Lidia, I watched you for years in channell 11. I don't watch tv anymore, and I am glad that I found you in You tube, my respects to you Senora bella! Gracias, you are the most sweet and humble lady that is what I love from you, and of course your delicious recipies:;)) ♡♡♡♡♡♡
I just made a poor man's version of this and it was OUTSTANDING! Thick cut bacon, diced tomatoes in the can and the shaker Parmesan cheese. It was out of this world. I definitely cooked the sauce slower and longer, added more salt because it needed it and added Italian seasoning. One caveat: it tastes better as a primo piatto. Just a side dish or first serving. It's like that second slice of chocolate cake that doesn't pack nearly the same punch as the first. Follow it with a chicken, beef or a fish main course and your dinner guests will be raving about it. Also be sure that bacon is really crisp before adding the tomatoes. It's a very impressive dish yet ridiculously simple.
I love Lidia’s show in the blue and white kitchen. I just turn it on while I’m cooking. She is my cooking friend in the kitchen! This first show is the best teaching show.
I love how sophisticated Lidia is, and she doesn't even try. We get history lessons, language lessons, geography lessons, and she does it all with class. And she makes a mean pasta dish too. America loves Lidia.
Oh My Word! Just now seeing this Recipe by Lidia, & it was posted 3 years ago! I could eat Pasta every night if I could get away with it. 😊 Would love to visit Italy one day! I can’t imagine how good the foods are there & the Beauty of Italy also! Thank You Lidia 😋🦋🌹🐘
I learned how to cook real authentic Italian food from you and I have everyone of your cookbooks.. you are one of the best cooks I've ever seen! And as you always say "Tutti a tavola a mangiare"....
this is no t a real authentic amatriciana!!! Amatriciana is without onion and garlic, you have to cook in low flame guanciale, after you have to take it off from the fire and leaving just the liquid fat. inside the liquid fat you have to put tomatoes and cook them in medium low flame for 20-25 minutes. After that, add the guanciale toasted and pecorino cheese. Put the pasta (rigatoni or large spaghetti or bucatini) inside, and mix. THAT IS AN AMATRICIANA no oil, no garlic no onion, no raw tomatoes
Wow, this professional lady has a ton of success and a lot of YOU PEOPLE are really mean. Another reason our world is a mess. I was surprised as hell reading all the meaness here. I am so glad I live in a huge remote property. Lonliness beats the hell outta venomous ppl who behave like snakes. Peace and Love, even to the bitches. Blessings and health to u Lidia and Thank You for being the talented, classy lady u are!
Lidia i really love your unpretentiousness way of cooking your a class act when it comes to cooking . To all those pretentious clowns in the food network take note from this lady....😘😘😘
Makes me Hungry for the wonderful food at Lidia's, so good, so tasty and the Tiramisu, "To die for!" Out of this world! We've gone in just to have it with some coffee. The Best! ♥️☺️
I come from Amatrice (my grandparents are from there) I respect Lidia's cooking, in Amatrice we cook Amatriciana in a very different way, it's something sacred (no joke) I don't say this pasta is not good (sure is good) I just say that, culturally, for us Italian is a very big deal, especially in a little Countryside like Amatrice, we have only that recipe (and another one "gnocchi ricci"). I Don't appreciate hate comments from other italians, of course, because I want to talk about this not argue. Ps. Sorry for my English, still improving.
Riccà siamo quasi conterranei, non capisco come si faccia a rovinare così un piatto semplice come l'amatriciana. Bah. Ci vanno 4 cose, praticamente si fa da sola, è più difficile farla male che farla bene. Però fin quando ci sarà gente che pasticcia come nel video, la bontà della vera amatriciana sarà ristretta in un raggio di pochi Km in tutto il mondo, quindi teniamoci il "brevetto" e sfamiamo i forestieri 🤣
@@garpez Se guardi gli altri video di questa poveretta, ti accorgerai che lei rovina tutti i piatti. Vatti a cercare, per avere un'idea, quello dell'aglio e olio: due semplici ingredienti (tre con il peperoncino) che con lei diventano sei, perché lei ci aggiunge il prezzemolo (che non ci sta male ma lei ce ne mette un diluvio) il basilico (che come è noto fa a pugni con il prezzemolo) e ovviamente il pecorino. Ma, al netto della sua ignoranza gastronomica, resta il fatto che se in America usi tre soli ingredienti, ti prendono per un analfabeta. Basta vedere a che livello di depravazione hanno ridotto le fettuccine all'Alfredo.
