Pasta all'Amatriciana - Is this Italy's Best Pasta Sauce? - Food Wishes

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  • Опубликовано: 4 окт 2024

Комментарии • 760

  • @daniellefrushtick1317
    @daniellefrushtick1317 3 года назад +599

    "This is amazing but you don't necessarily want to eat a gigantic plate of it..."
    Me: *does not compute*

    • @whatsaguygottado2669
      @whatsaguygottado2669 3 года назад +8

      LOL

    • @arthrodea
      @arthrodea 3 года назад +10

      Yeah - the small plate would be the Italian tradition... this is 'Murica!

    • @R0gue0ne
      @R0gue0ne 3 года назад +10

      Yep, I'm totally going to eat a gigantic plate of it. Maybe two!

    • @nicholejoslin4324
      @nicholejoslin4324 3 года назад +7

      I did the same 😂
      "You won't want a big bowl of this"
      Me: "Don't underestimate my love for pasta and cheese"

    • @ufinc
      @ufinc 3 года назад +5

      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.

  • @diamond2241
    @diamond2241 3 года назад +258

    I think I've been a subscriber for about 11 years.. I never get tired of hearing you narrate these videos. ♥️

    • @dxcSOUL
      @dxcSOUL 3 года назад +10

      How can you stand the voice inflecting upwards after every phrase? It's exhausting to listen to.

    • @bobbakian7369
      @bobbakian7369 3 года назад +2

      @@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.

    • @jd52wtf
      @jd52wtf 3 года назад +2

      @@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...

    • @dxcSOUL
      @dxcSOUL 3 года назад +1

      @@jd52wtf same. I come back every now n then but I can't get thru more than one at a time.

    • @sixstringedthing
      @sixstringedthing 3 года назад +3

      I wasn't sure if I could dig it, but it's grown on me, along with the deadpan humour and occasional awful pun. :)

  • @goorbarkai4007
    @goorbarkai4007 3 года назад +111

    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.

    • @chrisshaw380
      @chrisshaw380 2 года назад +4

      He really is the best! If I need a good recipe idea explained well I know where to go!

    • @shadow_realm47
      @shadow_realm47 Год назад +3

      May the algorithm bless this man ♥️

    • @JohnJohnson-dj2dv
      @JohnJohnson-dj2dv Год назад +2

      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!!

  • @nolakillabeast
    @nolakillabeast 3 года назад +41

    I was looking for quinoa recipes, drank a few beers, so here I am. Thanks chef John, I'll be making this tomorrow.

  • @craigbryant3191
    @craigbryant3191 Год назад +25

    Truly, Chef John is the Bob Ross of a happy little pasta sauce.

  • @R0gue0ne
    @R0gue0ne 3 года назад +5

    Chef John and food wishes. One of the last remaining places of comfort left in the world. Thank you.

  • @Samurai78420
    @Samurai78420 2 года назад +5

    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.

  • @MrLuigismusic
    @MrLuigismusic 3 года назад +58

    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 :-)

    • @ellenflanagan2220
      @ellenflanagan2220 3 года назад +2

      Ecco……..esatto!

    • @mp3bee
      @mp3bee 3 года назад +2

      NO...no chilli needs to be added. As for the lard, guanciale has more than enough fat to go round for flavour.

    • @MrLuigismusic
      @MrLuigismusic 3 года назад +20

      @@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.

    • @s1mo
      @s1mo 3 года назад +2

      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

    • @MrLuigismusic
      @MrLuigismusic 3 года назад +1

      @@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 ;-)

  • @klank67
    @klank67 3 года назад +2

    I have never been more comforted in my life than by the words - 'That's just you cookin' ... freakin' gospel!

  • @grapetomatogirl2141
    @grapetomatogirl2141 3 года назад +125

    You are, after all,
    the Papa Americana
    of your Pasta all’Amatriciana.

    • @whatsaguygottado2669
      @whatsaguygottado2669 3 года назад +1

      YOU! You're good!!!!! LOL.

    • @Terrormundi
      @Terrormundi 3 года назад +1

      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

  • @yeetusvanitas9800
    @yeetusvanitas9800 3 года назад +10

    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!

