Spaghetti All 'Amatriciana | Christine Cushing
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- เผยแพร่เมื่อ 5 ก.พ. 2025
- I am showing you how this famous and widely adored Spaghetti All’ Amatriciana is made classically in the central region of Italy and what goes in- guanciale, white wine, tomatoes, pecorino cheese, spaghetti and more importantly, what should not go in - pancetta, onions or garlic. When made right, it will take your breath away. FULL RECIPE BELOW
RECIPE: SPAGHETTI ALL' AMATRICIANA
Ingredients:
200 gm spaghetti (6 oz)
Kosher salt to taste
75 gm guanciale, sliced (2 ½ oz) alternatively pancetta ( but don’t tell the Italians!)
red pepper flakes to taste
100 ml light dry white wine (3 oz)
200 gm whole plum tomatoes in juice - San Marzano - preferably (6 oz)
freshly cracked black pepper
60 gm Pecorino, lightly aged and not too salty
Pasta cooking water, splash to adjust sauce thickness
In a medium skillet render guanciale, to brown just lightly evenly, about 3-5 minutes over medium low setting. Add the chile flakes and deglaze with white wine and simmer until reduced almost to glaze, about 2-3 minutes. Add the tomatoes and simmer uncovered for about 15-18 minutes or until sauce has thickened. Season with salt and pepper to taste.
NOTE : the larger your pan, the more liquid will evaporate, so adjust the thickness of sauce with some pasta water.
Meanwhile, bring a large pot of salted water to a rapid boil. Add pasta and cook to al dente , about 9-10 minutes. Put pasta directly into the sauce using tongs. I used a splash of cooking water so I could finish cooking the pasta in sauce for a final minute. Toss well for a minute. Remove from heat and add the grated pecorino. Toss and grate a bit more cheese and cracked black pepper to taste.
Serves 2
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#italianfood #spaghetti #spaghettirecipes
So happy the volume is UP : nice and loud for us.
Love you awesome chef
As an italian I must say that you have " the touch" of a real, authentic, natural italian chef.
What can we say, she respect the authenticity of Italian cuisine like I do.
Gabriele Figliola
Yes . It's FULLLLLL OF ITALIAN CORONAAAAA ....
Being GREEK and married Italian....you have made my kitchen(married)life enjoyable to cook both of the best...thank you....🙏
Well , how perfect is that really? It's no secret that I love making both Greek and Italian specialties . So glad you are enjoying them . Stay safe.
Wonderful! Love that you’re respectful of the authentic methods/ingredients, and you do have a great screen presence. Very warm, inviting and authentic.
Thank you ! Much appreciation.
So delicious! You are masterful! Your use of quality-authentic ingredients combined with your technique is perfection!
Thanks so much!
Much appreciation!
As always, you inspire me! Looks like I'll be cooking Italian again tonight. Thanks again for always putting a smile on my face and in my heart (and tummy)! Your culinary passions are infectious! Keep the episodes coming!! You da best! Ciao bellissima e grazie mille!
Thank you so much. The kitchen is such a great place to spend time with people. This Amatriciana is soo good.
Hello from Vancouver Canada! Watching your videos not just an entertainment but also a lecture, a story and cooking tips. The most interesting thing is I totally understand your every single word. I give you a LIKE LIKE LIKE
Thank you so much ! I appreciate it and hope you are well in Vancouver.
Ciao ! When you prepare an Italian specialty I am there and I always send you a greeting and a hug from Italy. 🇮🇹👍🙂
“Spaghetti all’Amatriciana” is a true classic of Italian cuisine and particularly of Roman cuisine. Fantastico ! I admire your knowledge of Italian specialties and in particular for this dish ... where you also name the city of origin of this specialty (Amatrice) that gives its name to this dish. If people could smell the aroma that emanates from that pan (14:59) .... they would immediately come to your home.
PS: You deserve the honorary Italian citizenship ! 🇮🇹😉
Aris1956 haha ! Molto Grazie. When all this COVID is behind us, I’ll see if Incan get my Italian citizenship. Be safe 🇮🇹
Aris1956 honorary Italian citizen
She does an amazing job, doesn't she?
