Mezze Maniche Rigate all’Amatriciana are a true icon of Roman cuisine, a bold and flavorful pasta dish that celebrates tradition through a few essential ingredients. The intense taste of guanciale, the sweetness of tomatoes, and the sharpness of Pecorino Romano come together in perfect harmony.
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: remove the rind and any yellowed parts from the guanciale, then slice it into strips about ½ cm thick. Guanciale is essential for an authentic Amatriciana flavor.
- Brown the guanciale: place the guanciale in a wide pan (preferably iron or stainless steel) without adding oil. Cook over medium heat until the fat becomes translucent and the meat turns crispy. Set aside half of the guanciale for garnish.
- Prepare the tomato sauce: add the drained tomatoes to the pan with the remaining guanciale. Cook over medium heat for about 20 minutes, stirring occasionally, until the sauce thickens.
- Incorporate Pecorino Romano: turn off the heat and stir in two handfuls of grated Pecorino Romano until the sauce becomes creamy.
- Cook the Pasta: boil the mezze maniche in salted water (1 liter of water and 10 g of salt per 100 g of pasta) until al dente.
- Combine and serve: drain the pasta directly into the pan with the sauce. Add the reserved crispy guanciale and mix gently. Serve immediately with extra Pecorino Romano.
Useful tips
- If guanciale is unavailable, use pork jowl or, as a last resort, thick-cut pancetta (unsmoked).
- Do not add onion, garlic, or olive oil: the traditional recipe does not include them.
- Pecorino Romano should be sheep’s milk cheese; avoid substitutes if possible.
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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.
Ingredients
Instructions
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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.
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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.
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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.
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Incorporate Pecorino Romano: Turn off the heat and mix in two handfuls of grated Pecorino Romano to give the sauce a creamy consistency.
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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.
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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.
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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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