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.
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.