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Pasta alla Amatriciana

We’ve covered three of the four pastas of Rome – and here is the final dish – Pasta alla Amatriciana

amatriciana

What are the Four Pastas of Rome?

The four pastas of Rome are cacio e pepe, gricia, carbonara and amatriciana. They are all made using the same technique of vigorous mixing to form a sauce with the cheese and pasta water. It take practice.

My first try the cheese all clumped up and didn’t melt into the sauce. I thought perhaps I had the pasta and water too hot – and the cheese not grated down enough. So I tried again, letting everything cool a little and grinding the cheeses up in the food processor. The finely ground cheese just melted into the pasta and came out amazing!

Cacio e Pepe [1]

The foundation of the four is cacio e pepe – literally means cheese and pepper. The ancient shepherds carried with them cacio cheese, dried spaghetti  and pepper. With these megar ingredients, they could whip up a delicious, satisfying meal in the fields.

cacio

This past is typically made with spaghetti or bucatini and tossed, vigorously, with pecorino romano and parmesan reggiano cheeses, some fresh ground black pepper and a little pasta water. Sound easy? Well – success is in the technique. For more information and the recipe, click here [1].

Pasta alla Gricia [2]

The next pasta on the list – pasta alla gricia. This one is almost exactly like cacio e pepe, with the addition of guanciale. Guanciale is a cured pork jowl (or cheek), similar to bacon but saltier. It’s origins go back to ancient Roman times.

Vincent's Meat Market - Licini Guanciale Cured Pork Jowls, Perfect Pasta Carbonara , Salted & Spiced, Artisanal Italian Delicacy, Gourmet Recipe, Premium Quality, Rich, Savory Flavor - 8 oz [3]

click on picture to go and purchase from Amazon

This pork is diced, then cooked until the fat is rendered.

I couldn’t find any information on the traditional type of pasta. It looks like it all depends on what you have on hand!  Click here [2] for the recipe.

Pasta Carbonara [4]

Pasta Carbonara, probably the most well known of the four. The sauce on this one is sort of a combination of the cacio e pepe and the gricia with some egg added to the mix. It’s usually on spaghetti, but I’ve seen it on penne and rigatoni too. I used pappardelle.

cacio

It’s origins aren’t as easy to follow as the ancient two. There is speculation that it was inspired by a pasta from Naples – cacio e uova, meaning cheese and eggs. Click here [4] for more information and the recipe.

Pasta alla Amatriciana –

And the last of the four, Pasta alla Amatriciana. Just a few ingredients – pecorino romano cheese, tomatoes, guanciale, and some red chili flakes. This pasta is typically on rigatoni and has a rich, creamy, tomatoey sauce.

amatriciana

This peasant sauce is said to have been passed down generations from father to son. Since we know tomato sauce came around in the late 1600s, we know it was soon after that. This delicious sauce was born in the town of Amatrice.  It is believed this recipe was passed down orally from father to son.  The first written record of this sauce was in 1816 when it was served at the court of the Pope.

All of these pastas are really about the sauce. You can serve them using any pasta you have on hand or the pasta you like the best (I love orecchiette). Once you get the hang of the stirring up the sauce, you’ll make all of these again and again.

The Saucing Technique (Practice makes perfect)

This is the most important part of the pasta. If it isn’t done right, you’ll have clumps of melted cheese instead of a creamy sauce. Not quite as bad as clumps is tiny grated chunks that don’t melt. The goal is a cream sauce.

Cook the pasta in a large, tall pot. When it is slightly al dente (just slightly done), drain it, but be sure to save one cup of the pasta water. There is flavor and starch in it that will really help to create a creamy sauce.

Put the pasta back in the pot and let it cool slightly. Add 1/2 cup of the hot pasta water and stir briskly.

Add just a splash of cold water to finely grated romano and parmesan cheese with fresh cracked pepper.

Stir it with a fork to make a paste.

