Rome is the home of Carbonara, Cacio e Pepe and Amatriciana. Amatriciana is a typical dish of the gastronomic tradition of Amatrice, a town in the province of Rieti. The most classic mistake in preparing it is to use garlic or onion to give the sauce character: this recipe has neither. Così Com'è revisits the classic with spaghetti cooked risottata (in the style of risotto) in a Yellow Datterino sauce that adds delicious sweetness and vivid color. Savory slices of guanciale give the balanced taste a slightly salty kick.
Ingredients
- 320 grams bronze-extruded durum wheat spaghetti
- 150 grams of guanciale
- 1 jar of Così Com'è Yellow Datterini Peeled in Juice
- 1 teaspoon of lard (or 2 tablespoons of extra virgin olive oil)
- Pecorino di Amatrice, to taste
For the cream
- 50 grams fresh Pecorino Romano
- 50 ml of water
- Extra virgin olive oil, to taste
- Salt and pepper, to taste
How to make Spaghetti all'Amatriciana (Risotto-Style)
- Cook the guanciale. Cut the guanciale into strips of the same thickness, not too thin. Dissolve a teaspoon of lard in a pan and immediately add the strips of guanciale. Sauté over low heat until the guanciale fat has taken on a nice golden yellow color and a crust has formed. Set the guanciale aside.
- Prepare the scented water. Prepare l'Acqua Profumata (scented water) with the pepper and guanciale: put the rind of the guanciale and crushed peppercorns in a deep pan of cold water and bring to a boil.
- Blend the tomatoes. Put the yellow Datterini tomatoes in a blender, then strain, eliminating all the seeds.
- Cook the spaghetti risotto-style. In the same pan used for the guanciale, drop the raw spaghetti and start cooking it risottata, first by adding some of the pepper-scented water, then by adding the Datterino puree. Mix carefully without breaking the pasta, setting a ladle of puree aside for a finishing touch.
- Make the pecorino cream. Grate the pecorino and put it in a bowl. Add a little water from the pasta and pepper, mixing just long enough to combine the ingredients.
- Finish. Once the spaghetti is cooked al dente, taste and season with salt, considering that the guanciale will add a salty flavor. Remove from the heat and add ¾ of the crispy guanciale.
- Plate. Plate the dish and add a sprinkle of pecorino to the pasta and a pinch of black pepper. Serve with drops of pecorino cream and the rest of the crispy guanciale.
Tips
Cutting the guanciale
- Cut it into strips of the same thickness, not too thin.
- Avoid reducing the guanciale to cubes, since the fat would risk remaining too hard.
Seasoning
Taste before adding salt, since the guanciale adds a salty flavor of its own.