  • @giobarbarinimusic
    @giobarbarinimusic 3 года назад +1

    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.

  • @ramitchatterjee9626
    @ramitchatterjee9626 3 года назад +14

    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 !

  • @DZimmer000
    @DZimmer000 3 года назад +476

    The problem with Italian food is three days later you’re hungry again.

    • @patrickdurham8393
      @patrickdurham8393 3 года назад +18

      You win the internet!

    • @name2589
      @name2589 3 года назад +11

      Seconded, great joke

    • @sararichardson737
      @sararichardson737 3 года назад +7

      Good one

    • @TheFidelRF
      @TheFidelRF 3 года назад +5

      I don’t get it

    • @name2589
      @name2589 3 года назад +43

      @@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

  • @HigherInfluence
    @HigherInfluence 3 года назад +13

    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!

  • @RivetGardener
    @RivetGardener 2 месяца назад

    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.

  • @gayliegirl4967
    @gayliegirl4967 3 года назад +17

    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.

    • @kimquinn7728
      @kimquinn7728 3 года назад

      Wonderful comment. So kind.

    • @Rayalboon
      @Rayalboon 3 года назад

      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...

    • @bostonrailfan2427
      @bostonrailfan2427 3 года назад

      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…

    • @birdseyeview164
      @birdseyeview164 3 года назад +2

      @@bostonrailfan2427 He literally calls it cured pork jowl though? Not sure what you're on about.

    • @notahotshot
      @notahotshot 3 года назад +1

      @@bostonrailfan2427
      "He's either ignorant, or..."
      No, you are.
      He clearly stated it's cured pork jowl.

  • @emilaslan8452
    @emilaslan8452 3 года назад +1

    Apart from using oil in the beginning, a surprisingly authentic take on a Roman classic.

  • @dennisrobinson4588
    @dennisrobinson4588 3 года назад +2

    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

  • @GC-rf2st
    @GC-rf2st 3 года назад

    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!!

  • @peterzarelli1432
    @peterzarelli1432 3 года назад +22

    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

    • @vizzini2510
      @vizzini2510 3 года назад +1

      @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.

    • @klauspokorny4381
      @klauspokorny4381 Год назад

      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!

    • @iang0th
      @iang0th Год назад +3

      @@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.

    • @akaman85
      @akaman85 Год назад

      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.

  • @MrAledro84
    @MrAledro84 3 года назад +122

    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.

    • @emmaharrison1399
      @emmaharrison1399 3 года назад +15

      My family is from Amatrice. Their homes were destroyed.

    • @kizoruborsalamino2909
      @kizoruborsalamino2909 3 года назад +24

      Damn, that is sad. In their honour I will stuff a whole pot of this dish in my face tonight

    • @maydaygarden
      @maydaygarden 3 года назад +17

      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.

    • @cheshirecat6518
      @cheshirecat6518 3 года назад +2

      @@maydaygarden 😥

    • @k8eekatt
      @k8eekatt 3 года назад +3

      @@emmaharrison1399 so sorry,🙏 heritage, a sense of place and history lost. I hope they were saved😔

  • @theraweggfiles
    @theraweggfiles 3 года назад +1

    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.

  • @pierrassic
    @pierrassic 3 года назад +2

    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! 👍

    • @iBMcFly
      @iBMcFly 3 года назад

      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….

  • @es2056
    @es2056 3 года назад +1

    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.

  • @arthurheusdens
    @arthurheusdens 3 года назад +2

    This is fantastic! I have been making this for years! It’s nice that you actually showed us a original recipe!

  • @Smellslikegelfling
    @Smellslikegelfling 3 года назад +3

    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.

    • @Mind_Idiot
      @Mind_Idiot 3 года назад +1

      that and the little baby artichokes roman style
      was it a place by the bus station?

  • @diveanddine
    @diveanddine 2 года назад +4

    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🤙🏽

  • @nonservitium
    @nonservitium 3 года назад +1

    One of my favorite dishes to pick up a la minute on a busy dinner rush.

  • @jacobaccurso3788
    @jacobaccurso3788 3 года назад +33

    Oh my God! I was just telling my friend about this dish last night.

