Mezze Maniche Rigate all’Amatriciana

On 6 March, Italy celebrates Amatriciana Day — a day dedicated to one of the most beloved dishes in Italian cuisine. An occasion to go back to the real ingredients, respect tradition and remember that every detail matters — starting with the pasta.

What is Amatriciana Day?

Amatriciana Day was created to protect one of the most loved — and most debated — recipes in Italian cuisine. Its origins go back to the shepherds of Lazio who, during their seasonal migrations, carried only what would keep for a long time and cook with little: cured pork cheek, Pecorino Romano and dried pasta. Only later was tomato added, giving the dish the form we know today. The original recipe is now officially registered by the Municipality of Amatrice.

How to prepare Mezze Maniche all’Amatriciana

Ingredients for 4 servings

• 400 g Mezze Maniche Rigate
• 200 g guanciale (cured pork cheek), black peppered
• 100 g grated Pecorino Romano cheese
• 400 g canned peeled tomatoes (drained)
• Salt to taste

How to prepare Mezze Maniche all’Amatriciana Mezze Maniche Rigate all’Amatriciana

• Prepare the Guanciale: Cut the guanciale into strips and brown it in a pan without added fat over medium heat until crispy. Deglaze with a splash of white wine and set aside.
• Prepare the tomato sauce: Add the peeled tomatoes, crushed by hand, to the remaining cooking juices. Cook for 15 minutes over medium heat, adjust salt to taste, and add a pinch of chili pepper.
• Cook the Pasta: Cook the Mezze Maniche Rigate in plenty of salted water (1 liter of water and 10 g of salt for every 100 g of pasta), following the package instructions for a perfect al dente texture.
• Combine and serve: Drain the pasta al dente, transfer it to the sauce, and toss over high heat for one minute. Add the guanciale and a generous grating of Pecorino Romano. Serve with extra Pecorino on the side.

Useful tips

• Do not substitute guanciale with bacon: guanciale has a different fat content that melts in a unique way during cooking. If unavailable, pancetta is the closest alternative — but avoid smoked streaky bacon entirely.
• No garlic, no onion, no basil. The original recipe registered by the Municipality of Amatrice does not include them.
• The ideal shapes are Rigatoni, Bucatini or Mezze Maniche: their bronze-drawn surface holds the sauce in every ridge and groove.

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Mezze Maniche Rigate all’Amatriciana

Mezze Maniche Rigate All’Amatriciana is a beloved classic from Lazio, a traditional Italian pasta dish renowned for its rich and bold flavors. This recipe relies on a few essential ingredients like guanciale and Pecorino Romano to create a savory and authentic sauce. Perfect for those who want to savor the essence of Italian cuisine, this dish is ideal for family lunches or friendly gatherings.

Autore: fabbricadellapasta Metodo di cottura: Al Dente Cucina: regionale, tradizionale Tag ricetta: A Amatriciana R Ricetta Romana

Print recipe

Cooking time 9 mins Difficulty: Beginner Servings: 4

Ingredients

• 400 g Mezze Maniche Rigate
• 200 g guanciale (or substitute with pancetta if guanciale is unavailable)
• 100 g grated Pecorino Romano cheese
• 400 g peeled tomatoes (canned, drained of excess liquid)
• Salt to taste

Instructions

1. Prepare the Guanciale: Remove the skin and discoloured parts of the cheek. Cut into strips about 0.5 cm wide. For an authentic taste, avoid replacing the cheek if not necessary.

2. Brown the guanciale: Heat a wide skillet, preferably made of cast iron or steel, over medium heat. Add the guanciale directly to the pan (no additional oil is needed) and cook until golden. The fat should turn soft while the lean parts become crispy. Set aside half of the cooked guanciale for garnish.

3. Make the Tomato Sauce: Add the drained peeled tomatoes to the skillet with the remaining guanciale. Simmer over medium heat for about 20 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.

4. Incorporate Pecorino Romano: Turn off the heat and mix in two handfuls of grated Pecorino Romano to give the sauce a creamy consistency.

5. Cook the Pasta: Boil the Mezze Maniche Rigate in salted water (1 liter of water and 10 g of salt per 100 g of pasta). Drain when al dente.

6. Combine Pasta and Sauce: Transfer the pasta directly into the skillet with the Amatriciana sauce. Add the reserved crispy guanciale and toss gently to coat the pasta evenly with the sauce.

1. Serve: Plate the rigatoni and finish with a sprinkle of grated Pecorino Romano. Serve immediately to enjoy this iconic Italian dish at its best.

Note

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Keywords: Pasta all’Amatriciana, Mezze maniche Rigate, Amatriciana