Why AMATRICIANA is the KING of the 4 Roman Pastas
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- เผยแพร่เมื่อ 23 ก.ย. 2024
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Rigatoni Amatriciana is The King of the 4 roman pastas and I made it before here but that was a long time ago but me now, 2024 Steve does not approve of the method. I’ve since had it all over Rome and it might be a contender for greatest pasta. With tomatoes it's lighter than the other roman pastas, it's healthier than those that rely solely on pork fat, cheese or egg, and visually and emotionally, it's the most comforting of the 4, at least for me. But to make it right, you’re gonna need to get your hands on real guanciale. One of the silver linings of Covid was a thing called the Pact for Export, created by the Italian government to promote local businesses. So now, it's more available than it used to be and if not locally, available online here.
Guanciale FromSuperMarket Italy
supermarketita...
RECIPE:
Authentic Rigatoni Amatriciana Exactly as They Do In Rome
www.notanother...
(Website Design by: www.kristasdes... )
Bro I don’t care if it’s outdated - that old Amatriciana video is legend. All the old pasta videos were. They made me
Same I learned all my pasta techniques from those old videos
Real ones know about the cutting board
Yep - Love both channels and couldn't agree more - we can always do better but some people don't have access to everything, so even if it wasn't SUPER perfectly traditional, it was LEGIT!
I’m definitely an honorary Italian because of Steve’s old vids
That and 99% of the country you can't go out and get Guanciale.
Calling out the old video is stupid, you used pancetta because you had no access to guanciale at the time and the whole spirit of the italian cucine is doing the best dish you can even if you have nothing more than pepper and cheese.
If using what you have is the spirit of Italian cooking, why do I see so many Italians flipping out when someone not Italian makes an Italian dish and it isn’t done exactly how their grandma made it? Italians are notorious in cooking circles for being super critical about how Italian food is made.
It is his recipe not yours...so then...who is really the stupid one? Not him! You are just jealous that you didn't think of this recipe or could it be that you are jealous of a genuine Italian man? Probably both.
@@J.M.R.0913 thanks for this nonsensical response. I needed a good chuckle.
@@randomfist797 Whatever
@@randomfist797 Apparently, you don't have the education needed to understand the severity of my answer. BTW I don't care what anyone thinks about my reply. We'll see who's laughing when Jesus comes to destroy the wicked.
"if you get that pre grated"...(cut) next scene lol
He was probably going to mention “anti-caking agents” lol @ 4:17
@@jacobdalton6868 "If you're gonna get that pre-grated. . ." Then Don't. That's how I read that. but also to @Josephc.6431, YES, also this. Even the ones that do it more naturally use potato/tapioca etc. starches. Not great since it's also a thickener and will fuck up your sauce. Grate it yourself fam, trust.
Comment from a Roman (born and raised): GREAT JOB MAN! Making us Romans proud, perfect recipe!
my guy, i always ALWAYS come back to you and your recipes! It never fails me
Yeah access to guanciale is whats holding me back from using it more often, as well as the price.
I prefer pancetta but you can get guanciale at Ivarone brothers if that's near you.
@@bakerteacher2905worked at a Italian restaurant in Philadelphia almost 20 years ago and they only had pancetta. I’ve never had it with guanciale cause I ain’t paying that much money for it. Everything doesn’t have to be authentic to be good.
I use the lightly cured pork jowl bacon from our local groceries. May not taste exactly correct, because I suspect they use some sugar in the cure, but only a Roman would know the difference. Another option is to get fresh pork cheeks from a butcher and salt cure them yourself in the fridge. Not hard, just takes some time.
@@timolean5846Absolutely! And didn’t I hear Stephen say (more than once) “this isn’t about authenticity- this is Italian-American!” And authentic Italians were living in a different environment with different ingredients available and they made use of the bounty that was here in America. According to Lydia Bastianich, and she would know, having emigrated to America at the age of 12, meat of all kinds was more available to the newly arrived Italians, who were poor, they were peasants, they only had meat on Sundays (hence the birth of Sunday Gravy, born here in America). Italians made use of pork, one of the least expensive animal proteins world over, and they used the least expensive cuts, like guanciale, which is pork cheek, and almost entirely fat with slim ribbons of muscle meat. Now bc it’s “authentic, people seek it out and are willing to pay up to $39.99 for a hunk? I don’t think “real authentic “ Italians would agree with that - they’d find some other way, maybe American bacon or ham hocks.
