Traditional Spaghetti Allamatriciana Recipes

ENZO'S SPAGHETTI ALL'AMATRICIANA

Steps:

• Heat olive oil in a large skillet over medium heat. Add guanciale and cook, stirring frequently until slightly browned, about 7 minutes. Remove guanciale to a plate. Leave a bit of the rendered fat in the skillet and discard the rest.
• Add onion to the skillet and cook and stir until softened, about 5 minutes. Add garlic and red pepper flakes; cook for 1 minute. Return guanciale to the skillet and cook for 1 to 2 minutes. Pour in white wine and cook until wine has reduced slightly, about 3 minutes.
• Stir in canned tomatoes, breaking up whole tomatoes with a spoon. Pour 1/3 cup water into the tomato can, swirl around to rinse the can, and pour into the skillet with remaining 2/3 cup water and tomato paste. Bring sauce to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, for 1 hour.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Ladle out about 1/2 cup of the pasta water, add to the sauce in the skillet, and mix well. Drain spaghetti and stir into the sauce until well combined.
• Sprinkle generous amounts of Pecorino Romano cheese over each serving, and garnish with basil.

SPAGHETTI ALL'AMATRICIANA

Steps:

• In a large skillet, cook guanciale over medium heat until crisp, stirring occasionally, 5-8 minutes. Remove with a slotted spoon, drain on paper towels. Add carrots, onion and butter to pan drippings; cook until vegetables are tender, 5-7 minutes. Season with 1/2 teaspoons salt and 1/2 teaspoon pepper. Add half the garlic, rosemary and sage sprigs; cook until fragrant, 2 minutes., Stir in wine; cook until reduced, 2-3 minutes. Add tomatoes; bring to a boil. Reduce heat to low; simmer partially covered until sauce is thickened, stirring occasionally, 30-40 minutes., Remove and discard rosemary and sage sprigs; cool sauce slightly. In batches, add sauce to blender. Cover and process until desired consistency. Return sauce to pan. Stir in half of reserved guanciale, remaining garlic, salt and pepper. Add olive oil and red pepper flakes. Set aside; keep warm., In a large saucepan cook spaghetti according to package directions for al dente. Drain pasta, reserving 1 cup pasta water. Add drained spaghetti to pan with sauce; toss to combine. Add enough reserved pasta water for sauce to reach desired consistency. Garnish with remaining guanciale. If desired, sprinkle with cheese and fresh basil leaves.

SPAGHETTI ALL'AMATRICIANA

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Meanwhile, unroll the pancetta. Cut it into 1-inch long chunks, and then slice each chunk thinly across the grain.
• Heat the olive oil in a large skillet over moderately low heat. Add the pancetta and cook until it renders some of its fat, about 5 minutes. Do not allow it to crisp. Add the onion and cook until soft, about 10 minutes. While the onion is cooking, add the pasta to the boiling water.
• Add the red pepper flakes and parsley to the onion mixture and cook briefly to release their fragrance. Add the vinegar and simmer briefly until it evaporates, then add the tomato puree and 1/4 cup of the pasta water. Simmer briefly to blend.
• When the pasta is just shy of al dente, drain it and return it to the warm pot over moderate heat. Add the sauce and cook briefly so the pasta absorbs some of the sauce, then transfer the pasta to a warmed serving bowl and shower with the pecorino. Serve immediately.