Spaghetti Alla Matriciana O All'amatriciana
Spaghetti alla matriciana, also known as spaghetti all'amatriciana, is a classic Italian pasta dish that originated in the town of Amatrice in the central region of Lazio. This dish features a tomato-based sauce with guanciale, a type of cured pork cheek, and pecorino romano cheese. It's a simple yet flavorful dish that's perfect for any occasion, whether it's a romantic dinner for two or a family gathering.
The Origin of Spaghetti Alla Matriciana O All'amatriciana
The origins of spaghetti alla matriciana can be traced back to the town of Amatrice, which is located in the province of Rieti in the Lazio region of Italy. The dish was originally made with ingredients that were readily available in the region, including guanciale, pecorino romano cheese, and tomatoes. The sauce was typically served with bucatini, a thick spaghetti-like pasta with a hole running through the center that allows the sauce to be captured inside.
Over time, the dish became popular throughout Italy and beyond, with variations popping up in different regions. Some versions include onion, garlic, and red pepper flakes, while others use pancetta instead of guanciale. However, the original recipe remains the most popular and beloved.
The Ingredients
The key ingredients in spaghetti alla matriciana are guanciale, pecorino romano cheese, and tomatoes. Guanciale is a type of cured pork cheek that's similar to bacon, but with a richer and more intense flavor. Pecorino romano is a hard, salty cheese made from sheep's milk that's similar to parmesan. The tomatoes used in the sauce can be fresh or canned, depending on the season.
Other ingredients that are commonly used in spaghetti alla matriciana include garlic, onion, and red pepper flakes. However, these are not essential and can be omitted if you prefer a simpler version of the dish.
The Preparation
To make spaghetti alla matriciana, start by cooking the guanciale in a pan until it's crispy and golden brown. Remove the guanciale from the pan and set it aside. Add diced onion and garlic to the pan and cook until they're soft and translucent. Add canned or fresh tomatoes to the pan and cook for a few minutes until they start to break down.
Cook the spaghetti in a large pot of salted water until it's al dente. Reserve a cup of the pasta cooking water before draining the spaghetti. Add the spaghetti to the pan with the tomato sauce and toss to coat. If the sauce is too dry, add a bit of the reserved pasta water to loosen it up.
Finally, add the crispy guanciale and grated pecorino romano cheese to the pan and toss everything together. Serve hot, garnished with additional grated cheese and chopped parsley if desired.
The Variations
While the original recipe for spaghetti alla matriciana is still the most popular, there are several variations that you can try. One popular variation is to use pancetta instead of guanciale. Pancetta is a type of Italian bacon that's made from pork belly and has a milder flavor than guanciale.
Another variation is to add red pepper flakes to the sauce for a bit of heat. This is a common addition in the southern regions of Italy, where spicy food is popular. You can also add diced bell peppers or mushrooms to the sauce for a bit of extra flavor and texture.
The Bottom Line
Spaghetti alla matriciana is a delicious and easy-to-make pasta dish that's perfect for any occasion. With its rich tomato sauce, crispy guanciale, and salty pecorino romano cheese, it's a dish that's sure to please everyone at the table. Whether you're cooking for a romantic dinner or a family gathering, spaghetti alla matriciana is a classic dish that's always a hit.
