Bigoi all'amatriciana
Fresh thick spaghetti (Bigoi) prepared with a classic Roman tomato and guanciale based sauce
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Amatriciana sauce originates from the town of Amatrice in the Lazio region of Italy. It is believed to have evolved from 'gricia,' a pasta sauce made with guanciale, Pecorino Romano cheese, and black pepper, likely created by shepherds in the Apennine mountains. The addition of tomato transformed it into the Amatriciana we know today, probably sometime in the 18th or 19th century, when tomatoes became more widely available in Italian cuisine. Bigoi, a thick, spaghetti-like pasta, adds a unique textural element to this classic sauce.
Amatriciana is more than just a pasta sauce; it's a symbol of Italian culinary tradition and regional identity, particularly for the town of Amatrice, which suffered greatly in the 2016 earthquake. Serving and enjoying Amatriciana is often associated with community and sharing.
Amatrice's Culinary Heritage
Amatriciana is deeply rooted in the culinary heritage of Amatrice, and its preservation is a matter of cultural pride for the region.
Regional Variations
While the basic recipe is consistent, regional variations exist, with some cooks adding a touch of chili pepper for heat or using different types of tomatoes.
Italian Family Meals
Amatriciana, served with Bigoi or other types of pasta, is a popular dish for family meals and gatherings in Italy.
Bigoi all'Amatriciana offers a rich and savory flavor profile, characterized by the saltiness of guanciale, the tanginess of tomatoes, and the sharp, peppery bite of Pecorino Romano cheese.
The key flavors come from the high-quality ingredients. Guanciale, cured pork cheek, provides a distinctive fatty and salty flavor that is essential to the dish. San Marzano tomatoes are often preferred for their sweetness and low acidity, contributing a vibrant tomato flavor. Pecorino Romano cheese, a hard, salty sheep's milk cheese, adds a sharp and savory counterpoint. Black pepper provides a subtle spice that enhances the overall flavor complexity. The Bigoi pasta itself contributes a hearty, slightly chewy texture.
Guanciale is Key
Do not substitute pancetta or bacon for guanciale. Guanciale has a higher fat content and a more delicate flavor that is essential for authentic Amatriciana.
Render the Guanciale Properly
Cook the guanciale over medium heat until it is crispy and has rendered its fat. This will create a flavorful base for the sauce.
Use High-Quality Tomatoes
San Marzano tomatoes are the preferred choice for their sweetness and low acidity, but other high-quality canned or fresh tomatoes can be used.
Don't Overcook the Pasta
Cook the Bigoi al dente, so it retains a slight bite. This will provide a pleasant textural contrast to the sauce.
Cheese at the End
Grate the Pecorino Romano cheese fresh and add it at the very end, just before serving. This will ensure that the cheese is melted and creamy, but not overcooked.
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