Pasta all'Amatriciana - Is this Italy's Best Pasta Sauce? - Food Wishes
HTML-код
- Опубликовано: 3 дек 2024
- There’s no way to actually win an argument about which pasta sauce or pasta dish is Italy’s best, but that’s not really the point. Arguing is fun, and just being able to passionately make your case, more than makes the effort worthwhile. I tried to do that in this Pasta all’Amatriciana video, although it was really more about showing why, than explaining why. Enjoy!
For the fully formatted, printable, written recipe, follow this link: www.allrecipes...
To become a Member of Food Wishes, and read Chef John’s in-depth article about Pasta all’Amatriciana, follow this link: / @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/...
Your professionalism and quality of content make this channel the absolute winner. Can't say how much I appreciate the fact that you are not promoting anything. You just keep on doing the most simplistic and precise thing, while making us laugh too. A true genius.
He really is the best! If I need a good recipe idea explained well I know where to go!
May the algorithm bless this man ♥️
I agree with everything you posted. I love how Chef John presents these delicious recipes with a wonderful measure of humor...including his analogies... after all we are the Madonna of our Pasta all’Amatriciana!!
"This is amazing but you don't necessarily want to eat a gigantic plate of it..."
Me: *does not compute*
LOL
Yeah - the small plate would be the Italian tradition... this is 'Murica!
Yep, I'm totally going to eat a gigantic plate of it. Maybe two!
I did the same 😂
"You won't want a big bowl of this"
Me: "Don't underestimate my love for pasta and cheese"
Yeah that statement literally made no sense. Doesn’t matter what kind of pasta I usually eat at least 3 large plates with garlic bread on the side.
I was looking for quinoa recipes, drank a few beers, so here I am. Thanks chef John, I'll be making this tomorrow.
A couple years after a decade+ in professional kitchens, I've become absolutely obsessed with Italian cooking. For me, and I mean just IMHO, it's just the most beautiful and pure cuisine ever. I love everything about it, especially the attention to great ingredients and simplicity.
Truly, Chef John is the Bob Ross of a happy little pasta sauce.
I think I've been a subscriber for about 11 years.. I never get tired of hearing you narrate these videos. ♥️
How can you stand the voice inflecting upwards after every phrase? It's exhausting to listen to.
@@dxcSOUL that's funny. I've always noticed it, but it never bothered me.
I listened to a audiobook last week and the lady that narrated it did the same thing. Found it hard to listen to.
@@dxcSOUL This is my one and only issue with this channel. I watch these every now and then but would watch a lot more if he could get that under wraps. Oh Well...
@@jd52wtf same. I come back every now n then but I can't get thru more than one at a time.
I wasn't sure if I could dig it, but it's grown on me, along with the deadpan humour and occasional awful pun. :)
Chef John and food wishes. One of the last remaining places of comfort left in the world. Thank you.
Oh please
This is probably my favourite food, my grandfather (he came to Brazil from Rome in the 70's) used to cook this dish almost every week during my childhood. I love it.
Traditionally guanciale was cooked with a bit of lard that adds a bit more richness to the sauce. You are right about the wine in the past they use to add a splash of vinegar for a note of acidity. Amatriciana is amazing and don't forget a pinch of chilli :-)
Ecco……..esatto!
NO...no chilli needs to be added. As for the lard, guanciale has more than enough fat to go round for flavour.
@@mp3bee dear friend I appreciate you sharing your opinion but it cannot beat hard facts! Indeed amatriciana has chilli in the original recipe registered in Amatrice where Sugo all Amatriciana was born and yes lard was used largely many years ago instead of the fancy extra virgin olive oil because lard it's what everybody had and oil could be expensive for some households.
Davvero ci va il lardo in ogni singola porzione di amatriciana?
Come giusto bilanciamento, dipende molto dalla quantità di grasso che ha il guanciale
Nel video per esempio, l'olio d'oliva non è affatto necessario
Così come per il lardo
Se proprio si vuole aggiungere lardo, olio o altri grassi bisogna togliere una parte del grasso dal guanciale mentre lo si taglia
@@s1mo non stiamo parlando di grosse quantita un mezzo cucchiaio o meno a seconda delle porzioni che stai cucinando. Io sono uno chef e anche a me sembrava esagerato ma ti assicuro che il risultato e veramente squisito ;-)
I have never been more comforted in my life than by the words - 'That's just you cookin' ... freakin' gospel!
