I’m not quite sure when my love affair with amatriciana began. Maybe when I realized that I liked it’s bold, robust flavor more than carbonara’s rich-yet-delicate one? Pronounced ah-ma-treetch-ee-ya-nah (with the middle part said fast!), amatriciana is similar to carbonara with one huge, major difference: the tomato, of course! But, luckily for you, it’s just as easy to make, and in my humble opinion, way more delicious.
You start with some pork — guanciale, traditionally; pancetta, sometimes; though in my case, I totally cheated and used bacon — cook a bit of onion, and add in your tomato. That’s really the essence of amatriciana. Like so many traditional regional dishes, there are many opinions about what’s authentic and what’s not. I say forget all that. Make it so that it’s authentic to you, and probably more importantly, in a way that is quick and easy on a weeknight!
Amatriciana, in Rome at least, is often made with bucatini, which is my personal favorite pasta to pair with the sauce. There wasn’t any bucatini in sight at Whole Foods though, so I opted for some linguini instead. You could use spaghetti, rigatoni, any shape of pasta you like, really! Here’s how to make it: Read more »