Why does it have to be authentic? What does that even mean? It’s more “authentic” to abide the philosophy of “use what you have,” and make gastronomic miracles with what you have. 😊
This was poor people’s food, and poor people’s food is the origin of all the best dishes and cuisines all over the world. Now the high end chefs try to re-create it in pricey Michelin star restaurants. Crazy!
You can buy pork back fat or thick cuts of bacon from many regular supermarket delis, which you can cut into the same size and shapes as what Stephen makes w/ guanciale. The only difference is that it is hickory smoked, which I think is an improvement. It’s more flavorful. And many Americans prefer it for the Smokey flavor. I know I do. But then, I’m not Italian.
My wife and I made this based on your older video since we don’t have easy access to guanciale (we live in Alabama) and it was incredible. We are inspired to try the other famous Roman dishes on your channel. We visited Rome last year and it reminded us of being there. Thank you for allowing us to bring Italy to Alabama. For the record, you have way more soul and style than that guy who critiqued your video. I also want that “Christmas Thyme” hoodie. I’ll be on the lookout for it around Christmas time
Don't give up hope. I live in Georgia, but very close to the Alabama line, and I've got easy access to guanciale. If you're by chance around the Auburn area, it might be worth a trip.
Mr. Cusato, you are always on point. Perfect recipe and perfect attitude as always. Take care of yourself, and go feed yourself. Love from Italy.
To bring the topic full circle, you then also have the 5th bonus "tomato *and* egg" option, pasta alla zozzona - which Steve also did a video on a while back! Nice to see this refresh.
Yeah but it includes an additional ingredient in sausage that sort of ruins the visuals. Just adding egg to amatriciana apparently doesn’t make it a zozzona; it always includes sausage as well for some reason.
This dude is not only a fantastic chef. He is top-notch quality as a human. The way he addressed the other person who called him out was so professional and so smooth.
Enjoy seeing you go back and update prior recipes, for whatever reason. Think that's great to see how you've improved your talents as a chef. This is outstanding, one I will surely try. Looks fantastic!
This 100%. The older videos were my #1 resource when I went the my Roman pasta phase and I'm so glad I found the channel though them.
Maybe it’s not traditional, but I like to leave a few of the guanciale strips in the sauce while it simmers. Enhances the richness a bit I think. I’ve used crushed Mutti tomatoes and DeLallo - both work well. I have also learned to judge sauce thickness by parting the Red Sea with a wooden spoon and if it stays for 1-2 seconds before coming together it’s the right thickness. Then adding a bit of pasta water really rounds it out.
I've seen the guanciale cooked with the tomatoes so you aren't wrong.
You are a king. You simply never fail to bring good food in a fun and simple video. Thanks
"2024 steve does not approve of the method"
me who comes back to that amatriciana video constantly bc of the recipe and production: *nervous sweats*
Thank you for your lessons in how to make the Roman pastas. My attempts have been absolutely transformed to the most delicious versions of these that I’ve ever made, and healthier too as no poor quality ready made jars of sauce full of additives and sugar in sight! I have found a supplier of delicious guanciale and pecorino romana which make ALL the difference! Takes it to the next level. From a fan in England! 🙂
I just made this dish. I used spaghetti, because I prefer it to rigatoni. Wow! What an awesome dish!
I've been watching and making your recipes for years now. What a gem this channel is!
I absolutely love the way you instruct a novice cook like me; your video editing and shooting is perfect. I have learned so much from you over the past four years. Thanks!
My preference is to include reduced white wine, but this will still be amazing. Loads of respect for the content you create.
Had this in Amatrice when I was in my young teens!
Even though I basically never eat meat, I make an exception for this dish whenever I see it in restaurants in memory of that little mountain town which was destroyed in an earthquake soon after I went there 🥲✊🏻
Finally saw guanciale at a small market not far from me, and I think it's the one you have. Wish I could obtain fresh rigatoni, but alas that may be to much to ask,lol, thinking I can do this close enough. Thanks Steve, always appreciated! Ciao👍❤️
Bro I’ve been watching your videos for years. I just want to say you’re an amazing person and even better cook.
Probably my favorite pasta dish that really nails what’s great about real Italian pasta dishes. I’m in Seattle though so I usually have to order guanciale so I appreciate what you were doing in your old vid.
i learned how to make 4 pastas from you as well as pasta a la zozzona. its perfect every time, thanks a lot
Perfect timing! I was about to look up your old Amatriciana recipe to make today, and lo and behold, there is a new one. Thank you!
