Pasta Amatriciana | Traditional Pancetta Pasta Recipe | Pasta all’Amatriciana

Today’s recipe for Pasta Amatriciana is a classic blend of chilis, tomatoes, and that differential ingredient, cured pork...making it loaded with lively and complex flavors.

CLICK ON THIS LINK TO DOWNLOAD THE RECIPE & DIRECTIONS:
https://aquickrecipe.com/download/pasta-amatriciana-recipe-download-a-quick-recipe_eps_22/

Here are the ingredients you’ll need:
3/4 pound pancetta, or guanciale, if available
extra virgin olive oil
28 ounces of pureed tomatoes or tomato sauce
1/2 cup of dry white wine
2 tablespoons of kosher salt for pasta water
1 teaspoon of Calabrian chili paste, or red chili flake
1 cup of grated cheese
1 pound of tubular pasta, like bucatini or rigatoni
additional kosher salt and coarse black pepper for seasoning to your taste.

So that you can jump to the topic in the episode that you may want to review more closely, here is where to find it in the timeline:

00:00 Introduction
00:30 Trimming the Rind of the Pancetta
00:41 Cutting Pancetta into Uniform Pieces
00:58 Start Water for Pasta and Begin Browning of Pancetta
01:19 When Pancetta Is Fully Browned, Remove It, But Leave the Fat Rendering01:26 Add Breadcrumbs to Pan
01:31 Add White Wine, Coarse Black Pepper, Chili Paste, and Tomatoes to Rendered Fat
02:13 Drop the Pasta
02:26 Bring Sauce to a Moderate Simmer and Reintroduc Pancetta
02:50 Remove the Pan from Heat and Add Cheese
03:16 List of Ingredients
03:56 Plating and Garnishing
03:30 Add Cheese and Parsley to Mixing Bowl
03:49 List of Ingredients
04:18 Bon Appetit!

Find us on YouTube at @aquickrecipe
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Hope you enjoyed this episode.

Bon Appétit!