Authentic Spaghetti all'Amatriciana
Experience the pure, rustic flavors of an authentic Amatriciana. This dish relies on the rich interplay of savory bacon fat, sweet tomatoes, and sharp Parmesan.
Rejecting unnecessary seasonings, this Amatriciana returns to the foundations of Italian home cooking. By building flavor from rendered bacon fat and a simple tomato base, you create a deeply satisfying dish where each ingredient plays its part in perfect harmony.
Ingredients
- 200 g thick-cut bacon
- 400 g canned tomatoes
- 200 g spaghetti
- 50 g Parmesan cheese
- 50 ml white wine
- 2 dried chilies
- 16 g salt
- 2 l water
Instructions
- 1Cut the bacon
Place the thick-cut bacon on a cutting board and slice it into uniform, thick strips. Keeping the pieces thick provides a more satisfying texture in the final dish.
Tip: Do not cut the strips too thin; maintaining some thickness is key to achieving the desired bite. - 2Render the bacon fat
Pour just enough oil into a skillet to lightly coat the bottom, then add the bacon strips over medium heat. As the bacon heats, it will render a generous amount of its own fat, providing the savory flavor foundation for the entire dish.
Tip: While a tiny bit of oil helps start the rendering process, the bacon fat will provide all the necessary richness and saltiness, so no further oil or salt is needed for the sauce. - 3Deglaze with white wine
Once the bacon is nicely browned, pour in a splash of white wine and increase the heat. Let it boil for about 20 seconds as the alcohol evaporates, which helps dissolve the flavorful browned bits from the bottom of the pan.
Tip: Deglazing ensures that all the savory flavors developed during the browning process are incorporated into the sauce. - 4Add tomatoes
Pour the canned tomatoes directly into the skillet with the rendered bacon and wine reduction. Stir to combine the ingredients thoroughly.
Tip: The acidity of the tomatoes balances the richness of the bacon fat perfectly. - 5Simmer the sauce
Lower the heat to medium-low and simmer the tomato and bacon mixture for approximately 5 minutes. Stir occasionally to prevent the sauce from sticking or burning on the bottom of the pan.
Tip: Keep a gentle simmer to allow the flavors to meld and the sauce to thicken slightly. - 6Incorporate the cheese
Grate the Parmesan cheese into the sauce in two separate batches, stirring well after each addition to ensure it melts evenly without clumping.
Tip: Adding the cheese in two stages prevents it from clumping and creates a smoother, more uniform sauce. - 7Boil the pasta
Add 16 grams of salt to two liters of water in a large pot and bring to a boil. Cook the spaghetti until it reaches the desired texture, then drain and prepare to transfer it into the sauce.
Tip: Follow the classic ratio of 16 grams of salt per two liters of water to properly season the pasta from within. - 8Combine pasta and sauce
Once the pasta is cooked, transfer it directly into the skillet containing the tomato and bacon sauce. Ensure the heat is turned off to prevent overcooking the sauce while mixing.
Tip: Adding the pasta directly to the sauce off-heat allows the flavors to meld without breaking the emulsion of the cheese and fat. - 9Toss to coat
Thoroughly mix the spaghetti with the sauce off-heat. Continue tossing until the tomato and bacon sauce perfectly coats every single strand of pasta.
Tip: Work quickly to ensure the sauce stays warm and coats the pasta evenly before the cheese cools down.
