What is pasta Amatriciana?

Pasta Amatriciana is a classic Italian pasta dish originating from the town of Amatrice in the Lazio region of Italy. It's known for its simple yet flavorful combination of ingredients:

Key Ingredients:

* Guanciale: A cured pork cheek, similar to pancetta but with a more intense flavor.

* Tomato sauce: Typically San Marzano tomatoes for their sweetness and acidity.

* Pecorino Romano cheese: A sharp, salty sheep's milk cheese, grated on top.

* Pasta: Typically spaghetti or bucatini.

* Onion: Sometimes used for a hint of sweetness.

* Red pepper flakes: For a touch of heat (optional).

Preparation:

1. The guanciale is diced and rendered in a pan until crispy.

2. Onion is added if using, and cooked until softened.

3. Tomatoes are added and simmered until thickened into a sauce.

4. Red pepper flakes are added for extra heat, if desired.

5. The sauce is seasoned with salt and pepper.

6. Pasta is cooked al dente and tossed with the sauce.

7. Pecorino Romano cheese is grated on top and served immediately.

Characteristics:

* Flavor: Rich, savory, slightly salty, with a balanced sweet and tangy tomato sauce.

* Texture: Creamy sauce with al dente pasta and crispy guanciale.

* Simplicity: Amatriciana is a simple dish with few ingredients, emphasizing the quality of the ingredients.

Variations:

* Amatriciana alla Gricia: This variation omits the tomato sauce, using only guanciale, pecorino Romano, and pasta.

* Amatriciana with garlic: Some recipes include garlic for added flavor.

* Amatriciana with other pasta shapes: While spaghetti and bucatini are traditional, other shapes can be used like rigatoni or penne.

Amatriciana is a classic and beloved Italian dish for its bold flavors and simplicity. It's a true testament to the power of a few high-quality ingredients coming together to create something truly delicious.