She's really done her homework.
👌👌
As always, CC does an incredible job of not just delivering instruction, but explaining what’s behind it. The best example is the description of the role of the wine in the sauce, delivered instead of just dictating “pour 1 cup of wine in”. It is worthy if a Pulitzer prize.
haha ! That is so hilarious. Thank you I'm so glad you appreciate the story of the recipe, which is so valuable .
This is seriously the best food channel that I have ever seen. I love your charisma. 👌 It’s really like I’m in Italy when you speak.
Thank you so much! I do love the Italian kitchen and always want to do it justice.
MyFavouriteFoods ChristineCushing As a Romanian, I would love to see you trying some Romanian dishes. Since we re latins, we love good food and we also have balkanic influences. Cheers :D
Thanks Christine, what an awesome job on the pasta! Definitely one of my favorite pasta dishes of all time, thank you for keeping it authentic 🙏👍👏
Jim Burns with pleasure. Thank you
Hi 👋 Christine
This dish looks amazing 😉 I want to eat it right out of the computer 💻 if it were only possible.
Thank you 🙏 for this amazing 😉 dinner or lunch 🥗 can not wait to give it a try..
Mary.
Thank you chef for another great classic Italian pasta dish...
Bosko Scepanovic Agent Bosko I enjoyed making it so glad you watched.
Amazing. I love eating & cooking Italian food & also how Christine actually explains the history & science of it all. Real food.....
Thank you ! I'm glad that you are appreciating all the details to understand what's actually happening.
I just made this dish for the family. It was our first time tasting guanciale. Delicious! Kudos to Venetian Meats & Sausage Co for the amazing guanciale. I will make this dish again regularly and now I know where to buy the main ingredient! Thank you, Christine, for a great recipe. Glad you took up the challenge for us. Amazing! Love your channel.
That’s so awesome to hear ! I so loved this recipe and glad you found great guanciale because it all hinges on that and quality of tomatoes. 🇮🇹🍝
MyFavouriteFoods ChristineCushing : I used Grana Padano cheese ( because it was already in the fridge) rather than Pecorino cheese so it was a slight variant to your recipe. 😀
Spot on recipe. There seems to be a little controversy in these comments about the wine. I learned to make this sauce from
Armida Latela who moved to Rome from the Abruzzi. She used wine. She told me her mother in law in Rome scolded her for wrecking the sauce. Armida replied by calling her mother and passing the telephone to her mother in law and let them have it out. My Roman husband thinks it makes the fat from the guanciale more digestible. I’m glad that you instruct using this method. You are a very good cook. And super simpatica.
Oh grazie ! I totally agree that the wine really cuts the fat from guanciale. I’m with you all the way and love your story. Be well
It's a joy to see you are "fearless in the kitchen". Love your book btw. Some need to negatively respond but I say, keep doing what you do. I'm sure you welcome any engaging feedback but most important of all, your followers love and appreciate what you do! So, thank you.
Ghyslaine Belanger thank you so much. Fearless is like my “ best of “ album LOL. I think some people just feed on negativity . Stay safe 😍
Looks so good and easy to make thank u for this beautiful videos I well try
Hope you enjoy
You are a great italian cook i love all italian food you are such a pleasure to listen to.
Thank you so much. Italian food is very dear to me .. see you in the kitchen.
Hi Christine, this looks Amazing!
Can I ask if you can make the ‘Greek’ version of a red sauce for pasta, whenever you can! That would be Awesome!
Thankyou for so many Amazing Recipes!
Cathy x
This looks really nice.
Hi Christine. I saw this before but I’ve missed seeing you. I bought your cook book and that was first thing I made. Vespa is ready to go. Glad to see you again. Hope you had a great summer
delicious, saved the recipe! Thanks Christine!
Sarah simple and delicious. !
You have such a passion for what you do its amazing to whatch and what a lovely recipe. Regards Frank. Such a pleasure.