When I was lucky enough to go to Rome this was one of my absolute favorite things I tasted. Thank you for the recipe chef John!
This is one of the classic channels of youtube which is still classic and spreading the awesomeness the old fashioned way ! We are grateful to chef john. And enjoy !
We just finished it - for our dinner…. been waiting for this with our home made sauce. Mmmmmmm We found both the cheese and meat at our local Italian grocery store. Thank you!
Fact: this recipe originates in the town of Amatrice, thus the name "amatriciana". Unfortunately the town of Amatrice and its people suffered severe damage and loss of life due to a major earthquake back in 2016.
My family is from Amatrice. Their homes were destroyed.
Damn, that is sad. In their honour I will stuff a whole pot of this dish in my face tonight
The earthquake happened one day before the Amatrice pasta festival. There would have been many, many more casualties if it happened on festival day. The town is destroyed. So sad.
@@maydaygarden 😥
@@emmaharrison1399 so sorry,🙏 heritage, a sense of place and history lost. I hope they were saved😔
Making this one tonight! Thanks for showing this recipe.
Made this yesterday, was fabulous felt like I was in Italy, had this in a restaurant years ago but this was much better! I love your recipes. Have made many! Thanks for your site! Enjoy
You are, after all, the Gran Mama of your Pasta all'Amatriciana
You just nailed "the essence, the art" of Italian cooking. Thank you so much for all your delicious cooking videos. You have been my inspiration for years, Another excellent recipe here. Thank you.
You are, after all,
the Papa Americana
of your Pasta all’Amatriciana.
YOU! You're good!!!!! LOL.
Look this video, real original italian recipe from older italian chef (82 years) from Amatrice town, this is SPAGHETTI ALL' AMATRICIANA!
ruclips.net/video/9E5LVUP-FIQ/видео.html
You are so much my culinary RUclips hero that I can't think of a single dish of yours I've made that didn't turn out awesome! I HATE HATE HATE anchovies. But, I just made Anti-Pasto and took your advice to use anchovies in the dressing, and OMG!!!!! It was amazing, and you nailed it, I didn't taste the anchovies; I was that person you mentioned that hates them, btw. I can't thank you enough. Honestly., I can't.
Can’t find guanciale in my area, so I use smoked hog jowl that is always available. Love it!
Thank you for teaching me to be a better cook.
Wonderful comment. So kind.
I use lightly smoked pork for amatriciana and Carbonara. I tried Guanciale but while the texture was amazing, it couldn't compare in taste so i reverted back. Guess i was unlucky with the guanciale...
the only difference between it and jowl is the smoking part, it’s literally part of the jowl just not smoked. he’s either ignorant or trying to make you buy the more expensive cut when he said it’s not jowl…
@@bostonrailfan2427 He literally calls it cured pork jowl though? Not sure what you're on about.
@@bostonrailfan2427
"He's either ignorant, or..."
No, you are.
He clearly stated it's cured pork jowl.
Apart from using oil in the beginning, a surprisingly authentic take on a Roman classic.
I made this with pancetta since I can't find guanciale where I live and it was amazing! I feel it's one of those recipes that works best as a once in a while treat rather than being a part of my regular rotation, but nonetheless I ate the whole thing and still wanted more
@Peter Zarelli Ciao paisano, I have used both in my carbonara, and I honestly can't tell the difference. Both are just cured slabs of fat from different parts of the same pig.
I'm always surprised, that somenone on the internet claims, that he can't find a specific ingredient. Well, maybe you should use this mysterious internet!
@@klauspokorny4381 Ordering food on the internet usually isn't a good value proposition. The first listing for guanciale which comes up for me on Amazon is $60/lb, while it's $20/lb at a local Italian grocer, and that's not even considering shipping. If you have to pay $60/lb for guanciale, seriously, just use pancetta.
I’ve cooked with both, I definitely found there to be a difference with guanciale. In line with Chef Johns thoughts, the pork flavour was more forward and cleaner with guanciale, and the fat from which similarly affected the flavour of the sauce.
one of my very favourite pasta dishes
@ChefJohn, I live in Italy and follow your channel. Sorry to say but it's only one of the many sauces our country has produced. This is top 10 in my opinion. As always, the steps you take to make all sauces is on point. Bravo!
This is fantastic! I have been making this for years! It’s nice that you actually showed us a original recipe!
