In this original version of matriciana or amatriciana pasta, must not be used onion, wine and bacon.
The mistake that many people and restaurants make is to use some onions.
Also if the onions could be good, but could adulterate the taste.
The real matriciana or amatriciana is that we which illustrate to you.
This recipe is born in Amatrice in the province of Rieti, a small town in Lazio near the border with the Abruzzo.
The recipe, that has a defined geographical origin and a strong and ancient tradition connected to this territory.
Codifying on many version of matriciana or amatriciana recipes acquired over the time in the world, we going to illustrate the method and the ingredients for the only ancient recipe, the original one with the only variant: adding of tomato.
The recipe was called matriciana not amatriciana, as evidence show.
Indeed the people of Amatrice called themselves “Matriciani”, without “A” and so the famous pasta was called “Matriciana”.
Eventually, It became amatriciana because a linguistic phenomenon.
This course was the main meal of many shepherds that lived on the mountains of Amatrice, but they prepared it without tomato.
This version is call pasta alla “ Gricia ”.
The shepherds brought in their purses, pecorino, black pepper, dried pasta, guanciale and lard.
Matriciana recipe makes 4 servings
400 g bucatini high qualities. Recommend pasta: Spiga di Puglia
250 g guanciale of Amatrice ( do not use bacon because it is made from pork’s belly, it’s too salty and it change the taste.). Guanciale is derived from snout of the pork. It is a more noble fat with more delicate taste and it’s scented. This is the most important ingredient for the preparation of matriciana, without this, it is not matriciana sauce.
500 g tomato , fresh, red and ripe. Alternatively is recommended a box of peeled tomatoes .
1 tablespoon of olive oil
1 red chili not too spicy
1 handful of salt to pasta
Cut the slices of guanciale into long strips, uniform and of the same thickness (do not cut guanciale into small cubes because, at the end of the melting, the thin part of guanciale it will make hard). Scald the tomatoes in boiling water and then peleed it removing the central part and the seeds.
Cut to pieces the tomatoes and place them into a bowl with their juice.
Grate the pecorino.
Put into a pan a tablespoon of oil to completely cover the bottom and let it warm over a high heat.
Then add, into the pan, the red chili pepper and the strips of guanciale turning them immediately with a wooden spoon.
Reduce the heat and fry the guanciale for a few minutes, until it has reached the right coloring golden yellow.
Stop the frying pouring the tomato already prepared.
Cook the sauce for about 10 minutes, turning occasionally, until it reaches the right degree of density.
When it will be cooked, drain the bucatini cooked “al dente”, put into the pan and saute it, adding the grated pecorino little at time.
Put the bucatini in a dish, garnish it with some pecorino and serve it hot.