Spaghetti all'Amatriciana from Molto Gusto: Easy Italian Cooking by Mario Batali and Mark Ladner

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pancetta or bacon for guanciale.

  • Breadcrumbs on July 25, 2011

    p. 145 – Delicious! I added some sliced garlic along w the onion and guanciale. Once the guanciale has browned, tomato is added. In this version of the dish Mario has you stir in some tomato paste, chili flakes and strained Pomi that have been reduced by half (a common technique in his dishes). This is removed from the heat until the pasta is cooked at which time the pasta is tossed w the sauce and some pasta water over medium heat. Instead of Italian Parsley, we topped ours w a chiffonade of basil in addition to the Parmesan. This is a surprisingly hearty dish. The guanciale and onions provide a rich foundation for the deeper flavours created w the addition of the tomatoes. The sauce is very balanced and although we expected it to taste like a tomato sauce, it did not. I’d highly recommend this one.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.