Lidia, I want to say thank you for your pasta simple recipes! I have watched two of your videos and I’m doing the pesto pasta. I’m following in your direction and it was so delicious. Thank you so much.
Thank you for responding, Lidia. The reason I asked (besides wanting to enjoy your beautiful dish) is because I have never found bucatini in restaurants other than in Italy and I'm a world traveler who loves to eat. I have never been served bucatini at any restaurant in the United States. Even to cook at home, bucatini is a hard find. It isn't a standard item for most grocery stores and even at specialty shops, it tends to be a special order item. Pici is an even more rare pasta. I've only had it once in my life but it was a meal I will remember forever. It was fresh made in front of me in Tuscany but they called it pinci. Perhaps I have to wait until Eataly comes to Los Angeles/Century City (which I understand is imminent) to buy some of this great pasta. I wish there were more places to experience bucatini. If you have any advice until Eataly opens, I would appreciate it. In any case, thank you for responding and please send my family's love to yours (especially to you and "grandma"). Oh yes, and next time I'm in NY, I'll be sure to dine at Felidia.
@@LidiaBastianich this is terrible i hope that you now that the real recipe isnt like that, maybe you have to do it like this because americans don't have any food culture and would't like the real amatriciana. ciao dall'italia!
I just saw Eat Pray Love recently & tried this pasta & I’ve been making this every week. I’m addicted 😋. I use bacon instead. Just had it the other day. Will make it again when I get home on friday 🥰
I'm sorry to say that, but NO. That pasta look terribly overcooked and the recipe is totally different from the real one (no garlic, no onions, just to start). Mrs. Bastianich is Italian just like I am American...
Excellent!!! I love the concept of sweating onions in water before adding EVOO and the other ingredients to the sauce. And the brief explanation about "filetto di pomodoro" is brilliant , too! Thank you, trying this recipe tonight!
@@gnamorfra "In Amatrice, the use of onion is not favored, but is shown in the classical handbooks of Roman cuisine." She keeps saying "when in rome" insinuating it is the roman take on the dish.
I LOVE THIS DISH! I love that the sauce is only sauteed for a couple of minutes. If this were made in America, people (based on grandma's recipe for "Sunday Gravy"...would boil the hell out of the sauce...for a 4-5 hours...with a bunch of ground beef/veal/sausage...and a ton of oregano & basil. This stuff looks WAY better.
Please don't put oregano in a tomato sauce because it'll taste like pizza. The only time you add oregano in a tomatoes sauce is when you make a pizzaiolo sauce with beef. I use chuck steak cut in cubes or strips. It's called beef steak alla pizzaiolo . Buon appetite!
I've made this dish before, but will make it this way from now on. Thank you! Made it last night your way. The technique with the onions in water makes great tasting onions! The rest of the recipe (I used bacon) is delicious, too. Amazing!
@@corneliusscipio777 Tomatoes came from South America. Ditto for that solitary chilli. Spaghetti probably originated in China. So, what's Italian about the dish? The guy about never said anything about the dish's authenticity. Why are you people so butt hurt, particularly when no one outside of Europe and America ( that's more than 5 billion people) gives two Fs about Italian food?
@@ravik007ggn tomatoes in fact yes, come from South America, and were introduced in Europe by Spanish specially in the south of Italy (Napoli and Sicilia), where the Spanish were centuries. The origin of spaghetti or pasta, is located in Sicilia near Palermo (since XII century, described inclusive by arabs) and doesn't come from China ("noodles" are absolutely different to our pasta. Also, the wheat come from Mesopotamian area and after went to Egypt-Greece-Roma). Then, HOW you cook the receipt is italian, and you have specific ingredients for that (onions don't come!). You can cook what do you want, but please don't call it wrong!. I don't teach to a Peruvian how to do "Papas a la Huancaína" or an Argentinian how to cook an "Asado al palo" or an Uzbeki how to make a Plov. Then, if a foreign wants cook our kitchen, please do in the right way 😉
Thank you, Lidia. I had to smile ruefully when you said "If you are using canned tomatoes,". There is no choice if you live in one of many places in the U.S., and if you want tomatoes that taste like tomatoes.