Drop the paste on top of the pasta,

cacio

then stir fast and hard for about 3 to 4 minutes. The harder and faster the better – almost like whisking with a spoon. Add a more pasta water, a little at a time, if the sauce is too thick.

When everything is well blended into a creamy sauce, serve it immediately!

Making the Pasta alla Amatriciana

This dish is a little different than the other three. It has a delicious tomato base with all the delicious cheese. You can use any kind of pasta, but I used rigatoni.

This pasta is prepared a little different than all the other. It includes tomatoes and some crushed pepper, giving it a little zip!

Cook the pasta, reserving 1 cup of the water when it’s drained.

While it’s cooking, cook the guanciale in a dutch oven until most of the fat is rendered.

amatriciana

Add the crushed tomatoes, chili flakes and fresh cracked pepper, about 10 turns.

Stir and simmer for 20 to 25 minutes.

Add the pasta to the pot with just a splash of the pasta water.

Amatriciana

Next add the cheese and stir vigorously for two to three minutes,

until it’s melted and blended with the rest of the sauce.

Serve hot, topped with a little more parmesan.

© Copyright 2024 The Lazy Gastronome

5 from 6 votes
Amatriciana
Print [5]
Pasta alla Amatriciana

A delicious traditional pasta with tomatoes, cheese and some chili flakes for a little zip!

Course: Main Course, main dish, Pasta, Side Dish
Cuisine: Italian, Roman
Keyword: bell pepper, chili flakes, fire roasted tomatoes, guanciale, pancetta, parmesan regiano, romano, Rome
Servings: 4 servings
Author: HelenFern
Ingredients
  • 8 oz. dry pasta
  • 8 oz guanciale or pancetta
  • 1 28oz can crushed tomatoes
  • 1/4 teaspoon dried chili flakes
  • 10 - 12 turns cracked black pepper
  • 1-1/2 oz parmesan reggiano
  • 1/2 oz pecorino romano
  • more parm for garnish
Instructions
  1. Cook the pasta, reserving 1 cup of the water when it's drained.

  2. While it's cooking, cook the guanciale in a dutch oven until most of the fat is rendered.

  3. Add the crushed tomatoes, chili flakes and fresh cracked pepper, about 10 turns.

  4. Stir and simmer for 20 to 25 minutes.

  5. Add the pasta to the pot with just a splash of the pasta water.

  6. Next add the cheese and stir vigorously for two to three minutes, until it's melted and blended with the rest of the sauce. Add a little more pasta water if it's too dry.

  7. Serve hot, topped with a little more parmesan. 

Recipe Notes

 

© Copyright 2024 The Lazy Gastronome

 

Leave me a comment – I’d love to hear your thought

Pasta alla Gricia

Posted By HelenFern On In Main dish,Pasta,Pasta,Side Dishes | 16 Comments

Pasta alla Gricia – the second pasta of Rome

Last week we started on a tour of the four pastas of Rome. The first one, cacio e pepe, is the foundation of the four, so that’s where we started.

This week we’ll talk a little about the second – pasta alla gricia.

gricia

What are the Four Pastas of Rome?

A little refresher, the four pastas of Rome are cacio e pepe, gricia, carbonara and amatriciana. They are all made using the same technique of vigorous mixing to form a sauce with the cheese and pasta water. It take practice.

My first try the cheese all clumped up and didn’t melt into the sauce. I thought perhaps I had the pasta and water too hot – and the cheese not grated down enough. So I tried again, letting everything cool a little and grinding the cheeses up in the food processor. The finely ground cheese just melted into the pasta and came out amazing!

Cacio e Pepe – [1]

The foundation of the four is cacio e pepe – literally means cheese and pepper. The ancient shepherds carried with them cacio cheese, dried spaghetti  and pepper. With these megar ingredients, they could whip up a delicious, satisfying meal in the fields. Click here [1] for the recipe.

cacio gricia

Typically made with spaghetti or bucatini, the pasta is tossed, vigorously, with pecorino romano and parmesan reggiano cheeses, some fresh ground black pepper and a little pasta water. Sound easy? Well – success is in the technique.

