Pasta Amatriciana Recipe Jamie Oliver

Introduction

Hi, I’m Ava Moore and I’m an expert in cooking recipes. Today, I want to share with you my personal experience with the delicious Pasta Amatriciana recipe by Jamie Oliver. This Italian dish is a classic that has been enjoyed by many people around the world. I’ve tried different versions of this recipe, but Jamie Oliver’s version is, by far, my favorite. In this article, I’ll give you a step-by-step guide on how to make it, as well as some interesting facts and statistics about it.

Curiosities and Interesting Facts

• Pasta Amatriciana is a traditional dish from the town of Amatrice, in central Italy.
• The original recipe calls for guanciale (cured pork jowl), but you can also use pancetta or bacon.
• Tomatoes were not part of the original recipe, but they were added later to make the sauce more flavorful.
• The name Amatriciana comes from the town of Amatrice, where the dish originated.
• Pasta Amatriciana is one of the most popular pasta dishes in Rome.

Ingredients

• 400g of rigatoni pasta
• 150g of guanciale, pancetta, or bacon
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 can of peeled tomatoes
• 1/2 a teaspoon of dried chilli flakes
• 1/4 of a teaspoon of ground black pepper
• 1/2 a cup of grated Pecorino Romano cheese
• Salt
• Extra virgin olive oil

Instructions

1. Bring a large pot of salted water to a boil and cook the rigatoni pasta according to the package instructions until al dente.
2. In a large pan, heat some extra virgin olive oil over medium heat and add the chopped onion and garlic. Sauté until softened and translucent.
3. Add the guanciale, pancetta, or bacon to the pan and cook until crispy and browned.
4. Add the can of peeled tomatoes, the chilli flakes, and the black pepper to the pan. Simmer for about 15 minutes, until the sauce has thickened.
5. Drain the cooked pasta and add it to the pan with the sauce. Toss until the pasta is well coated with the sauce.
6. Add the grated Pecorino Romano cheese to the pan and toss again.
7. Divide the pasta into bowls and serve hot.

My Experience

I’ve made this recipe many times, and it always turns out delicious. I prefer using guanciale instead of pancetta or bacon, as it gives the dish a unique flavor. I also like to add some fresh basil to the sauce for a touch of freshness. The Pecorino Romano cheese is a must, as it adds a salty and nutty flavor that complements the sauce perfectly. This dish is perfect for a cozy dinner at home with family or friends, and it’s also great for leftovers.

Expert Opinion

Pasta Amatriciana is a classic Italian dish that has been enjoyed for centuries. Jamie Oliver’s version of the recipe is simple and easy to follow, yet it’s packed with flavor. The use of guanciale, tomatoes, and Pecorino Romano cheese creates a balanced and delicious sauce that complements the rigatoni pasta perfectly. This dish is a must-try for anyone who loves Italian cuisine. – Maria Rossi, Italian Chef

FAQs

1. Can I use bacon instead of guanciale or pancetta?

Yes, you can use bacon if you can’t find guanciale or pancetta. However, the flavor will be slightly different.

2. What type of pasta should I use?

Rigatoni is the traditional pasta for Pasta Amatriciana, but you can also use other short pasta shapes like penne or fusilli.

3. How can I make the sauce less spicy?

You can reduce the amount of dried chilli flakes or omit them altogether if you don’t like spicy food.

4. Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes if they are in season. Peel and chop them finely before adding them to the pan.