Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
Today I show you my Spaghetti all’Amatriciana recipe.
The classic of the simple, Italian cuisine comes from the mountain village Amatrice.
This village is located in the province of Rieti between Lazio and Abruzzo.
The dish is also known as Bucatini all’Amatriciana.
Bucatini are slightly thicker spaghetti with a hollow space.
I bring the pasta dish with spaghetti on the table and show you today a vegetarian version of this pasta.
I wish you good luck!
Table of Contents
1. Recipe Spaghetti all Amatriciana
Spaghetti all’Amatriciana for gourmets – below is the recipe for easy cooking.
Here is a note about bacon: for the original recipe you need “Guanciale”, an air-dried bacon from the pork cheek.
An alternative is a breakfast bacon or a fat, air-dried bacon.
A Montepulciano d’Abruzzo Cerasuolo DOC, a rosé from the Montepulciano grape, is recommended as a suitable wine.
You can also serve a strong white wine or a red wine with this dish.
Spaghetti all’ Amatriciana
Cooked, photographed and written down by chef Thomas Sixt.
Simple guide to prepare spaghetti amatriciana
Ingredients for the tomato sauce
|shallots (You can also use onions, shallots are finer!)
|dry white wine (Optional!)
|spaghetti (they’re also gluten-free!)
Decoration and taste kick
|parmesan (finely grated or planed with a potato peeler)
|Parsley (for frying and as an addition to the sauce)
|Olive oil (to fry the parsley)
Place a pot with water to boil spaghetti and bring to the boil.
To decorate, pluck some of the parsley leaves with a little stem and fry in a pan with olive oil for 2-3 minutes until crispy.
Place the crispy parsley on a plate with kitchen crepe and season with salt.
Grate the parmesan finely and place in a bowl.
Cut the carrots into small cubes, cut the shallots into fine rings, finely dice the garlic and sauté all the vegetables in a pan.
The vegetables should take on a little colour.
The garlic should get a light light brown roast, this is important for the typical Italian taste!
Deglaze with the white wine and bring to the boil briefly.
Add the chunky tomatoes. Bring the sauce to the boil and season to taste with salt, pepper, sugar and chilli.
Gourmets add some balsamic vinegar to the sauce.
Add the rest of the finely chopped parsley to the sauce and let it simmer gently.
Season the salted water with salt. The pasta water may taste like sea water.
I add some olive oil to the water, so I learned that from an Italian chef!
Put the spaghetti or bucatini in the boiling water and cook them al dente according to the instructions on the packet and then pour them off.
Fry the pancetta or bacon in the pan.
Finish with rosemary and get ready to serve.
Arrange the spaghetti all’ Amatriciana either white/red or mix the spaghetti directly with the sauce and place on the plate rolled up with a meat fork.
Decorate the pasta dish with the finely grated parmesan and fried parsley and serve quickly.
2. Nutritional Values
3. Shopping List for Spaghetti all’Amatriciana
So that it goes fast here a short overview to the ingredients:
- Spaghetti or Bucatini (thick spaghetti with cavity)
- carrots, garlic, parsley, shallots
- Tomatoes in pieces
- Dry white wine or Prosecco
- salt, pepper, sugar, chili
- Parmesan or Pecorino
- olive oil
I prepare the spaghetti all’Amatriciana vegetarian.
If you want to add the bacon, you can add bacon strips right at the beginning and sweat with the vegetables.
4. More Ideas for Pasta
Comments, Cooking Questions and Answers
Below you can write to me directly.
Please don’t forget the star rating on the recipe, 5 stars means you liked it!