Viendo los comentarios. Todos están en lo correcto y todos están equivocados. Mil formas de una misma receta. En lo personal me encanta esta tía. No anda con juego cuando se trata de el ajo. Eso es lo primero en la cocina Italiana. "El ajo es vida" 👍
Cut the slices of jowl into rectangular pieces half a centimeter tall. Put it in a saucepan with olive oil and let it brown at the right place. Remove the bacon from the heat and set it aside. In the sauce, add the peeled tomatoes, removed from the seeds and cut into pieces. Adjust the salt and season with the pepper. Cook the sauce for ten minutes, turn off the heat and add the bacon kept aside. Cook the pasta al dente in salted water. Drain, season with the sauce, stirring well. Season with plenty of grated pecorino. This delicious dish, which many think originates from Amatrice, a small town in the upper Valle del Tronto, is, on the contrary, typically Roman. It was born about a century ago from the imagination of a cook of Amatrice living in Rome who invented a sauce made from guanciale and homemade tomato, which is produced only in the suburbs of Rome and which gives the preparation a particular flavor that characterizes it. This pasta, at the beginning, foresaw only spaghetti and its creator called it "Spaghetti alla Amatriciana" but later became "Spaghetti alla matriciana". It is not a question, therefore, of spaghetti "in the manner of Amatrice" but "in the manner of a chef of Amatrice". In Amatrice, spaghetti is prepared in a different way with guanciale and pecorino, without homemade tomato and they are called "Spaghetti alla gricia". Over time, pasta has also been added to the spaghetti.
The way she says her wine so matter of factly had me dying "I chose a Montepulciano". Making this today, I'm choosing a pinot noir! (that's all I got!)
@@gnamorfra Let me tell you something, I live in the American South. We don't have fancy foodstuffs like y'all do. We have to make do with what we have. So, if I only have bacon, that's what I'm gonna use, understand?
@@pennyg1966 let me tell you something, I know that some of the ingredients are difficult to find outside Italy, but if you're doing a video about a certain recipe, you can say what you can use as an alternative, but you have to say the right ingredients as well. Plus adding ingredients randomly is another problem
@@pennyg1966 aha I may try... Ham hocks happen to be one of the traditional dishes of my city, so I've had plenty of it! Anyway I'd prefer an authentic recipe and not an "Italianized" version
Thanks! I love this dish, use pancetta which is what I can find. Your RUclips has been my calmer during these days.... and I've cooked quite a few of your videos and now 8 months later I can't fit in my jeans... it's that focaccia lol, stuffed eggplants, etc.. I have two of your cookbooks, but it's fun having you on video ; ) Tutti a Tavola!
Hola Lidia I did your Spaghetti with garlic so simple and yet so delicious .I love all your pasta dishes. Mil gracias ! From Madrid with love. Annabelle
The fist time I tried Buccatini ala Amatriciana was in a restaurant in Piazza Navona. Since then, every time I go to Rome I stop at that restaurant and ask for it.
Mike ohorny your nothing but a low life saying that about a beautiful woman a great grand mother your disrespectful comment put your head in a barrel of shit
As a Chinese living in England. I cook Italian pasta when I miss home and feel disappoint with British food again. I just love Italian cuisines and somehow my pastas taste like my mom’s noodle dishes...
Every pasta amatriciana I've ever eaten had onion in it, not sure why people complain, though recipes for americans tend to have a lot of garlic in them so there's that...But I'm pretty sure she knows what she's doing a hundred times better than most of the keyboard warriors here lmao
Put whatever you want in your amatriciana. You can put coconut, la maronna bucchina, your neighboor, your dog but then don't call it "italian recipe". Call it recipe in my way.
You clearly don't know what you are talking about: the ingredients of the matriciana are: Olive oil, Guanciale (not the shit of bacon that the lady uses) tomato, pecorino cheese, a half glass of white wine. In some variants it is a dry chilli pepper. Do not use onion, garlic or other cages. Bucatini is not the pasta traditionally used for this dish, the type of classic pasta is spaghetti, not bucatini. Chiaramente non sai di cosa parli: gli ingredienti della matriciana sono: Olio d'oliva, Guanciale ( non quella merda di pancetta che usa la signora) pomodoro e formaggio pecorino ed un mezzo bicchiere di vino bianco. In alcune varianti si sua un peperoncini secco. Non si usa la cipolla, aglio o altre cagate. I bucatini non sono la pasta che tradizionalmente si usa per questo piatto, il tipo di pasta classico sono gli spaghetti, non i bucatini.
