Traditional Amatriciana
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Traditional Amatriciana
25 minutes total
If you're looking for a taste of Italy, you can't go wrong with Authentic Amatriciana. This Classic Italian pasta dish is easy to make and always hits the spot. In this recipe, we'll show you how to make traditional Amatriciana that is sure to impress your family and friends.
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Ingredients
Serves 4
| 320g (11,3 oz) | Barilla® Spaghetti No. 5 |
| 150g | pork jowl (guanciale) or bacon |
| 100g | onion, peeled and thinly sliced |
| 5 | ripe tomatoes |
| 40g | grated Pecorino Hard sheep cheese |
| 50ml | extra-virgin olive oil |
| to taste | Crushed red chili pepper |
| to taste | Salt and black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Here are five easy steps to cook the perfect traditional amatriciana pasta:
Step 2
In a mixing bowl, whisk egg yolks with 2/3 of the grated Pecorino cheese and a dash of pepper to taste.
- Egg yolks
- Pecorino
- pepper
Step 3
Slice the guanciale into 2mm pieces. Add them to a large skillet over medium heat, then cook until the fat has melted and fry lightly.
- Guanciale
Step 4
Cook spaghetti "al dente" in boiling salted water and drain them. Don’t forget to set aside a little bit of cooking water.
- Spaghetti
Step 5
Combine the pasta al dente with the guanciale in the skillet and mix.
Step 6
Turn off the heat then add the egg mixture alongside the cooking water. Stir for as little as 30 seconds.
Step 7
Sprinkle the remaining 1/3 grated Pecorino cheese on top. Serve to your guests this delicious traditional Italian carbonara!
Passive cooking
Did you know you can now cook your pasta cutting emission by up to 80%? Try using Passive Cooking, and innovative method that involves using residual heat from just-boiled water to cook pasta, eliminating the need for constant boiling and monitoring. The result is a more sustainable, energy-efficient, and time-saving way to cook pasta.