    • @webfox1
      @webfox1 3 года назад +2

      Yeah, PastaGrammar made a recipe video about this, and posted it Wednesday. She used the bucatini pasta. They both look delicious.

    • @ufinc
      @ufinc 3 года назад

      Same!

  • @McBeelzebub
    @McBeelzebub 3 года назад +18

    I love these videos for the cooking wisdom, but his voice I could just listen to as a relaxation audio.

    • @ianfenwick5189
      @ianfenwick5189 3 года назад

      His voice has me scrabbling for the mute button

  • @rhijulbec1
    @rhijulbec1 3 года назад +1

    If I drown in my own saliva it's YOUR FAULT Chef John!
    It is most definitely looking fine!

  • @noe6673
    @noe6673 3 года назад +1

    You are, after all, the Gran Mama of your Pasta all'Amatriciana

  • @dsmmsd00
    @dsmmsd00 3 года назад

    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.

  • @mp3bee
    @mp3bee 3 года назад +2

    @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!

  • @BillHalliwell
    @BillHalliwell 3 года назад +11

    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

    • @nikolakozhuharov1042
      @nikolakozhuharov1042 3 года назад +2

      I don't want to be that guy, but if you're trying to say it (write it) in Italian, it should be "Perfetto".

  • @unclemattscookerylessons
    @unclemattscookerylessons 3 года назад +2

    one of my very favourite pasta dishes

  • @johnmcguire7435
    @johnmcguire7435 Год назад

    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

  • @Cariadog1
    @Cariadog1 3 года назад +1

    Simply beautiful. Beautifully simple

  • @davidcarbone3385
    @davidcarbone3385 3 года назад +14

    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.

  • @Justin-Trammell
    @Justin-Trammell 3 года назад +232

    Shout out to whoever keeps your stove top so clean~

    • @starkparker16
      @starkparker16 3 года назад +123

      That person is, after all, the Martin Sheen of keeping his stovetop clean.

    • @kizoruborsalamino2909
      @kizoruborsalamino2909 3 года назад +17

      Hey man thanks I appreciate it

    • @zacharysweeney978
      @zacharysweeney978 3 года назад +3

      Ain't me homie

    • @sangreyagua1871
      @sangreyagua1871 3 года назад +1

      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.

    • @Chef_PC
      @Chef_PC 3 года назад +15

      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.

  • @jgilgorri
    @jgilgorri 3 года назад +17

    Oh heck yeah, been wanting a good recipe for Amatriciana!

    • @kathleenhensley5951
      @kathleenhensley5951 3 года назад +1

      This sounds great, doesn't it? I love the long simmered sauces but this garden fresh sauce sounds like a winner too.

    • @651979alvares
      @651979alvares 3 года назад

      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

  • @cherkkiable
    @cherkkiable 3 года назад +3

    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"

    • @mp3bee
      @mp3bee 3 года назад +1

      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.

    • @cherkkiable
      @cherkkiable 3 года назад

      @@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.😊

  • @maryellenabrams2075
    @maryellenabrams2075 Год назад

    Just came back from Rome. I ate this every day. 😊

  • @shoshinw0500
    @shoshinw0500 3 года назад +6

    I love you Chef John!

  • @chilipez2934
    @chilipez2934 3 года назад +12

    You just brought my Amatriciana game up a notch. Thank you, Chef!

  • @jean-louisjrfrenette8949
    @jean-louisjrfrenette8949 3 года назад +3

    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 :)

  • @schreiberinjen
    @schreiberinjen Год назад

    Pasta 'matriciana is my fave pasta!!! So easy to make and soooo good.

  • @marcofarina2034
    @marcofarina2034 3 года назад +3

    You made my day. It looks great! Approved from Italy!

  • @rem05033
    @rem05033 2 года назад +1

    Wow. I made this recently. It was decadent and delicious. Thanks chef!

  • @PleatherJacket
    @PleatherJacket 9 месяцев назад

    I have learned I just don’t like guanchale.. but other family members loved it. Thanks John

  • @rickm5271
    @rickm5271 3 года назад +1

    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!