How beautiful and simple is this recipe? She’s an amazing chef!
Lidia, I watched you for years in channell 11. I don't watch tv anymore, and I am glad that I found you in You tube, my respects to you Senora bella! Gracias, you are the most sweet and humble lady that is what I love from you, and of course your delicious recipies:;)) ♡♡♡♡♡♡
I love your recipes. I tried to make the carbonara and it came out perfectly. Thank you dear Lidia
I just made a poor man's version of this and it was OUTSTANDING! Thick cut bacon, diced tomatoes in the can and the shaker Parmesan cheese. It was out of this world. I definitely cooked the sauce slower and longer, added more salt because it needed it and added Italian seasoning. One caveat: it tastes better as a primo piatto. Just a side dish or first serving. It's like that second slice of chocolate cake that doesn't pack nearly the same punch as the first. Follow it with a chicken, beef or a fish main course and your dinner guests will be raving about it. Also be sure that bacon is really crisp before adding the tomatoes. It's a very impressive dish yet ridiculously simple.
Or follow it with porchetta. Those dishes in that order during a storm near the Trevi fountain was brilliant!
I love Lidia’s show in the blue and white kitchen. I just turn it on while I’m cooking. She is my cooking friend in the kitchen! This first show is the best teaching show.
I love how sophisticated Lidia is, and she doesn't even try. We get history lessons, language lessons, geography lessons, and she does it all with class. And she makes a mean pasta dish too. America loves Lidia.
I love that you share the history. Makes me appreciate every bite
What a fantastic easy delicious Pasta....She is the best.
I love Lydia her cooking is so simple, but very delicious with a variety of great flavors peace and love
I make it exactly like Lidia for years and it’s my all time favorite I cook it a little longer for maximum flavor ❤️😍
Oh My Word! Just now seeing this Recipe by Lidia, & it was posted 3 years ago! I could eat Pasta every night if I could get away with it. 😊 Would love to visit Italy one day! I can’t imagine how good the foods are there & the Beauty of Italy also! Thank You Lidia 😋🦋🌹🐘
When Lidia ads the cheese I go CRAZY. LOVE YOU LIDIA.
I learned how to cook real authentic Italian food from you and I have everyone of your cookbooks.. you are one of the best cooks I've ever seen! And as you always say
"Tutti a tavola a mangiare"....
this is no t a real authentic amatriciana!!! Amatriciana is without onion and garlic, you have to cook in low flame guanciale, after you have to take it off from the fire and leaving just the liquid fat. inside the liquid fat you have to put tomatoes and cook them in medium low flame for 20-25 minutes. After that, add the guanciale toasted and pecorino cheese. Put the pasta (rigatoni or large spaghetti or bucatini) inside, and mix. THAT IS AN AMATRICIANA no oil, no garlic no onion, no raw tomatoes
at last you have to add black pepper
This is not real Italian pasta! A recipe that she invented
Wow, this professional lady has a ton of success and a lot of YOU PEOPLE are really mean. Another reason our world is a mess. I was surprised as hell reading all the meaness here. I am so glad I live in a huge remote property. Lonliness beats the hell outta venomous ppl who behave like snakes. Peace and Love, even to the bitches. Blessings and health to u Lidia and Thank You for being the talented, classy lady u are!
Mrs.B - an artist, a scientist, a teacher...
Don't forget entrepreneur. Very enterprising, smart, and persistent.
kathberry8 been my teacher since i was 6 and the reason I started cooking to begin with
ma che caxxo dici, non sa fare sta ricetta, è assolutamente incapace e vi prende per il cul.o. Che scifo devo sentire...
Lidia i really love your unpretentiousness way of cooking your a class act when it comes to cooking .
To all those pretentious clowns in the food network take note from this lady....😘😘😘
Amen!!!
There are no more authentic cooking shows anymore
Specially Giada. Like her but can’t stand her smile.
@@oskrgon99 LOL!! Glada does have a gorgeous smile but I totally understand where your coming from lol!! :p
Giada lives on saccarhine . Always saw her as a phony person, even when I like her food.
Lidia, I love your shows & I love you! You are amazingly helpful to me, thank you so much!
