Growing up in Rome, bucatini alla matriciana was a familiar sight on menus across the city wherever we ate out. It was a dish that brought comfort and warmth, a taste of my childhood in the Eternal City. Somehow, only after leaving Rome and becoming an adult, did I learn that the rest of the world knows this iconic pasta dish as “Amatriciana”, while everyone I knew in Rome called it Matriciana. That’s how it is spelled out in the heart of Rome, and its local dialect Romanesco, a way of speaking that I still carry in my veins. That’s how words come to my mind in Italian, or should I say, in Roman. It’s the connection I have to the city where I grew up.
I always favored pasta carbonara over matriciana, but that doesn’t mean I don’t appreciate the simplicity of Amatriciana recipe which uses a handful of readily available ingredients that make it so easy to recreate at home. I came across this creamy spin on Rome’s timeless classic recipe from a local restaurant that I frequent whenever I don’t feel like cooking and is the closest thing to an authentic Italian restaurant called Pizza Lovers in Weston. They essentially add burrata to the traditional recipe, and the result is amazing. Credit to Pizza Lovers for the great idea of pasta all’amatriciana with burrata.
This is Comfort Food: Roman Style
Pasta all’Amatriciana with burrata is a delightful journey that bridges generations and cultures, transporting you to the heart of Rome while embracing modern culinary creativity. With its straightforward preparation and rich, comforting flavors, it’s a dish that celebrates the essence of Roman cuisine. So, whether you’re reminiscing about the cobbled streets of Rome or embarking on a culinary adventure, this pasta dish promises to delight your palate and warm your soul. That, my friends, is the definition of Comfort Food, Roman style! Buon appetito!
Penne all’Amatriciana
4
servings10
minutes20
minutesClassic Roman pasta all’Amatriciana recipe with a spin is easy to make with 7 ingredients and full of rich and savory flavors.
Make sure you use only the best ingredients to bring out the best flavor out of this dish.
Keep the screen of your device on
Ingredients
1 pound 1 Pasta Bucatini, Spaghetti, Penne or Rigatoni
10 oz 10 Guanciale or Pancetta
Peperoncino to taste
1 2/3 cup 1 2/3 Passata or Pelati
1 tbsp 1 Olive oil
1 1 Burrata
1/2 cup 1/2 Dry White Wine
3 oz 3 Pecorino Romano cheese
Directions
- Cut the guanciale in cubes and add to a heated large skillet under medium heat, revolve until crispy, should be between 3 – 5 minutes, make sure you don’t burn them. Once crispy transfer the guanciale to a small bowl and keep the fat on the skillet.
- Add the olive oil to the skillet. If you like some heat on your pasta sauce, this is the moment to add some dry peperoncino to taste, keep for a few seconds before adding white wine. Let the wine evaporate a bit before adding the Passata or pelati tomatoes. Simmer for 10 – 15 minutes under low heat, and in the end add the reserved guanciale
- Meanwhile, boil the pasta until almost al dente. Transfer the pasta directly into the skillet and toss with the sauce. With the pan over low heat, add the pecorino cheese and a bit of starchy pasta water as needed to help loosen the sauce. Toss until the sauce evenly coats the pasta. Serve and top with burrata and additional grated pecorino cheese as desired.
Notes
- Guanciale is delicious, but not always easy to find at your neighborhood grocery store. I know a couple specialized places where I can find them close to where I live, but many times I walk out empty handed. If you can’t find Guanciale, or it is too expensive you can substitute with Pancetta. Make sure its the Italian kind as the smokiness of bacon will drastically change the flavor of this dish.
- This sauce is originally from the Lazio region close to Rome. That´s why the preferred cheese used is Pecorino Romano which is also originated in the same region. Try to use Pecorino Romano for the Matriciana sauce instead of Parmesan, originally from northern Italy as the flavor profile is very different and will change the flavor of the recipe.
Did you make this recipe?
Tag @javierhappyeats on Instagram and hashtag it with
Like this recipe?
Follow @javierhappyeats on Pinterest
Join our Facebook Group!
Follow Javier Happy Eats on Facebook
Pasta Carbonara: A Creamy and Timeless Roman Delight
Difficulty: Easy
Cold Pasta Salad
Difficulty: EasyPrepare yourself for a culinary journey as we delve into the art of crafting a delicious pasta salad using the finest ingredients. Whether you choose orzo or fusilli, the following steps will guide you to pasta salad perfection:
