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Sailboat Galley – Spaghetti Amatriciana

Pasta all amatriciana or amatriciana is a typical dish of Roman trattorias and taverns but originally from the town of Amatrice, in the province of Rieti. The basic ingredients are basically three: pecorino, guanciale, and tomato sauce.

Amatriciana is a pasta sauce that originated in the city of Amatrice in Italy during the 1700s. With its medium-bodied structure and fresh character, Montepulciano d’Abruzzo is the ideal companion for amatriciana pasta.

Bucatini all amatriciana is an ode to simplicity rich smoked pork, sweet tomatoes, heat from chili peppers, and the sharp, salty kick of pecorino cheese. Because amatriciana is a classic dish it has a long history and because it is Italian, this history is controversial and hotly disputed.

OceanWaveSail Galley-Spaghetti Amatriciana

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

Servings

4 sailors

Ingredients:

  • Spaghetti 0.7 lb (320 g)
  • Guanciale 5 oz (150 g)
  • Fine salt to taste
  • Fresh chili pepper 1
  • Peeled tomatoes 0.9 lb (400 g)
  • Pecorino Romano cheese ¾ cup (75 g) - for grating
  • Extra virgin olive oil to taste
  • White wine ¼ cup (50 g)

How to prepare it:

  • To prepare spaghetti Amatriciana (spaghetti with tomato and bacon), first boil the water to cook the pasta in, then add salt. Prepare the sauce: take the guanciale, remove the pork rind 1 and cut it into slices about 1/4-inch (1 cm) thick 2 then into strips about 1/8-inch (1/2 cm) wide 3.
  • Heat a drizzle of oil in a pan, preferably a stainless steel skillet, add the whole chili pepper 4 and the guanciale cut into strips 5; brown over low heat for 7-8 minutes until the fat has melted and the meat is crunchy; stir often to prevent it from burning. Once the fat has melted, pour in the white wine 6, turn up the heat and let it evaporate.
  • Transfer the guanciale to a plate 7 and set aside, pour the peeled tomatoes into the same pan, breaking them up with your hands directly into the cooking liquid 8, continue cooking the sauce for about 10 minutes. As soon as the water boils, pour in the spaghetti 9 and cook them al dente.
  • Add salt to taste, remove the chili pepper from the sauce 11, add the guanciale strips to the pan 12 and stir to mix.
  • Once the spaghetti are cooked, drain them and add them directly to the sauce in the pan 13. Sauté the pasta very quickly to mix it well with the sauce. If you like the pasta al dente you can turn off the heat otherwise pour a little of the pasta cooking water to continue cooking. To finish, sprinkle with grated pecorino cheese 14: your spaghetti all’Amatriciana is ready to be served 15!

Spaghetti Amatriciana (spaghetti with tomato and bacon) can be stored in an airtight container in the refrigerator for up to one day. Freezing it is not recommended.

TIPS

If you are passionate about other real recipes for spaghetti Amatriciana, after tasting our version try the other variations using garlic or onion or sweating with water instead of wine… then choose your favorite! For this version we used spaghetti no. 3, but spaghetti no. 5 and spaghettoni will do just fine too. Try it!

INTERESTING FACT

After the terrible earthquake that destroyed the town of Amatrice, as well as nearby towns and villages, in August 2016, many people around the world showed their support, including restaurants, which contributed to the fundraising for the reconstruction by donating money for each dish of Amatriciana ordered, making this recipe a symbol not only of a country, but of an entire struggling population.




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