Makes me Hungry for the wonderful food at Lidia's, so good, so tasty and the Tiramisu, "To die for!" Out of this world! We've gone in just to have it with some coffee. The Best! ♥️☺️
I come from Amatrice (my grandparents are from there) I respect Lidia's cooking, in Amatrice we cook Amatriciana in a very different way, it's something sacred (no joke) I don't say this pasta is not good (sure is good) I just say that, culturally, for us Italian is a very big deal, especially in a little Countryside like Amatrice, we have only that recipe (and another one "gnocchi ricci"). I Don't appreciate hate comments from other italians, of course, because I want to talk about this not argue.
Ps. Sorry for my English, still improving.
Your English is very good
Riccà siamo quasi conterranei, non capisco come si faccia a rovinare così un piatto semplice come l'amatriciana. Bah. Ci vanno 4 cose, praticamente si fa da sola, è più difficile farla male che farla bene. Però fin quando ci sarà gente che pasticcia come nel video, la bontà della vera amatriciana sarà ristretta in un raggio di pochi Km in tutto il mondo, quindi teniamoci il "brevetto" e sfamiamo i forestieri 🤣
@@garpez Se guardi gli altri video di questa poveretta, ti accorgerai che lei rovina tutti i piatti. Vatti a cercare, per avere un'idea, quello dell'aglio e olio: due semplici ingredienti (tre con il peperoncino) che con lei diventano sei, perché lei ci aggiunge il prezzemolo (che non ci sta male ma lei ce ne mette un diluvio) il basilico (che come è noto fa a pugni con il prezzemolo) e ovviamente il pecorino. Ma, al netto della sua ignoranza gastronomica, resta il fatto che se in America usi tre soli ingredienti, ti prendono per un analfabeta. Basta vedere a che livello di depravazione hanno ridotto le fettuccine all'Alfredo.
Fantastic, delicious, you’re a great teacher for me, thank you 🙏👍👏👏👏❤️🇺🇸
Absolutely looks amazing.
Just like I love it.
Definitely the gorgeous tomatoes is a must. Do sweet juicy and perfecto.
Please taste for me.
Love the big bowl of picoreno cheese.
Love bogotini pasta.
I love this recipe, simple, flavorful.
Il mio piatto preferito. Sig.ra Bastianich la ringrazio sia per questa meraviglia che per l'abbinamento con il vino.❤
Thank You, Lidia! You are one of my favourite cooks. I'm glad I can see you on PBS.
Thanks for watching.
her pan game is absolutely insane...
Lidia, I want to say thank you for your pasta simple recipes! I have watched two of your videos and I’m doing the pesto pasta. I’m following in your direction and it was so delicious. Thank you so much.
i love how she always has a small bites in the end💕🥂 yumm
I love this lady. Great instructional chef.
The best pasta I have ever made. My all time favourite ! Thank you Lidia
Glad you liked it. Keep on cooking Heather.
Lidia Bastianich Do you serve this at any of your restaurants? Longtime fan of all your works.
Thanks for watching Robert. Felidia in New York serves this pasta dish with pici instead of bucatini.
Thank you for responding, Lidia. The reason I asked (besides wanting to enjoy your beautiful dish) is because I have never found bucatini in restaurants other than in Italy and I'm a world traveler who loves to eat. I have never been served bucatini at any restaurant in the United States. Even to cook at home, bucatini is a hard find. It isn't a standard item for most grocery stores and even at specialty shops, it tends to be a special order item. Pici is an even more rare pasta. I've only had it once in my life but it was a meal I will remember forever. It was fresh made in front of me in Tuscany but they called it pinci. Perhaps I have to wait until Eataly comes to Los Angeles/Century City (which I understand is imminent) to buy some of this great pasta. I wish there were more places to experience bucatini. If you have any advice until Eataly opens, I would appreciate it. In any case, thank you for responding and please send my family's love to yours (especially to you and "grandma"). Oh yes, and next time I'm in NY, I'll be sure to dine at Felidia.
@@LidiaBastianich this is terrible i hope that you now that the real recipe isnt like that, maybe you have to do it like this because americans don't have any food culture and would't like the real amatriciana. ciao dall'italia!
This looks so delicious! Thank you Lidia ~ I've loved your show for years and your recipes are amazing. I can't wait to try this one!