Thank you for this recipe! I took a food tour in Rome to Trastevere, and pasta al'Amatriciana was my absolute favorite dish there. The guanciale gives so much rich and smoky flavor.
that and the little baby artichokes roman style
was it a place by the bus station?
You made my day. It looks great! Approved from Italy!
This tomato base for any sauce, tonight was garlic and Swiss chard, is gold. Pure gold. Plus, the solids make a terrific base for tomato relish. Fantastic.
I love you Chef John!
I love your recipe videos Chef! and your wonderful narration! I draw a lot of inspiration from your creative fun in your work. I also love that you dont have fancy expensive resteraunt equipment and keep it simple for the folks who have the normal resources in their household🤙🏽
I use American made cured pork jowl. It is easy to find in the South. I get mine at Walmart. While it isn't cured with herbs like guanciale, but it is close enough and very inexpensive. I recommend frying a small piece to check how salty it is. If it is too salty for your taste cut the jowl into lardons and then soak them in cold water for 30 minutes to an hour.
Amazing recipe. Just beware of the guanciale, as even the "low sodium" I asked at the meat market was salter than just drinking pure salt. Did it a second time with the meat gotten at a butcher's and this time it was perfecto ! Merci, Chef John, from one Jean to another :)
This is the first time I've seen on youtube an American prepare a near perfect roman pasta dish. We usually add a small chili as well. From Rome, well done! 👍
The many America’s who can and do cook authentic Italian aren’t as technically savvy as folks like chef John because they are usually a lot older. Like my grandparents….
Long day at the airfield and what better way to wind down by watching, listening and learning with chef John, only downside is it’s now too late to cook tonight.. but not tomorrow!!
Oh heck yeah, been wanting a good recipe for Amatriciana!
This sounds great, doesn't it? I love the long simmered sauces but this garden fresh sauce sounds like a winner too.
Then I wouldn’t make this recipe 🤣🤣🤣. It is not how Amatriciana is made. I got the real authentic recipe for you if you wish
The problem with Italian food is three days later you’re hungry again.
You win the internet!
Seconded, great joke
Good one
I don’t get it
@@TheFidelRF it's a play on the expression "the problem with Chinese food is three hours later you're hungry again" (because of the msg), the joke is Italian food is so rich you won't need to eat again for three days
Beautiful dish! This and Caccio e pepe are my favorite pasta dishes. But I always add a measure of pepperoncini (red pepper flakes) in it and it is next level! I love the touch of using your fresh tomato sauce! I will try that!
Wow. I made this recently. It was decadent and delicious. Thanks chef!
Shout out to whoever keeps your stove top so clean~
That person is, after all, the Martin Sheen of keeping his stovetop clean.
Hey man thanks I appreciate it
Ain't me homie
Cover your Stove top with two layers of aluminium foil and joint them with clear tape, looks good and it's a easy way to avoid cleaning the top time and time again, also cook low heat to avoid spills.
I would really like to see a cleanup video, because no matter how much I try, I can’t get mine to be that clean.
Looks great. My Grandma always put sauce in the bottom of the wide, big bowl. Then added pasta, more sauce then stirred. Yours looks even better as it will marry flavors! I always liked left over pasta better, now I can enjoy 'same day' left over flavor.
Thank you!
If I drown in my own saliva it's YOUR FAULT Chef John!
It is most definitely looking fine!
You just brought my Amatriciana game up a notch. Thank you, Chef!
best food channel on youtube for years!! thank you!
One of my favorite dishes to pick up a la minute on a busy dinner rush.
One of my absolute favourite sauces, love your work as always
This is certamente my absolute favorite sugo per la pasta.
I love these videos for the cooking wisdom, but his voice I could just listen to as a relaxation audio.
His voice has me scrabbling for the mute button
This is my favourite dish from Italy 🤗🤗🤗 I'm sooo happy you did this video! I'm going to have to make some now lolol
Thank you Chef John!!
I have learned I just don’t like guanchale.. but other family members loved it. Thanks John
Oh my God! I was just telling my friend about this dish last night.
Yeah, PastaGrammar made a recipe video about this, and posted it Wednesday. She used the bucatini pasta. They both look delicious.
Same!
A very interesting approach. Taking the guanciale out after the render is probably a good way to keep it crisp. Also, I see a lot of variation when it comes to finishing the pasta in the sauce, and I can never figure out why some recipes call for it and others don't. Or at least, why some people's recipes do and others don't.
