Spaghetti alla Amatriciana Traditional

Spaghetti alla Amatriciana Traditional

Pasta

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Cook Time

35 min

Servings

4

Difficulty

Easy

Prep Time

25 min

This Thermomix® recipe for Spaghetti alla Amatriciana Traditional is ready in 35 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This spaghetti alla Amatriciana recipe is a classic of Italian cuisine, and with the Thermomix® it is even easier to prepare! The key is guanciale (or pork cheek), which gives the sauce a unique flavor. If you cannot find guanciale, you can use pancetta, although the flavor will not be exactly the same. Homemade tomato sauce, the spicy touch of chili pepper and grated pecorino cheese complete this delicious and comforting dish. Perfect for a quick and tasty meal any day of the week! I always add a little more pecorino cheese at the end, I love it!

Ingredients (7 ingredients)

  • 75 g Pork cheek (guanciale)
  • 250 g Ripe or canned tomatoes
  • 50 g Pecorino cheese
  • 250 g Spaghetti
  • 1 piece Chili pepper a piece
  • 1 chorreón White wine
  • 1 al gusto Salt

Preparation (6 steps)

1

Prepare the guanciale

75 g of pork cheek (guanciale) in strips and place in a pan. Add a piece of chili pepper. Cook over medium heat until the guanciale is golden brown and crispy. Remove the guanciale and reserve, leaving the fat in the pan.

2

Add the white wine

Thermomix® Setting
2 min/212°F/Speed 1 100

To the pan with the guanciale fat, add a splash of white wine. Cook for 2 Min./100°C/Stufe 1, without the measuring cup, to evaporate the alcohol.

120
3

Prepare the tomato sauce

Thermomix® Setting
15 min/212°F/Speed 2 100

Add 250 g of ripe or canned tomatoes, well chopped, to the pan with the fat and wine. Cook for 15 Min./100°C/Stufe 2, without the measuring cup, until the tomatoes fall apart and the sauce thickens. Remove the chili pepper.

900
4

Integrate the guanciale

Thermomix® Setting
5 min/194°F/Speed 1 90

Incorporate the reserved guanciale into the tomato sauce. Cook for 5 Min./90°C/Stufe 1, with the measuring cup, to integrate the flavors.

300
5

Cook the pasta

While the sauce is being prepared, cook 250 g of spaghetti in a pot with plenty of boiling salted water, following the package instructions, until al dente.

6

Serve

Drain the spaghetti well and serve on plates. Add a spoonful of grated pecorino cheese to each plate and cover with the Amatriciana sauce. Serve with more grated pecorino cheese separately.

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About this recipe

Amatriciana, an emblematic dish of Roman cuisine, has its roots in Amatrice, a small town in the Lazio region. Originally, it was a shepherd's dish, simple but full of flavor, which used ingredients that were easy to find and preserve. I remember the first time I tasted an authentic Amatriciana in a trattoria in Rome; the combination of crispy guanciale, sweet tomato and spicy touch captivated me instantly. Since then, I have tried to recreate that flavor at home, and with the Thermomix® I have managed to simplify the process without sacrificing authenticity. Guanciale, cured pork cheek, is the soul of this dish. Its fat, when melted, impregnates the sauce with a deep and rich flavor that cannot be replicated with pancetta, although the latter may be an acceptable substitute if you cannot find guanciale. Roman pecorino cheese, with its salty and slightly spicy flavor, perfectly complements the sweetness of the tomato and the intensity of the guanciale. Tomatoes, preferably ripe and of good quality, provide the base of the sauce. If you use canned tomatoes, make sure they are of a good brand and do not contain too much acidity. The chili pepper, although optional, adds a spicy touch that enhances the flavors and balances the richness of the dish. To prepare the Amatriciana with the Thermomix®, it is important to follow the steps carefully. When cooking the guanciale in the pan, make sure it is golden brown and crispy, but not burnt. The fat it releases is essential for the flavor of the sauce, so don't throw it away. When adding the white wine, let it evaporate completely so that there is no bitter taste. When cooking the tomato sauce in the Thermomix®, it is important to remove the measuring cup so that the sauce thickens correctly. The temperature of 100°C is ideal for the tomatoes to fall apart and release their juices. When integrating the guanciale into the sauce, use a lower temperature (90°C) so that the flavors mix without the fat separating. If you want to experiment with variations, you can add a little chopped onion at the beginning, along with the guanciale, to give the sauce a sweeter touch. For a vegetarian version, you can substitute the guanciale with sautéed mushrooms with a little liquid smoke to mimic the smoky flavor. You can also add other aromatic herbs, such as oregano or basil, to the tomato sauce. Amatriciana is traditionally served with spaghetti, but you can also use other types of pasta, such as bucatini or rigatoni. Make sure to cook the pasta al dente, as it will finish cooking in the sauce. Serve the pasta hot, covered with the Amatriciana sauce and a generous amount of grated pecorino cheese. You can accompany the dish with a fresh green salad and a good glass of red wine. If you have leftover Amatriciana sauce, you can store it in an airtight container in the refrigerator for a couple of days. You can also freeze it for later use. To reheat the sauce, simply heat it over low heat in a pan or in the Thermomix®. Amatriciana sauce can also be prepared in advance and stored in the refrigerator until serving time. This allows you to save time in the kitchen and enjoy a delicious and comforting dish at any time.

Created by

Elena Ramos

Elena Ramos

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Tags

#Italian #Mediterranean #Hearty #Spicy

Allergens

  • Milk (including lactose)
  • Cereals containing gluten: Wheat

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