Pasta alla Gricia –

The next pasta on the list – pasta alla gricia. This one is almost exactly like cacio e pepe, with the addition of guanciale. A cured pork jowl (or cheek), similar to bacon but saltier. It’s origins go back to ancient Roman times. This recipe uses diced pancetta. The flavors are similar.

The pork is rendered and tossed with the pasta.

gricia

Pasta Carbonara –

Pasta Carbonara, probably the most well known of the four. This one uses guanciale, the cheeses and egg. It’s the egg that makes it. It’s name means coal miner’s wife – but that’s a discussion for the next post. Click here [4] to check it out.

cacio

Pasta alla Amatriciana [7]

And the last of the four, Pasta alla Amatriciana. Just a few ingredients – pecorino romano cheese, tomatoes, guanciale, and some red chili flakes. This pasta is typically on rigatoni and has a rich, creamy, tomatoey sauce.

cacio

All of these pastas are really about the sauce. You can serve them using any pasta you have on hand or the pasta you like the best (I love orecchiette). Once you get the hang of the stirring up the sauce, you’ll make all of these again and again.

The Saucing Technique (Practice makes perfect)

This is the most important part of the pasta. If it isn’t done right, you’ll have clumps of melted cheese instead of a creamy sauce. Not quite as bad as clumps is tiny grated chunks that don’t melt. The goal is a cream sauce.

Cook the pasta in a large, tall pot. When it is slightly al dente (just slightly done), drain it, but be sure to save one cup of the pasta water. There is flavor and starch in it that will really help to create a creamy sauce.

Put the pasta back in the pot and let it cool slightly. Add 1/2 cup of the hot pasta water and stir briskly.

Add just a splash of cold water to finely grated (I ground it up in the food processor) romano and parmesan cheese with fresh cracked pepper.

gricia

Stir it with a fork to make a paste.

gricia

Drop the paste on top of the pasta,

cacio

then stir fast and hard for about 3 to 4 minutes. The harder and faster the better – almost like whisking with a spoon. Add a more pasta water, a little at a time, if the sauce is too thick.

When everything is well blended into a creamy sauce, serve it immediately!

Making the Pasta alla Gricia

First thing you’ll do is render the fat from the guanciale or pancetta in a large skillet or pot. While it’s rendering, cook the pasta.

gricia

When the pasta is just al dente, drain, saving out 1 cup of the pasta water.

Put the pasta in the pot with the meat and rendered fat.

Toss it all together mixing it well.

gricia

Add 1/2 cup of the pasta water and the cheese, and stir vigorously! Keep stirring until the cheese and water meld together into a creamy sauce. Add a little more water if it’s too dry.

gricia

Serve hot with some fresh grated parmesan.

gricia

© Copyright 2024 The Lazy Gastronome

5 from 9 votes
gricia
Print [9]
Pasta alla Gricia

A creamy, cheesy pasta with a little salty cured pork. Easy and delicious.

Course: Main Course, main dish, Side Dish
Cuisine: Italian, Roman
Keyword: black pepper, guanciale, pancetta, parmesan, pasta, romano
Servings: 4 servings
Author: HelenFern
Ingredients
  • 8 oz dry pasta
  • 5 oz guanciale (or pancetta)
  • 1 oz parmesan reggiano
  • 1-1/2 oz pecorino romano
  • fresh cracked pepper
Instructions
  1. First thing you'll do is render the fat from the guanciale or pancetta in a large skillet or pot. While it's rendering, cook the pasta.

  2. When the pasta is just al dente, drain, saving out 1 cup of the pasta water. 

  3. Put the pasta in the pot with the meat and rendered fat.

    Toss it all together mixing it well.

  4. Add 1/2 cup of the pasta water and the cheese, and stir vigorously! Keep stirring until the cheese and water meld together into a creamy sauce. Add a little more water if it's too dry.  (See notes)

  5. Serve hot with some fresh grated parmesan.

Recipe Notes

The stirring technique is the most important part of the pasta. If it isn't done right, you'll have clumps of melted cheese instead of a creamy sauce. Not quite as bad as clumps is tiny grated chunks that don't melt. The goal is a creamy sauce.

