How to cook pasta all'amatriciana - a very traditional dish from Lazio region, to be precise from the town Amatrice. And you will find it in any restaurant in Rome.
As most Italian dishes it stands for simplicity with few quality ingredients, in particular the crispy fried guanciale that shares all its flavors in the tomato sugo.
The dish is typically eaten with bucatini pasta type (a bit larger than spaghetti and in tube shape), but you can also eat it with spaghetti or other preferred pasta types.
In this video tutorial I am presenting the classic recipe, you will find all essential steps to cook this amazing dish, all ingredients/quantities - in particular guanciale and pecorino romano - are displayed in English and in Italian language.
For any further questions please ask me.
Copyright by Marco Dilenge
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