  • @dogsinolga
    @dogsinolga 3 года назад

    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!

  • @Augustus_Imperator
    @Augustus_Imperator 3 года назад +14

    As an italian I can tell you the pronuciation of Amatriciana is definitely very good 😀

  • @mon6745
    @mon6745 3 года назад +3

    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

  • @asmaa_vlog_85
    @asmaa_vlog_85 3 года назад +2

    When I get a notification that you have downloaded a video, my happy time begins 📸❣️🍊♥️🥳😘🥰🤩❤️،

  • @a.kalisch9996
    @a.kalisch9996 3 года назад +1

    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".

  • @Semiotichazey
    @Semiotichazey 3 года назад +3

    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.

    • @CrownedFalcon00
      @CrownedFalcon00 2 года назад

      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.

    • @Semiotichazey
      @Semiotichazey 2 года назад

      @@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.

  • @deborahandrews9728
    @deborahandrews9728 3 года назад +2

    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.

    • @katiec6828
      @katiec6828 3 года назад

      I was wondering if that was the same as jowel bacon, as we call it in the Midwest.

  • @VulcanLogic
    @VulcanLogic 3 года назад +1

    How did you know, Chef John? I watched about 5 of these last night looking for yours. Thanks!

  • @littleonion7171
    @littleonion7171 3 года назад +4

    This is certamente my absolute favorite sugo per la pasta.

  • @Prompeius
    @Prompeius 3 года назад +28

    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

    • @Zaubrer488
      @Zaubrer488 3 года назад +1

      Tbh that guanciale is already plenty crunchy for texture. But you do you and actually, maybe I’ll try that just for the sake :)

    • @scilal6552
      @scilal6552 3 года назад +3

      To add croutons to Amatriciana is a crime against humanity. Shame on you! lol

    • @mp3bee
      @mp3bee 3 года назад

      NO, please don't add crutons...that's like adding diesel to gasoline in your car.

  • @sakesama1
    @sakesama1 3 года назад

    I LOVE you chef John, AMAZING, Now I am hungry, Bravo paisano ! and a NICE big glass of white wine to go with it !.

  • @djtleitho7689
    @djtleitho7689 3 года назад

    Gosh! I am so hungry after watching this. Easy to make for my lunch today.

  • @r2micro373
    @r2micro373 2 года назад

    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😅

  • @lisamessiana1032
    @lisamessiana1032 3 года назад +1

    Rigatoni is just fine❣️🤤 F.Y.I.... I most certainly DO want to eat a gigantic plate of this!!😋 Thank u, Chef John👨‍🍳🌟

  • @danielmargolis3210
    @danielmargolis3210 Год назад

    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. 👍

  • @eqfs9455
    @eqfs9455 3 года назад +2

    One of my absolute favourite sauces, love your work as always

  • @scottglasgowmusic
    @scottglasgowmusic 3 года назад +1

    Making this one tonight! Thanks for showing this recipe.

  • @TheMillennialGardener
    @TheMillennialGardener 3 года назад +87

    Bravo, Chef John, for an authentic version!

    • @jeffdekimpe1746
      @jeffdekimpe1746 3 года назад +3

      🙄

    • @sinda7080
      @sinda7080 3 года назад +1

      🎹🎹🎶

    • @651979alvares
      @651979alvares 3 года назад +6

      This is not authentic at all

    • @susanfabian1521
      @susanfabian1521 3 года назад

      No bread...

    • @ollie7070
      @ollie7070 3 года назад

      "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"

  • @davmatt74
    @davmatt74 3 года назад +2

    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.

  • @csongorkakuk5871
    @csongorkakuk5871 3 года назад

    This dish looks so beautiful and appetizing that the video made me hungry while literally eating breakfast.

  • @claymationmedia6961
    @claymationmedia6961 2 года назад

    Your voiceover character is amazing!

  • @carolbenson6524
    @carolbenson6524 3 года назад

    Also..I love the "crispy stage" of just about anything! I'm so hungry now! 😆

  • @RabidMortal1
    @RabidMortal1 3 года назад +11

    Onion is also a traditional option for this sauce. Personally I think the onions, fried in the pork fat, makes this great sauce even greater

  • @tek9backstab
    @tek9backstab 3 года назад +1

    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

  • @OmnipotentEnt
    @OmnipotentEnt 3 года назад +2

    Thank you Chef John!!

