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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You will drop fruits in merge fruit from top to bottom and when two same fruits touch each other, they will merge into one bigger fruit.
I know this dish is delicious, but the amount of fat from the guanciale may not be the best for those of us trying to eat a lighter That's Not My Neighbor. Still, this is a great dish for special occasions!