how to make PASTA AMATRICIANA
- Steve Cusato
- Jun 4, 2019
- 1 min read
Updated: Feb 26, 2021
There are 4 classic Roman pasta dishes. You know how to make two of them. Cacio e Pepe and carbonara. There are two left. Pasta Alla Gricia and Amatriciana. Before tomatoes were introduced to the region surrounding Rome, Italians relied on animal fats and cheeses to make their pastas. Pasta Alla Gricia is very similar to Cacio e pepe, but with guanciale and it’s fat. Then tomatoes were introduced and was added to Alla gricia, transforming it to what we know as Amatriciana. Essentially a tomato sauce cooked in pork fat to give it flavor and seasoned with black pepper and pecorino. It’s delicious. Learn how it’s done.
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Great post! The Pasta Amatriciana recipe is clear and easy to follow—thanks for sharing such a tasty dish. Do you have a go-to tip for getting the sauce just the right thickness? For food lovers sharing their recipes online, instagram likes apk is a free app that helps get more likes and followers without human verification—perfect for growing your cooking page naturally.