Generalities

Amatriciana refers to a sauce for dry food pasta. Amatriciana ODIERNA is made with pork cheek, pecorino cheese and peeled tomatoes. It is a very energetic food because of the massive presence of fatty acids; on the other hand, at an evaluation of the “finished” dish (Spaghetti or Bucatini all’Amatriciana), the predominant energetic nutrients are the starches of dry pasta.

Birth and precisions

Amatriciana is a typical Italian preparation. It is a modification of the much more ancient “gricia”, a sauce typical of the pastoral diet in the Apennine areas between Abruzzo and Latium. Compared to the most recent version, griccia is without tomato and, for many, represents the only true Amatriciana sauce. It is also important to remember that, despite the popular belief, amatriciana is NOT a real dish of the Roman cuisine, but it comes from the area of Rieti; more precisely, the sauce is originally from Amatrice, even though it cannot be excluded that Grisciano (a neighboring town) gave birth to the very first form of gricia. Until the first half of the 20th century AD, in the areas of origin, amatriciana was still mainly consumed without tomato (despite it had already been rooted in the Italian cuisine for about a century).

Nutritional values (per 100 g of edible part)

Moreover, the “original” pasta format to accompany the amatriciana sauce is not bucatino (preferred by Romans), but spaghetto. Other changes in the recipe concern the use of onion and olive oil, originally absent and probably not even replaced by other products.

Amatriciana Recipe

As anticipated, during the course of history, the recipe of amatriciana has been many times revisited and modified. The one that follows is considered the most current, and univocally accepted, version of amatriciana sauce.

Ingredients

Pork cheek, S. Marzano tomatoes, dry white wine, seasoned matrix or Roman pecorino cheese, extra virgin olive oil, whole chili pepper, salt.

Procedure

In a pot with water, blanch the tomatoes, peel them, separate the seeds and cut the pulp into cubes. In a frying pan, heat the oil and brown the guanciale, skinned and cut into cubes, with a piece of chilli pepper; then deglaze with white wine.

Remove the guanciale and sauté the diced tomatoes in the liquid, allowing it to thicken. Remove the chili pepper and correct the flavor. Saute the pasta in the tomato and then add the guanciale. With the heat off, sprinkle in the grated pecorino.

Pasta all’Amatriciana

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Nutritional Characteristics

Amatriciana is a remarkably energetic sauce, therefore unsuitable for low-calorie diets against overweight.
It is a base rich in lipids and, despite the prevalence of monounsaturated fatty acids, a good part is saturated. This characteristic makes amatriciana a food NOT suitable for the nutrition of the subject affected by hypercholesterolemia.
Proteins are scarce, as well as carbohydrates and dietary fiber.
Amatriciana contains a high quantity of sodium, an element predisposing or aggravating arterial hypertension.
As for vitamins and other mineral salts, there are no noteworthy concentrations. The high quantity of lipids and the high concentration of sodium prolong the time of gastric permanence, making amatriciana a sauce not recommended in presence of gastritis, gastroesophageal reflux and digestive problems in general.