Pasta all' amatriciana
The bucatini all'amatriciana are born in the municipality of Amatrice, in the province of Rieti.
The seasoned guanciale and the pecorino cheese were among the easy-to-preserve products that the shepherds brought with them during the transhumance of 4 or 5 months and combined them to create the "Gricia" that is the original recipe without tomato that was added only at the end of the 1700s.
It is said that the chef had prepared a gricia with the addition of tomato, on the occasion of a banquet of the Papal Court. The success of the banquet was such that, towards the end of the nineteenth century, all the Roman taverns came to serve the amatriciana and the same were called "matriciani".
Ingredienti
Istruzioni per cucinare
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1
On a large wooden cutting board, begin to prepare the pillow, cut it into strips with a knife.
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2
Meanwhile, heat a non-stick pan on the fire and sauté the pillow.
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3
Cook the bacon until it has become crispy, but be careful not to burn it.
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4
At this point, turn up the heat and pour the white wine making it blend and stirring with a wooden spoon.
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5
When the wine has evaporated, add the peeled tomatoes after cutting them.
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6
Cook the amatriciana sauce for about ten minutes and add the salt.
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7
In the meantime that the sauce finishes cooking, cook the pasta in salted water.
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8
When it is ready, drain it keeping aside a little cooking water in a bowl.
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9
At this point throw the pasta into the pan with the amatriciana sauce. Sauté it for a minute, adding a little cooking water if necessary.
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10
Spread the pasta on the plates and serve your amatriciana with a sprinkling of freshly grated pecorino romano.
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