Monica Wilga good style but I don't understand she why kat pomodor. Because pomodor then put in pan hi mixed.... Efficiency
Monica, it s not good.. This is not an italian food... Only american people can eats This!!
oh caxxo diglielo, questa merd.a la mangiano solo gli americani! Non sono i bucatini all'amatriciana!!
You are totally right .
Love it. Had it in Rome for the first time. I’ve been hooked since.
I just saw Eat Pray Love recently & tried this pasta & I’ve been making this every week. I’m addicted 😋. I use bacon instead. Just had it the other day. Will make it again when I get home on friday 🥰
Hi. How much bucatini do you think she used in this or how much do you usually use and also for the bacon? Thank you. I want to try this 🙂
This is great example of how to cook pasta, make a nice sauce, and how to eat pasta properly! Bravo
I'm sorry to say that, but NO. That pasta look terribly overcooked and the recipe is totally different from the real one (no garlic, no onions, just to start). Mrs. Bastianich is Italian just like I am American...
I love the way you cook.
God bless you.
Looks so good!! Another dish I will cook next week !! I just cooked one of your dishes yesterday and it was a huge success with my family 😊
Excellent!!! I love the concept of sweating onions in water before adding EVOO and the other ingredients to the sauce. And the brief explanation about "filetto di pomodoro" is brilliant , too! Thank you, trying this recipe tonight!
Onions aren't even supposed to be in amatriciana, Just so you know!
@@gnamorfra "In Amatrice, the use of onion is not favored, but is shown in the classical handbooks of Roman cuisine."
She keeps saying "when in rome" insinuating it is the roman take on the dish.
@@gnamorfra and yes i'm well aware "when in rome" is a figure of speech aswell but it is also fitting for the roman take on the dish.
I LOVE THIS DISH! I love that the sauce is only sauteed for a couple of minutes.
If this were made in America, people (based on grandma's recipe for "Sunday Gravy"...would boil the hell out of the sauce...for a 4-5 hours...with a bunch of ground beef/veal/sausage...and a ton of oregano & basil.
This stuff looks WAY better.
Hahahaha
Please don't put oregano in a tomato sauce because it'll taste like pizza. The only time you add oregano in a tomatoes sauce is when you make a pizzaiolo sauce with beef. I use chuck steak cut in cubes or strips. It's called beef steak alla pizzaiolo . Buon appetite!
im legit a big fan POGGERS
xD
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Oh man that's looks great with a side of salad and garlic bread yum!!!!😉😋 plus sprinkle of parm 😋
I've made this dish before, but will make it this way from now on. Thank you!
Made it last night your way. The technique with the onions in water makes great tasting onions! The rest of the recipe (I used bacon) is delicious, too. Amazing!
This recipe isn't an Italian amatriciana. Here the real one ruclips.net/video/Mia4kr2f-ns/видео.html
@@corneliusscipio777 Tomatoes came from South America. Ditto for that solitary chilli. Spaghetti probably originated in China. So, what's Italian about the dish?
The guy about never said anything about the dish's authenticity. Why are you people so butt hurt, particularly when no one outside of Europe and America ( that's more than 5 billion people) gives two Fs about Italian food?
@@ravik007ggn tomatoes in fact yes, come from South America, and were introduced in Europe by Spanish specially in the south of Italy (Napoli and Sicilia), where the Spanish were centuries. The origin of spaghetti or pasta, is located in Sicilia near Palermo (since XII century, described inclusive by arabs) and doesn't come from China ("noodles" are absolutely different to our pasta. Also, the wheat come from Mesopotamian area and after went to Egypt-Greece-Roma). Then, HOW you cook the receipt is italian, and you have specific ingredients for that (onions don't come!). You can cook what do you want, but please don't call it wrong!. I don't teach to a Peruvian how to do "Papas a la Huancaína" or an Argentinian how to cook an "Asado al palo" or an Uzbeki how to make a Plov. Then, if a foreign wants cook our kitchen, please do in the right way 😉
Love this Lady she is lovely . Love,love her recipes.
Pero su receta no es correcta. Acá la verdadera receta italiana ruclips.net/video/Mia4kr2f-ns/видео.html
estrella, ma vatta a magna la mortadella
I could taste it from hear as all your cooking delights.
I used to watch her since I was a kid, now I’m 30 yrs old and I cook pasta for my wife and kids they say it’s delicioso 😋
Thank you, Lidia. I had to smile ruefully when you said "If you are using canned tomatoes,". There is no choice if you live in one of many places in the U.S., and if you want tomatoes that taste like tomatoes.
