All’Amatriciana is a traditional Italian pasta sauce based on guanciale, pecorino romano cheese, tomato, and, in some variations. This beautiful dish lies in the hearts of Rome. Here are some simple tips and mistakes to avoid while cooking Spaghetti all’Amatriciana.
Cooking the guanciale in oil: Don’t fry the guanciale or bacon in oil or any other seasoning.
Adding butter or cream: This dish is very rich and additional condiments would make it too heavy. The final creaminess comes from the Pecorino.
Not using Pecorino Romano: Use only Pecorino Romano as its salty, slightly spicy flavor provides the right counterbalance to the guanciale's sweetness.
Using just any type of pasta: The original recipe calls for spaghetti, though bucatini has become more popular, especially in Rome.
Adding anything else: Adding other ingredients and seasonings like onions, garlic, chili peppers can alter the traditional taste of the recipe.