Thank you for the kind words. I'm enjoying making the videos also.
Brava... Non avrei saputo farla meglio 👍😍
Molto Grazie 😀👏
Oh my goodness!!! I can't wait to try your version, it looks so doable.. It would be so much fun to spend an afternoon in Italy traveling on a vespa and eating and cooking. I loved Italy when i finally made it there two years ago and am longing to go back...Andiamo lol
Ah yes it would be so great. Thanks for watching and hope you try it. It’s really delicious
Yay! You're using proper guanciale. Woot! I love your explanation at every detail. Superb. Thank you.
And the correct pasta, too. Wowser.
Awesome recipe and thanks for sharing. .yummy 😂😂👍
It's my pleasure !
Tutu buono! I lived directly west of Rome on the Adriatic in Porto Recinate. I miss the fantastic people and the food. You are a great teacher. The links to your other recipes and detailed instructions are top rate. You really put a lot of work into your video. Thank you so much for sharing this, I'm really looking forward to making it! I live near an incredible Italian grocery store that sells terrific guanciale as well as many imported Italian foods.
Stephen Raatz oh I’m so glad you enjoyed my video and it brought back memories of living close to Rome. Let me know how you love it when you make the dish !
Stephen Raatz mail some here
I am not Italian, but that dish does look great and have me hungry and wishing to be making some if I could find the meat you have. I have plenty of spaghetti and need to use it up and I hope you and your family are keeping yourself safe at home and I wish you all the best and God Bless.
Sidney Mathious You don't have to be Italian to admire and taste this delicious dish of our Italian cuisine (and many other Italian specialties that are admired and enjoyed around the world). The most important thing is to find and use the right ingredients to enjoy this dish in an original way. Best wishes from Italy! 🇮🇹👋😊
I made your oven lemon potatoes today they were delicious ...so i have subscribed ❤️
Thank you for the SUB! These potatoes are so addictive!
Love your cooking style!!
Mere K many thanks !
Christine, Thanks for posting these vids, I love your cooking style. Everyone has their take on Amatricana and once I discovered it, it has replaced my family old world recipie. I do add red wine and tomato paste to mine and prefer the bucatini but it is a fantastic, easy and quick cook. Thanks again for sharing your passion...
I really enjoyed making this dish also. It's amazing how all the little details make a difference. Thank you
Just found you. Love your videos and been watching all day.
Oh thank you . I hope you are enjoying the many different recipes.
My favourite pasta bar none!! I can't wait to make this.
I think you'll really love it.
I must try this. Thank you 😊
Yes you must ! Thank you
One of the simple joys of the World’s current bad position is watching these videos. They are educational, relaxing, and fun to replicate. The bolognese I learned from this channel has blown away many of my friends and family, although I completely take all the credit. 😂
The Fireblaster haha. ! The secret is safe with me 😉🍝glad everyone loved it
I'll be right there...bringing the vino. (that looks so good!)
Elizabeth perfect. It was a huge hit over here. !
Christine your recipes are divine. I tried a few and I was amazed how your methods make all the difference. Prosit as we say we say in Malta 😊
THank you so much and big hello to you in Malta!
Beautiful !
This was awesome and easy, only after i had to order pork cheek (but that is only because i live in El Paso TX not to many Italian markets here). My friend said to use pancetta but after using the pork cheek i would never use pancetta such different flavors. This is going to be a definite go to Friday night dish. YOU ARE SO AWESOME.
Thomas OBrien thanks so much. I’m so glad you tried and loved the Amatriciana and sourced the guanciale ! It makes such a difference. See you in the kitchen
Delicious pasta dish, it's good to see an authentic Amatriciana pasta dish without onions. That's the real deal. 😤😤😤
Eric Henderson thank you ! The pecorino I found was also perfect - younger and not too salty.
Christine I enjoy very much your tips on great dishes. You really make it look delicious. I know you have mentioned you are from Greek but wanted to ask if you were also part Armenian?
