Authentic Sugo all'Amatriciana Recipe
Amatrice, Italy
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Introduction & history
To prepare the famous Amatriciana pasta sauce, two ingredients are essential: pecorino cheese and a cured Italian pork jowl salami known as guanciale, a traditional ingredient for which there is considered to be no proper substitute. Guanciale is known to have a deeper, richer, sweet-savory pork flavor than both Italian pancetta or bacon, and due to its high fat-to-meat ratio, it has a meltingly tender texture. Some recipes also advise adding onion or even garlic to Amatriciana, which has become a fairly common practice both in Italy and abroad as it makes the sauce a little sweeter. However, locals from Amatrice, the birthplace of this pasta sauce, consider this a serious offense. In fact, every local chef, gourmet, and food enthusiast will insist that there are only six ingredients in a genuine Amatriciana sauce: guanciale, pecorino cheese, white wine, black pepper, peperoncino, and tomatoes, preferably from San Marzano.... Read more
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Cooking tips
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guanciale
As stated previously, cured pork jowl is considered to be one of those fundamental ingredients for which there are no proper substitutes. Guanciale has a much richer, sweet-savory pork flavor than both Italian pancetta or bacon, and due to its high fat-to-meat ratio, it has a meltingly tender texture. Because it is rubbed with black pepper and other spices before curing, avoid adding extra pepper ... Read more -
cheese
While most recipes use the piquant sheep cheese pecorino Romano, the original recipe favors local products such as pecorino Amatriciano which is known to be less salty and tangy. -
pasta
According to the original recipe, Amatriciana sauce has been traditionally served with spaghetti. However, nowadays bucatini are more often associated with this sauce, especially on restaurant menus, and sometimes even rigatoni, maccheroni, or tortiglioni are used.
Recipe variations
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The Original Spaghetti alla Matriciana
Ready in 30minLocally known as sugo alla Matriciana, this sauce is made of a few simple but fundamental, locally produced ingredients. Published on the official website of the city of Amatrice, this recipe is often referred to as the original, and it has been proudly protected by the Italian city of Amatrice with a designation of origin.
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Italian Academy of Cuisine's Bucatini all'Amatriciana
Ready in 30minThe following is considered to be the classic go-to recipe for bucatini all'Amatriciana, as it was published by the Italian Academy of Cuisine. Unlike the case with the traditional recipe, here the pasta of choice is bucatini, not spaghetti, and wine is not included in the sauce, which is made only with guanciale, pecorino Romano, tomatoes, peperoncino, salt, and pepper.
The Original Spaghetti alla Matriciana
PREP 10min
COOK 20min
READY IN 30min
Locally known as sugo alla Matriciana, this sauce is made of a few simple but fundamental, locally produced ingredients. Published on the official website of the city of Amatrice, this recipe is often referred to as the original, and it has been proudly protected by the Italian city of Amatrice with a designation of origin.
Ingredients
The Original Spaghetti alla Matriciana
400g (14 oz) spaghetti
100g (3.5 oz) guanciale di Amatrice
75g (5 tbsp) pecorino Amatriciano, finely grated
350g (12.3 oz) San Marzano tomatoes, diced
50 ml (1/4 cup) dry white wine
1 peperoncino (chili pepper)
salt and pepper, to taste
Preparation
The Original Spaghetti alla Matriciana
Cut the guanciale into small cubes.
Heat a large saucepan over high heat, then, add the guanciale and sauté for a few minutes.
Pour the wine into the pan, then scrape the bottom of the pan, releasing any bits that have stuck. Take the guanciale bits out of the pan and reserve them on the side.
Add tomatoes and the peperoncino to the same pan and cook them for a few minutes, adding salt to taste. Throw the guanciale bits back into the sauce. Cook until it thickens. Remove the peperoncino, which at this point should have given its flavor. Set aside.
Meanwhile, cook the spaghetti in salted water until al dente and drain.
Toss the spaghetti with the sauce and add the pecorino Amatriciano. Stir well and serve hot.
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