Spaghetti all’Amatriciana

Name: Spaghetti all’ Amatriciana
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: Olive oil 1 tbsp; carrots 2 pc; garlic 2 pc; shallots 2 pc; dry white wine 50-80 ml; chunky tomatoes 1000 ml; brown sugar 1 tsp; Salt 1 tsp; Pepper 4 pinches; Chili 3 pinches; balsamico 1 tsp; spaghetti 500 g; parmesan 50 g; Parsley 1 bunch; Olive oil 4 tbsp

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Spaghetti All Amatriciana Recipe Picture — Spaghetti All Amatriciana Recipe Image © Thomas Sixt.

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

Today I show you my Spaghetti all’Amatriciana recipe.

The classic of the simple, Italian cuisine comes from the mountain village Amatrice.

This village is located in the province of Rieti between Lazio and Abruzzo.

The dish is also known as Bucatini all’Amatriciana.

Bucatini are slightly thicker spaghetti with a hollow space.

I bring the pasta dish with spaghetti on the table and show you today a vegetarian version of this pasta.

I wish you good luck!

Table of Contents

1. Recipe Spaghetti all Amatriciana
2. Nutritional Values
3. Shopping List for Spaghetti all’Amatriciana
4. More Ideas for Pasta

1. Recipe Spaghetti all Amatriciana

Spaghetti all’Amatriciana for gourmets – below is the recipe for easy cooking.

Here is a note about bacon: for the original recipe you need “Guanciale”, an air-dried bacon from the pork cheek.

An alternative is a breakfast bacon or a fat, air-dried bacon.

A Montepulciano d’Abruzzo Cerasuolo DOC, a rosé from the Montepulciano grape, is recommended as a suitable wine.

You can also serve a strong white wine or a red wine with this dish.

Spaghetti all’ Amatriciana

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2

Calories 524

Total Time 30 Min.

Preparation Time 15 Min.

Cook Time 15 Min.

Simple guide to prepare spaghetti amatriciana

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Ingredients

Ingredients for the tomato sauce
1	tbsp	Olive oil
2	pc	carrots
2	pc	garlic
2	pc	shallots (You can also use onions, shallots are finer!)
50-80	ml	dry white wine (Optional!)
1000	ml	chunky tomatoes
1	tsp	brown sugar
1	tsp	Salt
4	pinches	Pepper
3	pinches	Chili
1	tsp	balsamico
500	g	spaghetti (they’re also gluten-free!)
Decoration and taste kick
50	g	parmesan (finely grated or planed with a potato peeler)
1	bunch	Parsley (for frying and as an addition to the sauce)
4	tbsp	Olive oil (to fry the parsley)

Instruction

Prepare herbs

Place a pot with water to boil spaghetti and bring to the boil.

To decorate, pluck some of the parsley leaves with a little stem and fry in a pan with olive oil for 2-3 minutes until crispy.

Place the crispy parsley on a plate with kitchen crepe and season with salt.

Grated parmesan — Freshly grated parmesan.

Grate cheese

Grate the parmesan finely and place in a bowl.

Sweat the vegetables for spaghetti all'Amatriciana — Sauté vegetables

Prepare sauce

Cut the carrots into small cubes, cut the shallots into fine rings, finely dice the garlic and sauté all the vegetables in a pan.

The vegetables should take on a little colour.

The garlic should get a light light brown roast, this is important for the typical Italian taste!

Tomato sauce for spaghetti al Amatriciana close-up — Tomato sauce in pot

Sauce complete

Deglaze with the white wine and bring to the boil briefly.

Add the chunky tomatoes. Bring the sauce to the boil and season to taste with salt, pepper, sugar and chilli.

Gourmets add some balsamic vinegar to the sauce.

Add the rest of the finely chopped parsley to the sauce and let it simmer gently.

Pasta cooking

Season the salted water with salt. The pasta water may taste like sea water.

I add some olive oil to the water, so I learned that from an Italian chef!

Put the spaghetti or bucatini in the boiling water and cook them al dente according to the instructions on the packet and then pour them off.

Bacon slices in the pan — Bacon slices in pan.

Optional Bacon

Fry the pancetta or bacon in the pan.

Finish with rosemary and get ready to serve.

Serve

Arrange the spaghetti all’ Amatriciana either white/red or mix the spaghetti directly with the sauce and place on the plate rolled up with a meat fork.

Decorate the pasta dish with the finely grated parmesan and fried parsley and serve quickly.