Marina Fossey she is part Italian
Love it!
Unfortunately, guanciale cannot be found in most places.. even here in big metro Chicago..
I guess we'll have to find a substitute! Or maybe look online!
ChiTownJerry check out local Italian stores or specialty butcher shops
ChiTownJerry it’s surprising that in a bit city like Chicago you can’t find guanciale . In a pinch you can try pancetta , although don’t tell any Italians !😂🍝🇮🇹. Thank you for watching
It looks so delicious! 👌❤️
Thank you !
Watching you n your interesting dish from the Philippines🌝You remind me about my Friend Gemma n her family in British Columbia! How motivatingly you presented your delicious recipe - hope to replicate it after this pandemic. Thanks for sharing, Christine💕💕💕
Thank you so much. Hopefully we will find strength through this challenge and see how much we are all connected. Be safe
Christine it looks gorgeous but is that a starter or a side dish🤔
Nice!
I love how you describe and speak about the food with passion and love and it shows .. With that being said do you have a recipe for
Eggplant parmigiana?
Thank you and I will have to make an eggplant parmigiana. I love it.
YESS, you nailed it, I have extensively researched this recipe. You have treated it with great respect, Italians might criticise you for using chilli and black pepper or wine. I might have deglazed with wine, but tomatoes are already slightly acidic, so the pan is cleaned up nicely (fond if any), yes it's made with guanciale, no olive oil, no garlic, no onion, yes it's served with pecorino not parmesan, basically they are almost the same cheese. Pecorino is sheep's mil and parmesan is cow's milk, permesan being a cow's milk produce is yellower pungent, where as pecorino being sheep's milk is spicier more piquant and lighter in colour. I actually favour pecorino lately for all my pasta. Minimalistic recipe, thank you. Why don't you make afelia for next time, typical pork meat in Cyprus with coriander seeds and red wine. Usually made with pork shoulder/neck pork chops cut into pieces/cubes. It's an easy one, i can provide the recipe if you want.
cee kay thank you. I do expect some “ no pepper , wine “ etc from some Italians but in general it has been well received. I’ll add afelia to my list.
I discovered the big difference between Parmesan and Romano, besides flavor, is the texture. Parmesan is clingy and gluey when melted, and Romano mixes in and flavors, and has more delicacy. The more I use it, the more I love it. Gina Petitti, from Faeto, uses almost exclusively Romano.
@@ChristineCushing How about Strata, do you make that?
I love the Italian sauces, but I love the Greek sauce as well.
already did checked out the Chocolate pud you did :)
but that is the only one out of 16 LoL PMSL :) :) :) :)
looking forward to next video, I think there nothing better than a nice sweet dish to make the world seen a better place.
God willing all this will be over soon.
For your next food video please show us a recipe for Penne alla Arrabiata, I would love to see that.
Who need Sophia Loren when we have you to gaze upon Christine. Simple and delicious; good guanciale and pecorino is the key 😍
Haha ! Thank you
Do you have a link for the pan you are using in this video? Thank you!
I don’t have a link but it’s an All-Clad brand. Thanks for watching
Why oh why wasn't I born an Italian 😂😂😂😂. Looks amazing
David Apps As an italian I can you say... not only looks amazing.... it tastes amazing too ! 😉 Greetings from Italy ! 🇮🇹👋
@@aris1956 mate from here way down in New Zealand. . .I desperately need an Italian wife okay 😊
You don’t have to be Italian, you just need to respect the recipe and have a go.
Spettacolo ♥️👍
Pancrazio Sarchiapone grazie !
Christine I've always loved you and now as a vegan for 6 or so years, I'd love to see some more recipes from you with fewer meat and dairy ingredients, and maybe some substitutions- I challenge you! You have always been a favourite chef -and as a fellow Ontarian- I'm asking kindly. :)
Thank you ! I will definitely make something for you. There are quite a few already on my channel that you would love : Chick pea soup, veggie burger, veggie slaw with Japanese dressing, hummus, for now. See you in the kitchen.
