The Story of Amatriciana and a Taste of Italy at Home

Here at Carluccio's, we believe that every dish tells a story. One of our most beloved pasta sauces, the vibrant and smoky Amatriciana, is no perfect example. It's a dish with roots deep in the heart of Italy, a testament to the simplicity and flavour that define Italian cuisine. 

Amatriciana: A dish rooted in history!

The history of Amatriciana is a journey from the mountains of Lazio to tables worldwide. Its origins can be traced back to Amatrice, a small town nestled in the Apennine mountains. The original dish, known as 'Gricia,' was a simple yet satisfying meal for shepherds, featuring just three key ingredients: guanciale (cured pork cheek), pecorino cheese, and black pepper. It was a resourceful and delicious way to use what was readily available.

The transformative moment came with the introduction of tomatoes from the New World in the late 17th century. This new ingredient was embraced by Italian cooks, and soon, the bright, acidic flavour of tomato found its way into the Gricia, creating the dish we now know and love as Amatriciana. The addition of a touch of white wine and a hint of chilli pepper rounded out the sauce, turning a rustic shepherd's meal into a culinary masterpiece.

Amatriciana is a dish of harmony—the salty, savoury punch of the guanciale perfectly balanced by the sweetness of the tomatoes and the sharp, tangy Pecorino. It's a taste of Italian history on a plate, a comforting and flavourful reminder of how simple ingredients can create something truly extraordinary.

Amatriciana Recipe: A Taste of Amatrice

Ready to bring this taste of Italy into your own kitchen? Our recipe is a celebration of authenticity and flavour.

Ingredients:

• 400g spaghetti or bucatini

• 150g guanciale, cut into small cubes or strips

• 400g canned San Marzano tomatoes, crushed

• 1 dry red chilli, finely chopped (or 1/2 teaspoon red pepper flakes)

• 1/2 glass dry white wine

• 100g Pecorino Romano cheese, grated

• Extra virgin olive oil

• Salt and black pepper to taste

Method:

1. Bring a large pot of salted water to a boil.

2. In a pan, add a drizzle of olive oil and the guanciale. Cook over medium heat until the fat has rendered and the guanciale is crispy.

3. Add the white wine to the pan and let it evaporate. This will deglaze the pan and add a layer of flavour to the sauce.

4. Stir in the crushed tomatoes and the chopped chilli. Season with a pinch of salt and a grind of black pepper. Simmer for about 15-20 minutes, allowing the flavours to meld together.

5. While the sauce is simmering, cook your pasta according to the package instructions.

6. Once the pasta is al dente, drain it, reserving a small amount of the pasta water.

7. Add the cooked pasta to the pan with the sauce. Toss to coat the pasta evenly.

8. Add half of the grated Pecorino Romano and a splash of the reserved pasta water. Stir well until the sauce is creamy and coats the pasta perfectly.

9. Serve immediately, garnished with the remaining Pecorino Romano and an extra grind of black pepper.

Quick Italian Food for Busy Families!

For those moments when time is short or you're looking for a fuss-free way to enjoy this classic dish, our Carluccio's Amatriciana sauce is the perfect solution. Crafted with authentic ingredients and a recipe passed down from our founder, Antonio Carluccio, our jarred sauce captures the true essence of this beloved Italian staple. Simply heat, toss with your favourite pasta, and top with a generous sprinkle of Pecorino for a taste of Italy in minutes. It's the perfect shortcut to a delicious, soulful meal without compromising on flavour.