Cook the pasta in a large, tall pot. When it is slightly al dente (just slightly done), drain it, but be sure to save one cup of the pasta water. There is flavor and starch in it that will really help to create a creamy sauce.

Put the pasta back in the pot and let it cool slightly. Add 1/2 cup of the hot pasta water and stir briskly.

Add just a splash of cold water to finely grated (I ground it up in the food processor) romano and parmesan cheese with plenty of fresh cracked pepper. Stir it with a fork to make a paste.

Drop the paste on top of the pasta, then stir fast and hard for about 3 to 4 minutes. The harder and faster the better - almost like whisking with a spoon. Add a more pasta water, a little at a time, if the sauce is too thick.

© Copyright 2024 The Lazy Gastronome

Leave me a comment – I’d love to hear your thought

Cacio e Pepe – The Most Well Known Pasta of Rome

Posted By HelenFern On In Main dish,Pasta,Side Dishes | 15 Comments

I love watching shows where the host tours different countries and regions and not only talks about the history and culture, but the culinary experiences too. During the four days of frozen lock up, I rewatched Stanly Tucci’s, Searching for Italy – again. While he was in Rome he shared the “four pastas of Rome”.

An idea struck!!

I’m going to make these and share them with you!! Cacio e Pepe is the foundation of the four.

What are the Four Pastas of Rome?

The four pastas of Rome are cacio e pepe, gricia, carbonara and amatriciana. They are all made using the same technique of vigorous mixing to form a sauce with the cheese and pasta water. It take practice.

My first try the cheese all clumped up and didn’t melt into the sauce. I thought perhaps I had the pasta and water too hot – and the cheese not grated down enough. So I tried again, letting everything cool a little and grinding the cheeses up in the food processor. The finely ground cheese just melted into the pasta and came out amazing!

Cacio e Pepe –

The foundation of the four is cacio e pepe – literally means cheese and pepper. The ancient shepherds carried with them cacio cheese, dried spaghetti  and pepper. With these megar ingredients, they could whip up a delicious, satisfying meal in the fields.

cacio

Typically made with spaghetti or bucatini, the pasta is tossed, vigorously, with pecorino romano and parmesan reggiano cheeses, some fresh ground black pepper and a little pasta water. Sound easy? Well – success is in the technique.

Pasta alla Gricia [2]

The next pasta on the list – pasta alla gricia. This one is almost exactly like cacio e pepe, with the addition of guanciale. A cured pork jowl (or cheek), similar to bacon but saltier. It’s origins go back to ancient Roman times.

Vincent's Meat Market - Licini Guanciale Cured Pork Jowls, Perfect Pasta Carbonara , Salted & Spiced, Artisanal Italian Delicacy, Gourmet Recipe, Premium Quality, Rich, Savory Flavor - 8 oz [3]

click on picture to go and purchase from Amazon

This pork is diced, then cooked until the fat is rendered.

I couldn’t find any information on the traditional type of pasta. It looks like it all depends on what you have on hand!  Click here [2] for the recipe.

Pasta Carbonara –

Pasta Carbonara, probably the most well known of the four. The sauce on this one is sort of a combination of the cacio e pepe and the gricia with some egg added to the mix. It’s usually on spaghetti, but I’ve seen it on penne and rigatoni too. I used pappardelle.

cacio

It’s origins aren’t as easy to follow as the ancient two. There is speculation that it was inspired by a pasta from Naples – cacio e uova, meaning cheese and eggs. Click here [4] for more information and the recipe.

Pasta alla Amatriciana [7]

And the last of the four, Pasta alla Amatriciana. Just a few ingredients – pecorino romano cheese, tomatoes, guanciale, and some red chili flakes. This pasta is typically on rigatoni and has a rich, creamy, tomatoey sauce.

cacio

This peasant sauce is said to have been passed down generations from father to son. Since we know tomato sauce came around in the late 1600s, we know it was soon after that.