I can't wait to try it.
Charles Broadway I think you will really enjoy it. 👏👏
I am enjoying your Quarantine recipes
BUT please can you do some sweet recipes biscuits, cakes, pudding etc.
Good food always should have a good dessert.
Kiitos (thank you from Finland)
Roy Telling sending greetings to Finland. Don’t worry , the next video is a sweet one. But please check out the sweet ones I’ve already made here. Chocolate pudding banana bread , crepes. See you soon. Thank you
E' uguale alla Nostra, Compimenti! Saluti dall'Italia;-)
Grazie ! Buon 2021
Great recipe! As usual! Question, do you like your Breville Oracle? My wife and I have one as well.
Oil Hunter yes we love the Oracle ! Thanks for watching
In Italy its all about thier pasta, the ssuce is the condiment. Its considered a fancy spice. Honestly is a fine balance. In fact most home kitchens in Italy are fitted with a marble counter to make home made pasta or gnocchi.
I'm lucky enough to have guaciale that my SIL's dad prepped and cured himself in his own cantina. For any that want to make carbonara or all'Amatriciana, hunt down guanciale if you can. There is a place near me in Hamilton Ontario that cures it on site and there is a difference.
And my favorite quick pasta dish is bucatini cacio e pepe. It's basically bougie mac 'n cheese and the pasta is even like KD that hasn't been cut. 😀
Where in Hamilton do you get the guanciale please and thank you. I live there and appreciate the tip.
@@colleenkielbowich4079 No problem. My SIL's dad's is better but in a pinch I have bought it from Venetian Meats off Burlington Street. Every supermarket carries their other products (I like their hot capicollo). But IIRC, their stock can vary so call first.
commatoes is the place Murray butcher shop?
@@TheAgentbosko Nah. Venetian supplies to every Fortinos and every deli case with Italian salame. Along with wholesale the do retail sales. venetianmeats.com/
I can't say if Murray butcher shop carries it. They might, but there is usually a hard line between a butcher shop and salumeria. But for the really dedicated, Murray will have everything to "do it yourself". Except the months to cure and a curing room. 😀
Execution score:10- Presentation score:10 - Informations& Story score :10 - You cooking:10+
Thank you so much ! I appreciate it and glad you enjoyed .
I had to substitute bacon and tomato sauce (for stewed/canned tomatoes) since this is what I had on hand. Really fantastic flavor!!
That's awesome !
What’s your brand of white wine, Christine?
Tarcela Taa I just used a light Sicilian white wine . I hope
This helps
Grazie!!!
Lately have cooked a lot of spaghetti and tagliatelle and dressing it with tomato and cream sauce. Today I will add a teaspoon of duck fat and see how that works out.
PS Please do a polenta episode.
h lynn keith anything with duck fat will taste delicious
I wonder if you have also made Pasta alla Gricia??
I have not made the Pasta alla Gricia but have read about it. Of course there are many theories as to how Amatriciana started as Gricia but I felt that would take down another rabbit hole. Thanks for watching
@@ChristineCushing Well, I do hope that you will make tutorial on how to make Pasta alla Gricia soon. Your video is always very clear so keep up the good job :)
I'm Italian and YES, good job!!!
Grazie !
Wow, what is that knife?!
It's a Chinese clever that was given to me from a guest I had on my " Confucius Was a Foodie" show. I love it. Thank you
Very cool. Thanks for writing back!
In the USA, it's very difficult now to buy canned tomatoes. Many brands add calcium chloride, which makes them bitter, and citric acid, which makes them too sharp. I only buy brands that have nothing added except basil or salt. That means Pastene, Jersey Fresh or Sclafani. The other thing that varies is how they grind the tomatoes, if chopped. Which makes for different texture. Hunt's has their unique breed of tomatoes, but the additives ruin it. Contadina is good, but also tends to have additives.