Anna Zeman but then the next thing she said was that canned tomatoes are very acceptable. It wasn’t shade.
Viendo los comentarios. Todos están en lo correcto y todos están equivocados. Mil formas de una misma receta. En lo personal me encanta esta tía. No anda con juego cuando se trata de el ajo. Eso es lo primero en la cocina Italiana. "El ajo es vida" 👍
Thank you for all these pasta videos, Lidia! I love you and your style. 🙏🏼🤩
I love this dish and have it when I go to Roma! Guanciale is fantastic!
i subscribed cos i enjoy Lidia's cooking and im loving it. this quarantine, am watching sort of cooking and wish i can start making and sell them😀
"let me taste it for you" No fair!
Love your cooking videos, Lidia! You make it look so easy
Thanks for watching Darren.
Mmmm so tasty. I like the various vocabulary you use to describe your cooking👍
Cut the slices of jowl into rectangular pieces half a centimeter tall. Put it in a saucepan with olive oil and let it brown at the right place. Remove the bacon from the heat and set it aside. In the sauce, add the peeled tomatoes, removed from the seeds and cut into pieces. Adjust the salt and season with the pepper.
Cook the sauce for ten minutes, turn off the heat and add the bacon kept aside.
Cook the pasta al dente in salted water. Drain, season with the sauce, stirring well. Season with plenty of grated pecorino.
This delicious dish, which many think originates from Amatrice, a small town in the upper Valle del Tronto, is, on the contrary, typically Roman. It was born about a century ago from the imagination of a cook of Amatrice living in Rome who invented a sauce made from guanciale and homemade tomato, which is produced only in the suburbs of Rome and which gives the preparation a particular flavor that characterizes it.
This pasta, at the beginning, foresaw only spaghetti and its creator called it "Spaghetti alla Amatriciana" but later became "Spaghetti alla matriciana". It is not a question, therefore, of spaghetti "in the manner of Amatrice" but "in the manner of a chef of Amatrice". In Amatrice, spaghetti is prepared in a different way with guanciale and pecorino, without homemade tomato and they are called "Spaghetti alla gricia". Over time, pasta has also been added to the spaghetti.
Just had my dinner and you are making me hungry. Be safe and happy.
The way she says her wine so matter of factly had me dying "I chose a Montepulciano". Making this today, I'm choosing a pinot noir! (that's all I got!)
I know what I'm having for supper tomorrow. Love you, Lidia! Forget about those food snobs! That's why you are famous and they are not!
This is not about being food snobs, it's just that this is not amatriciana
@@gnamorfra Let me tell you something, I live in the American South. We don't have fancy foodstuffs like y'all do. We have to make do with what we have. So, if I only have bacon, that's what I'm gonna use, understand?
@@pennyg1966 let me tell you something, I know that some of the ingredients are difficult to find outside Italy, but if you're doing a video about a certain recipe, you can say what you can use as an alternative, but you have to say the right ingredients as well. Plus adding ingredients randomly is another problem
Try eating collard greens ham hocks with some good ole cornbread.
@@pennyg1966 aha I may try... Ham hocks happen to be one of the traditional dishes of my city, so I've had plenty of it! Anyway I'd prefer an authentic recipe and not an "Italianized" version
Lidia.. You make cooking so simple...
I love and enjoy watching your cooking👍👍👍
Thanks for watching.
I just subbed love your tv show and now your RUclips channel 🇮🇹💟
I love your show looks so good .I'm making it tomorrow.
You're so good. I'm glad I found your channel.
Lidia you are by far the best Italian food chef I have see any where on the internet. I’m a Sicilian, family
Grazie!
Hello mam ...new subscriber watching from jeddah I love your channel your pasta looks yummy I felt hungry right now..thank you for sharing💜💙
I made this recipe and it is amazing. I would eat a boot if this woman cooked it.
Vito Scaletta liked this video 👍
🤮
It Is nice to see how, even after a trip to Italy, a foreigner can’t still learn how to cook a simple pasta dishes. Mammamia!
oh my i do love Romano. what a wonderful recipe.
Thanks! I love this dish, use pancetta which is what I can find. Your RUclips has been my calmer during these days.... and I've cooked quite a few of your videos and now 8 months later I can't fit in my jeans... it's that focaccia lol, stuffed eggplants, etc.. I have two of your cookbooks, but it's fun having you on video ; ) Tutti a Tavola!