All of these pastas are really about the sauce. You can serve them using any pasta you have on hand or the pasta you like the best (I love orecchiette). Once you get the hang of the stirring up the sauce, you’ll make all of these again and again.

The Saucing Technique (Practice makes perfect)

This is the most important part of the pasta. If it isn’t done right, you’ll have clumps of melted cheese instead of a creamy sauce. Not quite as bad as clumps is tiny grated chunks that don’t melt. The goal is a cream sauce.

Cook the pasta in a large, tall pot. When it is slightly al dente (just slightly done), drain it, but be sure to save one cup of the pasta water. There is flavor and starch in it that will really help to create a creamy sauce.

Put the pasta back in the pot and let it cool slightly. Add 1/2 cup of the hot pasta water and stir briskly.

Add just a splash of cold water to finely grated romano and parmesan cheese with fresh cracked pepper.

Stir it with a fork to make a paste.

Drop the paste on top of the pasta,

cacio

then stir fast and hard for about 3 to 4 minutes. The harder and faster the better – almost like whisking with a spoon. Add a more pasta water, a little at a time, if the sauce is too thick.

When everything is well blended into a creamy sauce, serve it immediately!

Making the Cacio e Pepe

Make this dish exactly as told above in technique. There are no other ingredients to add, except topping it off with some fresh grate parmesan. The absolute easiest of the four!

cacio

© Copyright 2024 The Lazy Gastronome

5 from 6 votes
cacio
Print [12]
Cacio e Pepe

A simple pasta with just four ingredients. The success is in the technique!

Course: Appetizer, Main Course, main dish, Snack
Cuisine: Italian, Roman
Keyword: black pepper, fresh ground pepper, parmesan, romano
Servings: 4 servings
Author: HelenFern
Ingredients
  • 8 oz. dry pasta
  • 3/4 cup finely grated pecorino romano
  • 1/2 cup finely grated parmesan reggiano
  • fresh cracked black pepper
  • more parmesan to grate over the top at serving
Instructions
  1. Cook the pasta in a large, tall pot. When it is slightly al dente (just slightly done), drain it, but be sure to save one cup of the pasta water. There is flavor and starch in it that will really help to create a creamy sauce.

  2. Put the pasta back in the pot and let it cool slightly. Add 1/2 cup of the hot pasta water and stir briskly.

  3. Add just a splash of cold water to finely grated romano and parmesan cheese with fresh cracked pepper. Stir it with a fork to make a paste. 

  4. Drop the paste on top of the pasta, then stir fast and hard for about 3 to 4 minutes. The harder and faster the better - almost like whisking with a spoon. If the sauce is too thick, add more pasta water, a little at a time.

  5. When everything is well blended into a creamy sauce, serve it immediately!

Recipe Notes

 

© Copyright 2024 The Lazy Gastronome

Leave me a comment – I’d love to hear your thought

Brussels Sprouts and Cranberries

Posted By HelenFern On In Brussels Sprouts,Cranberries,Fruits and Vegetables,Side Dishes,Vegetables | 10 Comments

I bought a lot of cranberries [15] at the bogs this year. I’ve made bread, cookies, relish – and these really tasty Brussels sprouts!!

And I bought four stalks of sprouts in September and froze them. I was looking for something different to do with them and – viola!

sprouts

Making the Sprouts and Cranberries – 

This dish is so easy to make! I used pork belly in this one. Pork belly is the fatty belly of the pig. It’s the part we get bacon from! And who doesn’t like bacon? When you buy it whole, there is more meat on it than your standard bacon.

Preheat the oven to 350 degrees.

Lay the Brussels sprouts, cranberries and 2 Tablespoons of butter in a casserole dish.

Bake for 15 minutes.