It is crazy that you can hardly get tomatoes in USS without calcium chloride that’s why I always buy a italian ones. But even then you have to test many to get the right one. Thanks for watching
..ahhh, amatriciana..& guanciale, this should be 1of the 5 major food groups..over the wkend I made a sh*tload of tomato sauce w/beef n pork, and now I'm eating spaghetti
all week🤣...but I like your recipe much better...
Will Mar I already thought it was one of the food groups 😉! Perhaps next week you can revisit your pasta production and introduce this one. It’s sooo good . Thanks
..you bet I will, all your recipes are so deliziosa 😋
The only thing I do differently is I add a little diced onion , other than that I make it exactly the same.
So delicious . Thank you
Hard to find guanciale in the US. Dangit!
Many others have mentioned it . Surprising. Thank you for watching. Of course to get the essence of the dish you could use pancetta ( even though I said not to ). Just don’t tell anyone remotely Italian. LOL.
MyFavouriteFoods ChristineCushing Unless they can give me an offer I can’t refuse😉
Ssn Marzano is the best. Living in Italy I was told it had to do with the soil.
Yes the volcanic soil around Naples is so great for tomatoes.
Christine Dearest in all the world I was !! But in Israel you were not !!! Invited to the Holy Land with love
Thank you ! Be well
@@ChristineCushing With love from Israel
Looks very nice but the video is a bit over-long for a very simple dish. She said it's a half-hour dish - I make it in half the time!
i am on my way!!!! :)
lunasun sun 👏👏👏🍝
Where can I purchase pork cheeks.
I’ve never known that in amatrice they used spaghetti!
Che scoperta
I love your cleaver. What brand?
It was given to me as a present so there's no brand name in English. I really love it. Thank you
I’m Muslim I cannot eat Pork could you please give me a different type meet
This particular recipe really depends on the cured pork. You cannot substitute anything else and get even a similar flavour profile. I would have to say to try another pasta recipe , like my Spaghetti Al' Olio instead. I hope this helps and thanks for watching.
Would rather have it with bucatini that little hole in the center realy soaks up the sauce.
Bucatini is really great, I agree.
Lucky cameraman!
ok....so who is the bakala that down voted Christines work....smh
Chris Mack yeah who is the bakala, we should ask him for an explanation...
@@TheAgentbosko lol
They hate the sppon! They fussed at me "use the side of your pasta bowl". I still use my soup/ pasta spoon!
I'm hopping on my Vespa right now. It should take me about 14 hours to get up there, assuming they let me pass the border into Canada! I'll just let the border guards know I'm on a culinary mission.
Suzanne Baruch oh if you tell them you’re on a culinary mission , they’ll let you right in 🍝😜thanks for watching !
Suzanne Baruch hurry up...I see so many Vespa’s on the road
Where I can buy guanciale in usa?
That wouldn't be 2 servings for me.
Yes it’s tough to resist !
Looks amazingly delicious. I am eating my tongue 😛
Definitely so delicious!
re pork cheeks like salt pork?
Yes the most similar. Although Italians have their specific spice blends they add. Thanks for watching
If you really want to be fine, don't use the pepper seeds, only the skin. The seeds have a pap taste.
Consiglio. Quando scoli la pasta e la unisci al condimento devi spegnere il fuoco altrimenti la pasta continuerà la cottura e non sarà più al dente.
Si . Capito ! 🇮🇹🍝. I removed the pasta 2 minutes early for that reason. Grazie
Spajetty
5:45 Double-dipping....really Christine? I guess you're cooking for yourself here, but it's still a bad habit to get into.
Seriously, a six-ounce can of tomatoes? Maybe you mean 15-ounce? I rarely see anything but a 28-ounce can, never six ounce except for tomato paste.
I am just giving you an amount of tomatoes that I used. The can would be larger. You can reserve the rest for another recipe or freeze them. Thank you
you tasted the tomato and put the spoon back in the tomatoes,yuck!!
she is not in a restaurant, she is making it for herself and I am sure she is not making it for you...
sets a bad example for cooking food for anyone cooking for yourself or others .
@@TheAgentbosko
Ugh Pork
tell that to Italians