True Italians always finish their pasta in the sauce maybe with extra sauce put on top. The variations where pasta isn't finished in the sauce and the sauce is spooned over the top is italian-american. I think this was done to remove one step of cooking. A lot of the recipes are similar but the methods differ. Also the italian-american variants tend to use a ton of garlic,milk, or herbs. This is was probably to help with the fact they couldn't get the same ingrediants here as they could in italy so they improvised to get something close with what they had.
@@CrownedFalcon00 In fairness, I think you might be conflating Americanized Italian cooking with Italian-American. The latter is done by Americans with strong Italian roots, and although it differs from true Italian cooking, it is much better and more authentic than Americanized Italian. At least this is my experience as an American with Italian roots in New York.
Personally, I have been spending more time finishing my pasta dishes in the sauce. I have always done this, but I've gone from spending a minute in this stage to about 4-5.
Chef, I am so happy that you posted this receipe. I living close to Amatrice - where the dish was born. Amateice suffered horrible times 5 years ago, when it was destroyed to the ground by an earthquake. This video put smile on my face. And yes. It is still the best "sugo"
Ciao, mi dispiace nel sentire che siete ancora messi male dopo il terremoto. Che sia il miglior sugo...anca no e lo sai, top 10 di sicuro. Un abbraccio caloroso dal Veneto.
@@mp3bee grazie gentile ":) Ci stanno tanti che hanno perso non solo le case ma i piu vicini. La tua compassione fa capire che il futuro puo essere bello se siamo uniti. Va bene, magari il sugo non ė migliore, ma di sicuro è il sugo che riscalda il cuore.😊
I made this tonight with well-trimmed Guanciale and rigatoni. Instead of white wine I used dry vermouth, which was fine. It came out perfectly. 👍
G'day Chef John, 'Perfecto!' The oldest recipe for this dish I have goes way back and then they called for homemade (naturally) chicken stock instead of wine and just a hint of garlic and a tiny sprinkle of dried or finely chopped fresh chili. Never mind the original, the secret, as you say is the way you 'build' the sauce and how the pasta 'takes up' the sauce. An old Italian chef I knew said the sauce must, 'go inside' the pasta. How right he, and you, are. The black pepper at the end is also a mandated 'garnish' along with the cheese which, in the original is any dry cheese that is local or in your pantry. So, either with five or seven ingredients, it's the development of the sauce that counts. I use either big rigatoni or any pasta with a big surface area; it's easy to work out why.
Thanks, John, more people should learn this sauce. It is one of the reasons people say, 'nobody doesn't like Italian food'. I'm suspicious of any one who says they don't, you know, like men that wear white socks with dark trousers... very suspect! Chin, chin! BH
I don't want to be that guy, but if you're trying to say it (write it) in Italian, it should be "Perfetto".
How did you know, Chef John? I watched about 5 of these last night looking for yours. Thanks!
This dish looks so beautiful and appetizing that the video made me hungry while literally eating breakfast.
Gosh! I am so hungry after watching this. Easy to make for my lunch today.
Two years ago while visiting a friend I've known since 4th grade, he ordered this as an off the menu side dish for us at an Italian restaurant in north Jersey. He learned about the dish many years ago after visiting the town in Italy after which it's named. He also found a wife there while writing a couple of books before returning to the USA.
The town is Amatrice. 🇮🇹
Pasta 'matriciana is my fave pasta!!! So easy to make and soooo good.
Of the so called four roman pasta, i personally do like amatriciana best (grigia is my second favourite). This is a reason why i will definitely visit this region of Italy some day to get "the real thing".
I was just talking to the wife about making your bolognese sauce this weekend. I guess we will be trying this instead. Thanks for the video.
You are the Daryl Hannah of your Pasta all'Amatriciana.
😂😂😂
Thank you for everything i love your voice and humor
This is such a perfect technique! Although I do prefer a hit of red onion and some garlic is mine. There are so many versions of this recipe it varies from family to family even in Italia.
Sounds yummy!
I was thinking the same thing!
I love how accessible you make every recipe 😃🖒
This Pasta all'Amatriciana recipe looks so delicious Chef John.
chef, you're pretty good at this stuff
My husband was in shock when he learned how much cooking people in the South do with bacon drippings. Not having bacon with the meal? That’s okay, get the container where it’s stored and get some.
Maybe my Midwest farming family originated in the South...we save and use bacon grease all the time for all kinds of dishes!
