Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, tagliatelle all’amatriciana. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Giuseppe's back with another Italian classic! Amatriciana is definitely a delicious less-is-more kinda sauce which is traditionally served with bucatini. Sugo all'amatriciana (Italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in Romanesco dialect), also known as salsa all'amatriciana, is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino cheese from Amatrice, tomato, and, in some variations, onion. Gli spaghetti all'Amatriciana si possono conservare in un contenitore ermetico in frigorifero per un giorno al massimo.
Tagliatelle all’amatriciana is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Tagliatelle all’amatriciana is something that I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook tagliatelle all’amatriciana using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Tagliatelle all’amatriciana:
- Make ready 500 g Tagliatelle
- Prepare 150 grams bacon
- Take 1 chunk of onion
- Make ready 2 chunks of garlic
- Take 1/2 teaspoon sugar
- Get 1 dl white wine
- Prepare 2 cans peeled tomato
- Prepare Parmesan
- Get Olive oil
- Prepare Salt
- Get Pepper
Reteta tagliatelle all'amatriciana cu guanciale de Amatrice si pecorino. The Kitchen with Great Italian Chefs. Quick, simple, and utterly delicious, this bucatini all'amatriciana recipe - like many other classic Italian pasta dishes - stands. It could be said that bucatini all'amatriciana and spaghetti alla carbonara are the 'Romulus and Remus' of Roman cooking.
Steps to make Tagliatelle all’amatriciana:
- Cut the bacon into small cubes. Also, cut onion and garlic.
- In one pan fry bacon until it becomes crispy.
- In the second pan put olive oil. When oil becomes warm add onion. Add garlic. Add salt and pepper.
- When the onion starts getting color put white wine and cook it for about 4 minutes. After that add peeled tomato. Cook it until sauce becomes thickly. At the end of the cooking process add bacon and sugar. The sauce is ready.
- To cook tagliatelle al dente, start by bringing a pot of water to a boil and adding the pasta to it. Then, after the pasta has been cooking for 6 or 7 minutes(read instructions at your product package), try tasting a piece of it. If it’s still crunchy, keep cooking it in 30-second intervals until it’s firm but no longer.
- When the tagliatelle are ready mix them with the sauce that we prepared.
- When you serve your dish, you can add a little bit of parmesan on top of it and olive oil.
Quick, simple, and utterly delicious, this bucatini all'amatriciana recipe - like many other classic Italian pasta dishes - stands. It could be said that bucatini all'amatriciana and spaghetti alla carbonara are the 'Romulus and Remus' of Roman cooking. No two dishes typify the local cuisine better than these two yet. Pasta all'amatriciana: la ricetta originale romana ideale per ogni occasione. Siete pronti a scoprirne tutti i segreti?
So that’s going to wrap this up with this exceptional food tagliatelle all’amatriciana recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
