CHARLOTTE, N.C. — Amatriciana is a classic dish from Rome OR Amatrici (pronounced ahmatreechay. ) It is a super simple dish that the Trittans made even easier using their Arrabbiata sauce as the base. Although simple, the flavors are so deep and complex and is absolutely worthy of serving to company.
Rome has 4 classic pasta dishes and this is one of them. Andy & Melanie just went to Rome and Sicily 2 weeks ago and had this wonderful dish while there.
You are supposed to use guanciale (pronounced gwanchalay) but that is not an easy ingredient to find so this recipe will use Pancetta. You could also use bacon if needed.
1 pound Bucatini Pasta - cooked al dente in very salted water. Before you drain, reserve ½ cup of the pasta water and set aside
6-8 ounces chopped pancetta
1 quart Cannizzaro Arrabbiata Sauce
3 ounces Pecorino Romono Cheese
In a large pot, sautee pancetta over medium heat until browned and just getting crisp. Add Arrabbiata, Bucatini & reserved pasta water. Add cheese and stir over medium heat for a couple minutes until well mixed.
Serve immediately with extra cheese on the side and a little sprig of basil for garnish.
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