  • @DJL78
    @DJL78 3 года назад +3

    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.

    • @k8eekatt
      @k8eekatt 3 года назад +1

      Sounds yummy!

    • @47retta
      @47retta 3 года назад +1

      I was thinking the same thing!

  • @svensven8994
    @svensven8994 2 года назад

    Very authentic. Got everything right.

  • @wiseoldman8567
    @wiseoldman8567 2 года назад +1

    I made the same recipe! Delicious

  • @shelloks420
    @shelloks420 2 года назад

    Thank you for everything i love your voice and humor

  • @wackytheshaggy
    @wackytheshaggy 3 года назад

    Yes! My favourite pasta dish!

  • @CM_Burns
    @CM_Burns 3 года назад +19

    You are the Daryl Hannah of your Pasta all'Amatriciana.

  • @jeannet7443
    @jeannet7443 3 года назад

    One of my favorite pasta dishes!. I use buccatini, however.

  • @DCHutchins
    @DCHutchins 3 года назад +14

    I learned to cook this from an anthony bourdain in Rome show, rewatched it till I got the hang of it, love it

    • @gotshpilkes
      @gotshpilkes 3 года назад

      There's a bit of technique required but simple and delicious once you get it. Did I miss the shake of cayenne?

    • @marie-suzankalogeropoulos9249
      @marie-suzankalogeropoulos9249 3 года назад +1

      @@gotshpilkes nope! Not this time! Unless he has surrepticiously slipped it in the tomato sauce, and pretends otherwise...?'!

    • @elleohai
      @elleohai 3 года назад

      rip

  • @brucelee5576
    @brucelee5576 3 года назад

    My chef buddy came back from Italy and made us this , it was so good.

  • @fidgetyhuman
    @fidgetyhuman 3 года назад +27

    Foodwishes trivia round 2 because I missed his tomato sauce video:
    What does Chef John refer to as the “Bacon of Spice”?

  • @Standard_Egg
    @Standard_Egg 2 года назад

    best food channel on youtube for years!! thank you!

  • @agingerbeard
    @agingerbeard 3 года назад

    I love how accessible you make every recipe 😃🖒

  • @andrewr681
    @andrewr681 3 года назад +1

    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!

  • @8triagrammer
    @8triagrammer 3 года назад

    Thank you John - would love to see a recipe for which Italian beef dish would come after this...

  • @RikaRoleplay
    @RikaRoleplay 3 года назад +8

    I been loving all the pasta dishes I've been making recently

    • @kizoruborsalamino2909
      @kizoruborsalamino2909 3 года назад

      I, too, have been loving all the pasta dishes you've been making recently.

  • @PlaguePriest88
    @PlaguePriest88 3 года назад

    yes chef john, this and caccio and pepe - best of the best

  • @Dr._Klopek
    @Dr._Klopek Год назад

    Made this and as with all of these recipes, it was great. Used pancetta since guanciale is hard to find.

  • @bushiseshin
    @bushiseshin 3 года назад

    Thank you i will and do
    Eeenjoyyyy
    Your recepies

  • @davebacon6194
    @davebacon6194 3 года назад +1

    chef, you're pretty good at this stuff

  • @fg87fgd
    @fg87fgd 3 года назад

    I learn a lot from you. In a very nice way. Thank you.

  • @sammyhakimvlogs5608
    @sammyhakimvlogs5608 3 года назад

    This Pasta all'Amatriciana recipe looks so delicious Chef John.

  • @sonnythorelli-hw7rj
    @sonnythorelli-hw7rj 2 месяца назад

    Nice ❤
    I figured out it’s better to do your own guanciale. It is very easy, but takes months, but better to be self-prepared, and it becomes better than the one from the store.

  • @TheStabservo
    @TheStabservo 3 года назад +4

    I made this by accident by browning some pancetta before throwing in a can of spaghetti-o's. In case you were wondering, it really is a AAA way to church up some spaghetti-o's!!