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Bucatini all'amatriciana | Print |
Most Romans will claim that this dish belongs to them! But Abruzzo has a claim to it because the mountain town of Amatrice, where the Amatriciana sauce originated, was part of the region of Abruzzo (province of L'Aquila) until 1923, when it became part of the province of Rieti in the region of Lazio. The shepherds would prepare this dish with the ingredients they had available to them and take it out to pasture. The original recipe contained pancetta (bacon), pecorino cheese, and spaghetti. Later, tomatoes and olive oil were added. In the crisis of the sheep farming business that ensued, the children of shepherds moved out to larger towns (like Rome) and opened restaurants, making the Amatriciana recipe famous all over the country.
Ingredients (for 4 people)

1/4 lb. bacon (smoked bacon adds good flavour, but regular "pancetta" or even a chunk of prosciutto work very well), chopped into strips or cubes
1 medium onion, chopped finely
4 Tbsp. olive oil
1/4 tsp. crushed red pepper (or less if you don't like too much heat)
1/4 cup white wine (chardonnay, or pinot grigio work well)
1 can of peeled or diced tomatoes (without other spices) (14.5 oz. can)
1 lb. spaghetti, bucatini, or vermicelli
6 Tbsp. grated pecorino romano cheese
2 Tbsp. parmesan cheese (optional)


Cut up the bacon or prosciutto and the onions (make onions thin). Add these ingredients and the crushed red pepper to a pan with the olive oil and cook over low heat until the onions are soft and transparent, stirring frequently.

Meanwhile, heat the water to cook the pasta in a separate pan.

Going back to the sauce, turn the heat up to medium and add the white wine. Let the wine evaporate almost completely.

Add the peeled tomatoes. Stir to crush them a bit, and let simmer until the pasta is done (stir to avoid sticking; turn heat off if sauce begins to dry up too much, add a spoonful of the water from the pasta to the sauce in this case).

Put the pasta in the boiling water, and add about 1 tsp. salt. Don't overdo it with the salt because the pecorino cheese is very salty.

When the pasta is done, drain it and put it in the pan with the sauce. Stir to coat all the pasta. Add the pecorino cheese and stir until everything is mixed well.

Serve with extra pecorino or parmesan cheese at the table.
 
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