{"id":352,"date":"2011-08-12T19:57:00","date_gmt":"2011-08-12T19:57:00","guid":{"rendered":"https:\/\/enrilemoine.com\/2011\/08\/12\/pasta-allamatriciana\/"},"modified":"2026-06-02T12:32:01","modified_gmt":"2026-06-02T16:32:01","slug":"pasta-allamatriciana-recipe","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2011\/08\/12\/pasta-allamatriciana-recipe\/","title":{"rendered":"Pasta all\u2019amatriciana"},"content":{"rendered":"
\u00a0Pasta all’amatriciana.\"pasta<\/a>This has been an amazing tomato season<\/a>. Every day we enjoy our crop as part of our daily diet, while I keep processing <\/a>and processing <\/a> for the winter.\"tomatoes<\/a>Because tomatoes offer so many cooking possibilities, there is no way to get bored. Take a look at colorful this pasta all\u2019amatriciana<\/i>.\"chopped<\/a>It doesn\u2019t taste like any other recipe here, but what it has in common with most of my favorite recipes is, that it\u2019s made with tomatoes and it\u2019s as simple as flavorful.\"tomatoes<\/a>I love it because you can get the sweet of the ripe cherry tomatoes, the salty crispiness of the bacon bits, the spicy fiery flavor of the peperoncino<\/i> and the acid of the balsamic vinegar, all in one bite.\"tomatoes<\/a>A classic of the Roman and Italian cuisines, originally, sugo all\u2019amatriciana<\/i> (from the town of Amatrice at the Lazio Region in central Italy, not so far from Rome) is made with guanciale<\/i> (dried, unsmoked pork cheek).\"tomatoes<\/a>Also, the traditional noodles to make pasta all’amatriciana<\/em> are the bucatini<\/i> and the perfect cheese to pair with is, of course, Roman Pecorino.\"Pasta<\/a>My recipe goes perfectly with unsmoked bacon and I use whatever noodles I have in my pantry. \"Pasta<\/a>Today\u2019s choice were these beautiful \u00a0gemelli<\/i>, which I love because they keep sauce chunks trapped.\"Pasta<\/a>I hope you like it!\"Pasta<\/a><\/div>\n
<\/div>
\n<\/div>\n
<\/div>\n
\n