Recipe
Make This Amatriciana Sauce to Honor Amatrice
As summer came to its close, and the autumn leaves started to color, we all felt the bitter sweetness of returning to school and our lives.
The Italian people, however, faced the worst earthquake they had seen in years. The regions of Lazio, Umbria, and Le Marche had experienced earthquakes ranging up to six in magnitude on the Richter scale. The small town of Amatrice, famous for its Amatriciana sauce, was turned into rubble. To honor the town and its people, I’ve prepared a rendition of the sauce while retaining its soul of simplicity.
The original ingredients for the Amatriciana sauce includes Guanciale (pork cheeks), Pecorino (sheep milk cheese), and tomatoes. Since Guanciale is difficult to find and can be expensive, the recipe uses bacon to substitute since it's the closest in terms of texture and flavor. The Pecorino cheese can be found at some supermarkets but you can substitute it with something more common like Parmesan.
In this recipe, I will be using spaghetti as the pasta, bacon as the substitute, and Pecorino as the cheese.
#SpoonTip: I've watched numerous videos online of native Italians using this technique, and it introduces an entirely new dimension to pasta sauces. I know, I know—the only real Italian thing about me is my first name. But you have to trust me on this one.
Pasta Amatriciana
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Servings: 2
Ingredients
- 2 servings pasta ~4 ounces
- 2 tomatoes
- 2 strips bacon
- 2 tablespoons Pecorino cheese
- Olive oil
- Salt
- Pepper
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
The more pasta, the more water. It's best to start off with less than you need because you can always add water as it boils. Drop some salt into the pot of water to help lower the heat capacity and bring to a boil.
Step 7
Step 8
Step 9
Step 10
Step 11
Step 12
Step 13
Step 14
Step 15
Step 16
Step 17
Step 18
Step 19
Step 20
Step 21
Step 22
Step 23
Step 24
Step 25
There are a lot of steps but the entire recipe itself is really simple. It embodies what Italian cooking is. There were only three main ingredients but those three ingredients combined to form an explosion of palate stimulation.
I love food because it is so universally relate-able. It doesn't matter where you're from or what you know, if it's delicious, it's delicious! Everyone can connect with a dish. Perhaps by making this recipe, you can connect and feel the warmth of Amatrice and honor this contribution they have given to the world.