Just my favorit cooking show for a lot of OG tasy reasons and I'm a european professionel. Alex has also a real good cooking Channel. It's sad that he did stop doing it. I liked his footsteps hunting of OG Style cokking, filling up the plate with history on another way then you do too.
Thank you for sharing Chef.
I actually really loved the OG video. Lots of heart and soul especially with the message. But I can understand if it was an itch you wanted to scratch to redo this dish. Either way, this was omy favorite Roman pasta you gatewayed me to!
Tho I haven't watched you the most lately, I respect the way you portray the dishes you are making.
There is no way for me to get guanciale where I live, so I decided to make some.
And I know not many people will have the time and space and comfort to do it, but I highly recommend it.
Twenty twenty four Steve iteration for ALL PASTA DISHES! ❤
Another grand slam, Steve. I was skeptical because of the lack of herbs, garlic, and spices in the sauce, but I made it exactly according to your method. The result was fantastic, and I am happy to say that guanciale is readily available in the Boston area now.
I used some leftover adirabeata sauce and added it to my carbonara and it through the roof. Would have not considered it without your video. The red sauce cut through the over richness of the sauce and bitterness of the pecorino balancing it beautifully
Cooked this tonight and wow this is easy to do and amazing.I think what makes this dish so great is when you make your own sauce and then add it to this dish !!!
Amatriciana has become one of my weekly dishes. So simple yet so good.
Again be blessed and thanks --
Very nice. I especially like you add crunchy guanciale at the very end to keep it crunchy. Really liked all 4 recipes.
I'm with you this is easily becoming my all time favourite
The amatriciana was the first of Steve’s recipes I ever made!!
I started making amatriciana with with guanciale last summer. This dish went from a "sometimes if I have sliced pancetta" dish to a luxury dish. Guanciale is severely underrated. This is my favorite pasta dish of all time. If you like it spicy, I'll sweat some JP Graziano's (my favorite) muffaletta after cooking the guanciale and before dropping the tomato instead of using red pepper flakes during the reducing process. This is my Chicago spin on a Roman classic.
Someone sound the alarm, the pasta king is back, baby!
Seeing the love for Alex is great. Two great food creators collide.
I just want to say I was a big fan of your philosophy that 'using whats on hand' is what's truly authentically Italian. I thought that was an excellent take and lesson to learn. Thanks for the update though, if what's on hand is 'the best and the original' then sign me up!!
Man your videos are legend. Thank you!! 🙏🏾
Buona realizzazione,hats off to you! For the record,according to the original recipe from Amatrice,one cup of dry white wine goes in before the passata,to deglaze the guanciale. Once the wine has evaporated,you add the passata.
I have a pancetta version of this dish that has been a weekly staple for me for years but I’m excited to try this more authentic versions. Also I need that food mill!
I work in a restaurant. Thanks for the knowledge
I do mine the same but with some white wine in there and a little diced red onion. But that’s just my personal taste preference.
Always love your recipes, and its less about being technically correct, and the inspiration you proivide for me to explore my own culinary interest. All love brother, keep crushing
A local spot to me does this and it’s my favorite pasta ever.
It’s an incredible pasta
Your videos inspired me to make all four Roman Pastas. Amatriciana is indeed my favourite. The wife loves them also.
Hot take:
Pasta alla Zozzona beats all other Roman pastas. No contest!🤤
One thing I like to do that I didn't see you do here is to hit the hot fat with a bunch of black pepper before you add the tomatoes. I find this perfumes everything really well and opens up the spice!
Guanciale and a good set of cheese makes it all ! Had it alllll over Rome and love making it at home now in Montreal
Hands down the best of all pastas. I like it with some heat though so I add peperoncinos to the tomato sauce. Nice video!
At 4:15 it seems like something got cut off?
I am pretty sure I knew what you were going to say but it might be missing a part.
Recipe link is broken. Looking forward to making this!
Came on to say the same, hopefully it’s fixed soon. Can’t wait to try this dish
It's working for me, now.
dude i like you a lot - bay 51st and cropsy ave Lafayette hs 68 I am your grandfather - good job !! be blessed
I never smoked a day in my life, but after your recommendation, I am smoking FUME 24/7!! Thank you! I finally have a healthy habit!!
Loved the old video and love this one as well. Rigatoni hits the spot everytime!
Tried your method today, amazing. I did add i small green chili to the tomatoes for a little kick
Thank you. I really enjoy your channel and culinary approach.
Great job Steve
This is significantly more accurate than the previous video 👏I think keeping *all* of the rendered fat for the tomato sauce may be too much. But all in all, amazing content!