You are the ONLY real Italian cook on TV! Keep going!
"real???" Are you kidding? She did absolutely wrong receipt
Her cuisines is not "real" Italian...
Yes. Keep staying on TV as show woman.
I love your vids.. Me encantan.. se me hace agua la boca.
I think that this recipe speaks for itself. It's absolutely amazing.
The best recipe, so delicious
Bravo Lidia, great pasta, mmmmmm
looks amazing.. I'm making this tomorrow
2 videos and Instantly love this channel.
Simply, look delicious
probably my most fave pasta; learned to make it years ago.
i was so happy to see you on here i just love your shows and your recipes are great '' you are my favorite chef ''
Thanks for watching.
Ahhh, Italy, the city of windy brotherly love.
Deliciosoooo...looks good I will be making that tonight...weeeeee😊
Terrific!! So simple. Perfection.
What??? Perfection about what?? That's not the real AMATRICIANA!!!
Hola Lidia I did your Spaghetti with garlic so simple and yet so delicious .I love all your pasta dishes. Mil gracias ! From Madrid with love. Annabelle
I recently discovered your channel. I absolutely love your zest for beautiful food. Thank you from 🇨🇦🇨🇦
That recipe looks so delicious! I'd love to make it if I can find all the ingredients locally. :)
Yes, that’s my issue, too. smh 🤦♀️
Looks wonderful! Do you have a family tradition of fried seafood on Christmas Eve? I would like to make one for my family along with the Bucatini…
Such a great dish, looks so good
Great recipe. 😉💙💖😊
The fist time I tried Buccatini ala Amatriciana was in a restaurant in Piazza Navona. Since then, every time I go to Rome I stop at that restaurant and ask for it.
7:00 that wine moment😄👏🍷
Mike ohorny your nothing but a low life saying that about a beautiful woman a great grand mother your disrespectful comment put your head in a barrel of shit
As a Chinese living in England. I cook Italian pasta when I miss home and feel disappoint with British food again. I just love Italian cuisines and somehow my pastas taste like my mom’s noodle dishes...
Could it be because pasta came from China?
Every pasta amatriciana I've ever eaten had onion in it, not sure why people complain, though recipes for americans tend to have a lot of garlic in them so there's that...But I'm pretty sure she knows what she's doing a hundred times better than most of the keyboard warriors here lmao
My heart has broke
Put whatever you want in your amatriciana. You can put coconut, la maronna bucchina, your neighboor, your dog but then don't call it "italian recipe". Call it recipe in my way.
If it tastes good, what's the problem?
You clearly don't know what you are talking about: the ingredients of the matriciana are: Olive oil,
Guanciale (not the shit of bacon that the lady uses) tomato, pecorino cheese, a half glass of white wine. In some variants it is a dry chilli pepper. Do not use onion, garlic or other cages.
Bucatini is not the pasta traditionally used for this dish, the type of classic pasta is spaghetti, not bucatini.
Chiaramente non sai di cosa parli: gli ingredienti della matriciana sono: Olio d'oliva,
Guanciale ( non quella merda di pancetta che usa la signora) pomodoro e formaggio pecorino ed un mezzo bicchiere di vino bianco. In alcune varianti si sua un peperoncini secco. Non si usa la cipolla, aglio o altre cagate.
I bucatini non sono la pasta che tradizionalmente si usa per questo piatto, il tipo di pasta classico sono gli spaghetti, non i bucatini.
Vito brought me here.
Vito?
Fine lady; fine ingredients; fine recipe :- grazie.
*Vito Scaletta would like to know your location*
*Some fresh bucatini*
Phenomenal!! 👌👌👌❤
Look so great... I have many many of Mrs Bastianich cooking show and always wonder what brand is that great stainless steel skillet a All Clad ????
Amazing!Kiss from Serbia!😘
Mmmmmmm!!!!!. Mammma Mía!!!!!. Delicious!!!!!!.
Bucatini is my new favourite pasta shape.
Me encanta gracias por tomarse El tiempo para comparator😀😀😀😀😀
I love your outfit Lidia!
Hi from Italy 💙✌😊😍
Barbaro!
I love it !!! Thank you
*you make the right choice here I’ll whip you up some fresh bucatini*