While they are cooking, cut the pork belly into 1/2 inch cubes and cook them in 1 Tablespoon of butter until the are brown and crisp on the outside.

sprouts

Add them to the casserole dish with the maple syrup. Give it a stir and bake for another 10 minutes.

sprouts

Add salt and pepper to taste.

Serve hot! And that’s all there is to it!

5 from 8 votes
Print [16]
Brussels Sprouts and Cranberries

A delicious sweet and savory vegetable dish.

Course: Side Dish, vegetables
Cuisine: American, Autumn, fall
Keyword: butter, cranberries, cranberry, maple syrup, pork belly
Servings: 4 servings
Author: HelenFern
Ingredients
  • 3 cups fresh or frozen Brussels sprout
  • 3/4 cup fresh or frozen cranberries
  • 3 Tablespoon butter
  • 1/2 cup cubed pork belly or ham
  • 2 Tablespoons Maple Syrup
  • kosher Salt and fresh cracked pepper to taste
Instructions
  1. Preheat the oven to 350 degrees.

  2. Lay the Brussels sprouts, cranberries and 2 Tablespoons of butter in a casserole dish. Bake for 15 minutes.

  3. While they are cooking, cut the pork belly into 1/2 inch cubes and cook them in 1 Tablespoon of butter until the are brown and crisp on the outside.

  4. Add them to the casserole dish with the maple syrup. Give it a stir and bake for another 10 minutes.

  5. Add salt and fresh cracked pepper to taste

  6. Serve hot!

Recipe Notes

© Copyright 2024 The Lazy Gastronome

 

© Copyright 2024 The Lazy Gastronome

Leave me a comment – I’d love to hear your thoughts!

Pistachio Rice

Posted By HelenFern On In Rice,Side Dishes | 16 Comments

We eat a lot of rice! And it’s so easy to make. This recipe makes a perfect side dish with chicken curry or grilled shrimp [20]. The pistachio adds flavor and texture and it it certainly a perfect recipe for a lazy cook like me!

pistachio

Why Basmati rice?

The kind of rice you use matters. There are several kinds of rice – and some, like black rice, that aren’t rice at all.

Short grain rices tend to be stickier and are great when served with Asian or Middle Eastern foods.

Calrose and Arborio rice are both a medium to short grain.

Arborio is a creamy rice and is used to make risotto. It’s also great for rice balls or rice pudding.

Calrose is a mild tasting rice and is perfect for use in sushi. It also absorbs flavors so it’s great to cook in broth.

Long grain rices cook up fluffy with the least amount of clumping.

Jasmine, a long grained rice, is great for pilaf or fried rice because its flavor is mild and not overpowering.

I like basmati, another long grain rice, because of its buttery, nutty flavor and aroma. You don’t need to add a lot for a rich flavor. That’s why this recipe uses basmati.

Making the Pistachio Rice –

Chop the pistachios and

pistachio

put them and half the butter, along with all the other ingredients into the rice cooker.

Turn it on and let it cook.

When the rice cooker turns off, add the remaining butter and replace the cover. After about five minutes,

fluff the rice and serve.

Add a few more pistachio as a garnish.

© Copyright 2023 The Lazy Gastronome

5 from 14 votes
pistachio
Print [21]
Pistachio Rice
Course: Side Dish
Cuisine: American
Keyword: basmati rice, pistachio, rice
Servings: 4 servings
Author: HelenFern
Ingredients
  • 2 cups white basmati rice
  • 3 cups water
  • 4 tablespoons butter
  • 3-4 tablespoons coarsely chopped pistachios
  • 1 teaspoon kosher salt
  • 2 teaspoons fresh lemon juice
Instructions
  1. Chop the pistachios and put them and half the butter, along with all the other ingredients into the rice cooker.                                    

  2. Turn on the rice cooker and let it cook.

  3. Add the remaining butter and replace the cover. After about five minutes, fluff the rice and serve.

  4. Add a few more pistachios as a garnish.

Recipe Notes

© Copyright 2023 The Lazy Gastronome

Leave me a comment – I’d love to hear your thoughts!