Amatriciana: the recipe by Sean

Amatriciana is a classic pasta dish of Roman Cuisine, originating, possibly, from Amatrice, a small town in central Italian (which was severely hit by an earthquake a few years ago).
The key ingredient is cheecklard, a fattier version of pancetta, bacon, which could (but should not) be used alternatively.
Here is the recipe I used.

Amatriciana: ingredients

For 4 to 5 people, accordo to appetite.

  • 500g pasta (use the whole packet, it is usually 500gr).
  • 25g (8 or 9oz) of cheeklard
  • A spoonful of Extra Virgin Olive Oil
  • A dash of dry white wine
  • 400g (15oz) of tomato sauce or pelati
  • 1 red hot pepper (or less).
  • 100g (3.5oz) of freshly grated Pecorino Romano
  • Salt and Black pepper

As you can see two of these ingredients are also in Cacio e Pepe. This is the beauty of Roman Cuisine: take away or add a couple of things and you end up with another masterpiece pasta dish.

To learn about the procedure, watch my video recipe by clicking here! Enjoy. If you liked this recipe, share it on your social networks and don’t forget to have a look at the section dedicated to the most famous recipes.

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Sean Altamura

Half English / half Italian, I was born in Naples and named after S. Connery. I am a naturally curious person and I have taken on many interests throughout my life. I am an English teacher. However, I love travelling and I have visited many countries spanning five continents. I became involved in food a few years ago, when I organised an English lesson focussed on Cheese Tasting. Since then, I have become a Cheese Taster (Onaf), and a Youtuber, shooting many videos about food. I am greatly honoured to be collaborating with La Buona Tavola, and I hope I’ll be able to share many interesting stories and experiences with our Readers.

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