@Nitro Martini
When you're raised using bacon that way, nothing replaces it. It's not about better, it's about it being bacon. Lol
Sounds weird I know.
Same thing happened with Coke when they came out with Coke Classic.
80% of the people demanding they bring back the Classic Coke, had picked New Coke as tasting better in a blind test.
They still demanded Classic Coke be brought back....
People sure are funny.
I have German ancestors. 99.9% of home cooking starts with render bacon, sweat onions in bacon fat.
@Nitro Martini, I love chorizo! But, it, in my opinion, is for certain recipes. The seasonings/taste, are so very specific and special. The drippings are certainly suitable for some recipes but not as many as pork/bacon drippings.
@@epistte, my best friend’s husband lived in Germany for quite a few years as well as a few other countries. His opinion was that Germany had the best food. He said that people rave about French food, but German was better because it had more richness to it.
Just came back from Rome. I ate this every day. 😊
I LOVE you chef John, AMAZING, Now I am hungry, Bravo paisano ! and a NICE big glass of white wine to go with it !.
Tried this and I cannot recommend this recipe enough. The sauce has such an amazingly meaty and rich flavor while also still saucy and bright. Wish I could make this every night😅
yes chef john, this and caccio and pepe - best of the best
Your voiceover character is amazing!
I'm gonna try this tonight, looks delish !!
Sure looks delicious. Can't wait to try it
I made the same recipe! Delicious
Rigatoni is just fine❣️🤤 F.Y.I.... I most certainly DO want to eat a gigantic plate of this!!😋 Thank u, Chef John👨🍳🌟
So lovely..omg....I must make this pasta!!!! You are amazing....!!!
As an italian I can tell you the pronuciation of Amatriciana is definitely very good 😀
This served with a few home made bread crutons, just for the texture added to the dish.... I will try this. Damn. You are the Chef John, of home made cruton
Tbh that guanciale is already plenty crunchy for texture. But you do you and actually, maybe I’ll try that just for the sake :)
To add croutons to Amatriciana is a crime against humanity. Shame on you! lol
NO, please don't add crutons...that's like adding diesel to gasoline in your car.
Here in the south, we call that cut of pork meat hog jawls. It’s cured nearly the same way, too. Hope this helps folks to find what may be a hard to find fancy named cheap, but delicious, cut of pork.
I was wondering if that was the same as jowel bacon, as we call it in the Midwest.
I'm gonna try this! Looks delicious.
Very authentic. Got everything right.
Bravo, Chef John, for an authentic version!
🙄
🎹🎹🎶
This is not authentic at all
No bread...
"uhm is your pasta made in an authentic way?" "bitch this is olive garden no we don't use a stone mill on the flour"
Foodwishes trivia round 2 because I missed his tomato sauce video:
What does Chef John refer to as the “Bacon of Spice”?
Smoked paprika!
@@alexgblack Ding ding ding! That is correct :)
@@fidgetyhuman 🤭
Mmmmm. Bacon. 🥓
I mastered Pasta a long time ago.. Jar of Pasta sauce, minced meat, and spag, yum yum (and cheese, and more cheese) Win win, ok this looks great as well!
Looks great!
Yes! My favourite pasta dish!
As long as you are tackling an Italian dish, let's make it clear that the salad would come after the pasta. That said, as an Italian, I prefer to have the salad first, because it makes me feel better about anything I shove into my piehole afterward, since I have already eaten my salad.
My chef buddy came back from Italy and made us this , it was so good.
The timing is amazing. The very same day you posted this video I did a cooking course in Tuscany. The teacher was an actual Italian grandma (her daughter translating the instructions for us) and after making our own tagliatelle we made this exact sauce. So this sauce has been endorsed by chef John and an actual Italian nonna on the same day.
Make it. You won't be disappointed
When I get a notification that you have downloaded a video, my happy time begins 📸❣️🍊♥️🥳😘🥰🤩❤️،
Thank you for sharing this with us!
One of my favorite pasta dishes!. I use buccatini, however.
I love rigatoni ,my Italian friend from Boston taught me to lo e different pasta instead of only spaghetti n now I make it for others n teach them too n we all because of Tony from Boston enjoy😅what a friend he was thanx
Made this and as with all of these recipes, it was great. Used pancetta since guanciale is hard to find.
I like Cacio e Pepe just because of how simple yet amazing it is.
Also..I love the "crispy stage" of just about anything! I'm so hungry now! 😆