Fettuccine all’Amatriciana

Fettuccine all’Amatriciana is an type of Italian pasta known for its hot and spicy flaour, it is prepared with guanciale, tomato sauce and chillies

There are a lot of different Italian recipes for pasta and the common ones are Lasagne, Carbonara, Alfredo, Putanesca but there is one that I guess should be in that list and that is the all’Amatriciana.  It may be the unknown variety but definitely this one has a unique taste compared to the mentioned dishes as none of those have that “Zing!” in their flavours.  Traditionally this pasta is made out of Guanciale (dried pork cheeks), tomato sauce and yes the important ingredient which is the chilli!  The name all’Amatriciana came from a place called Amatrice which is a small town near to Rome, this town is also known for good cooks and rumours say that the Papal chefs usually come from this place.

It has a good combination of different flavours like the sweet and sour taste of the tomatoes, the saltiness of dried pork and the hot sensation from the chillies.  So if you really like pasta and hot dishes at the same time this will really suit you!

Fettuccine all’Amatriciana

★★★★★ 5 from 4 reviews

• Author: Raymund
• Prep Time: 20 mins
• Cook Time: 25 mins
• Total Time: 45 mins
• Yield: 4-5 1x
• Category: Main Course
• Cuisine: Italian

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Description

Fettuccine all’Amatriciana is an type of Italian pasta known for its hot and spicy flaour, it is prepared with guanciale, tomato sauce and chillies

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Ingredients

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• 1 kg plump red tomatoes
• 400 g fettuccine
• 250 g pancetta, finely chopped
• 150 g streaky bacon, finely chopped
• 1 large white onion, finely chopped
• 4 cloves garlic, minced
• 1 celery stick, finely chopped
• 2 tsp cayenne pepper
• 1 cup chicken stock
• olive oil
• salt
• freshly ground black pepper

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Instructions

1. Nick the tomatoes on all sides and place it in boiling water for 30 seconds (This will make the peeling process easier).  Now drain then peel the tomatoes.
2. Chop the peeled tomatoes then set aside.
3. Now cook the fettuccine according to packet instructions.  When cooked, drain then set aside.
4. Prepare a heavy pan, add olive oil then add the pancetta and bacon, wait for it to brown on one side before turning.  Once crisp and brown remove it from pan then set aside.
5. Now sauté the garlic and onions then stir until the onions becomes soft and translucent.  Add celery and cayenne and cook for 3 minutes.
6. Add the tomatoes and chicken stock bring to a boil then cook the tomatoes until the liquid is reduced in a thick consistency.
7. Now add the cooked pasta and mix evenly, add the pan fried bacon and pancetta give it a good mix then season with salt and freshly ground pepper.  Remove from pan then serve.

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