We need to get you and Vincenzo’s Plate on a collab! E hora, si mangia!
Made this last night and it was good, but somehow its phenomenal the next day.
Food mill removes the seeds and skins!! I need this for my pizza sauce. Thanks for posting I've been grappling with the issue of too many seeds in my pizza sauce for weeks now. Plus - love the channel.
I've always found the fact that guanciale is unobtanium interesting, especially since cured hog jowl is available in any southern meat market or grocery store. Is it from Italy? Nope. Is it smoked? Sometimes, but not always. Is it from the same cut of pork, and extremely delicious? Oh yes.
What would you recommend if you don't eat pork? We've tried using anchovies or sun-dried tomato as an alternative to get the umami/ salty flavour.
Love the pasta choice its like missiles of flavor
Pasta King at it again! This just made your cavatelli and sausage recipe - fantastic.
We need a team up of Pasta King and Pasta Queen one day!
Glad you pointed out that carbonara was invented during WWII, because the original recipe most definitely DID NOT include guanciale! It was a war torn country surviving on US rations alone. Canned pork, powdered eggs and MILK are actually traditional.
brooooooooo. Fresh Rigatoni is damn near impossible to find. lol. This was great though! Making it this weekend.
Nobody really eats fresh rigatoni or any other tubular pasta. Americans are fixated on thinking "fresh pasta" is always superior.
@@avonlave I generally prefer quality dried pastas, but there is a place near me that makes Rigatoni and it is quite good.
@@avonlave Dry pasta is also the better choice when you need that starchy pasta water for your disk, like cacio e pepe, carbonara, etc. Fresh pasta cooks too quickly to develop good starch in the pasta water. There are methods around this problem, but why do the extra effort when top quality dry pasta does the job perfectly.
Where can I get that cheese grater, please 🙏
My mouth is watering we’re going to try this this weekend.
i want this grater too, anyone know where to get one?
@@gohabs9 I haven’t looked yet but when I find it I’ll let you know.
@@mnbsay9548 please let me know as well, please!!
I totally agree.. I have to import the guanciale as its not readily available in England... but its the best 👌 👍 😍
Also for me and my price range de cecco pasta and mutti tomato sauce is fantastic
Waitrose use to do diced guancialle until about a year ago and discontinued it. Now I find it in local Italian delis. You can also order it online.
There is a fifth Roman pasta called Pasta Zozzona. It's kind of like Carbonara with tomatoes, onions and italian sausage added.
Nice, and i agree this is healthier and better as a daily dish, but surely not a replacement for a good carbonara on special occasions.
I believe Chef Gabrielle Perilli in Amatrice did use a touch of white wine in between the guanciale and tomatoes.
No wine? That would be my only question mark here-but as others have commented, I'm in your debt for being able to cook these Roman pastas at all.
I love all'amatriciana. When I lived in Rome I used to go to a place that made pizza all'amatriciana. The best!
But I’ve seen another video with a chef from Amatrice who used a little bit of onion too. Also, you don’t use the pasta water to help finish the sauce at the end?
Thank you for sharing this (and all the other fine recipes) Tried out the Rigatoni Amatricana yesterday - and absolute fantastic dish. And fairly easy to make helps also. ;-)).....
Skål!
I love that Gil’s tattoo! Hilarious
Good vibes from ya keep it up
Gorgeous! Well done.
Amazing!
Prolly my favorite past
Fantastic presenter
Old school 2016 style thumbnail made me laugh
I miss Italy
The greatest? It's a pastability! 🍝
seeme like an editing error at 4:13. You start a sentence about pre-grated cheese, but then it suddenly jumps to talking about rigatoni vs spaghetti
What about adding white wine to deglaze the guanciale?
Best creator on youtube, by far!
I made ala gricia last night. And I was thinking…. This is just OG Mac and cheese. But better. It was amazing
I need that cheese grater! Do you know how I can get one? Preferably online. Love your channel.
I love a much a chana!
YEAH NAAAAAAAH
Looks awesome, but I’d definitely fry garlic and/or herbs and onions in that fat. It may not be authentic, but would taste amazing.
Are you a chef at a restaurant, or is this just a hobby? Excellent videos. Lots of advice and tips, which have helped me become a better cook.
I like a little chili in this sauce but otherwise, this is spot on. No onion, no garlic, no wine and you do not waste that fat from the guanciale. Pretty much the best sauce ever.
as someone who can't have onion and garlic it's a godsend. although disappointingly in Rome, many restaurants do use onion, which wasn't how it was traditionally made