juicy and very very ripe )
8. add pancetta and simmer until thickened - 5 mins. or so.
9. season with cayenne, salt and blk. pepper
10. Can add a tablespoon of tomato paste to thicken if needed
11. boil pasta, or spaghetti, until tender however, firm to bite.
12. serve the sauce on top of pasta, and toss. add cheese and toss again.

Serve with crusty warm bread and a good red wine or Prosecco white sparkling wine.

Have nice wkend.
Margi Cintrano.

Margi Cintrano is offline   Reply With Quote
Old 03-31-2012, 01:28 PM   #2
Chef Extraordinaire
Addie's Avatar
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
I love Bbucatini. It is a fun pasta to eat. You can only get one strand on your fork at a time.
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 03-31-2012, 01:43 PM   #3
Executive Chef
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
@ Addie,

ha ha ... It is delicious ... That is our lunch for Monday ... with a salad ... some warm Apulian bread and white wine, Prosecco ... Tonite, restaurant with the 3 boys and my younger dtr., son in law and the Vet ...

Thanks for feedback.
Have nice holiday, lovely wkend.
Margi Cintrano is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 03:56 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2022, Jelsoft Enterprises Ltd.