Pasta Amatriciana
Description
Classic traditional Roman pasta at home!
lemmuh
材料
spaghetti
400 g
kosher salt
for pasta water (1-1.5%)
extra virgin olive oil
3 tablespoons
diced pancetta/guanciale
4 oz
crushed red pepper
1/2 teaspoon
dry white wine
1/3 cup
peeled San Marzano tomatoes
14 oz
kosher salt
to taste
freshly grated Pecorino Romano cheese
50 g or more for garnish
作り方
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1
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Place peeled tomatoes in a bowl, then crush by hand.
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2
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Oil in a large skillet over medium heat.
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3
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Add pancetta and cook until crisp and golden.
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4
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Add wine and cook, scraping the bottom of the skillet.
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5
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Cook and stir until the wine nearly evaporates.
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6
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Add tomato and red pepper and bring it to a simmer.
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7
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Simmer the sauce for 10 mins or until the sauce thickens.
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8
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Season with salt.
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9
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Meanwhile, bring water to a boil in a large pot. Add pasta
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10
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Reduce pasta cooking time by 1min so we FINISH it in the PAN
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11
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Transfer the pasta to the skillet and toss until combined.
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12
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Add the grated pecorino cheese and toss once more.
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13
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Serve.
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コツ・ポイント
An authentic Amatriciana recipe calls for bucatini, guanciale, tomato and pecorino. You should use guanciale if you can.
このレシピの生い立ち
I make pasta a LOT more than my family expected for the table, and I realized I didn't introduce this classic recipe!
つくれぽ みんなのつくりましたフォトレポート
lemmuh
