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

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

Рет қаралды 491,304

2 жыл бұрын

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.com/recipe/285...
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/recipes/16791/e...

Пікірлер: 765

@daniellefrushtick1317 2 жыл бұрын

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

@whatsaguygottado2669 2 жыл бұрын

LOL

@arthrodea 2 жыл бұрын

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

@R0gue0ne 2 жыл бұрын

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

@nicholejoslin4324 2 жыл бұрын

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

@ufinc 2 жыл бұрын

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.

@goorbarkai4007 2 жыл бұрын

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 2 жыл бұрын

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

@shadow_realm47 Жыл бұрын

May the algorithm bless this man ♥️

@JohnJohnson-dj2dv Жыл бұрын

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!!

@diamond2241 2 жыл бұрын

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

@dxcSOUL 2 жыл бұрын

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

@bobbakian7369 2 жыл бұрын

@@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 2 жыл бұрын

@@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 2 жыл бұрын

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

@sixstringedthing 2 жыл бұрын

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

@nolakillabeast 2 жыл бұрын

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

@ramitchatterjee9626 2 жыл бұрын

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 2 жыл бұрын

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

@patrickdurham8393 2 жыл бұрын

You win the internet!

@name2589 2 жыл бұрын

Seconded, great joke

@sararichardson737 2 жыл бұрын

Good one

@TheFidelRF 2 жыл бұрын

I don’t get it

@name2589 2 жыл бұрын

@@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

@Samurai78420 2 жыл бұрын

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.

@craigbryant3191 Жыл бұрын

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

@yeetusvanitas9800 2 жыл бұрын

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 2 жыл бұрын

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.

@R0gue0ne 2 жыл бұрын

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

@arthurheusdens 2 жыл бұрын

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

@diveanddine 2 жыл бұрын

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🤙🏽

@dennisrobinson4588 2 жыл бұрын

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

@MrAledro84 2 жыл бұрын

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 2 жыл бұрын

My family is from Amatrice. Their homes were destroyed.

@kizoruborsalamino2909 2 жыл бұрын

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

@maydaygarden 2 жыл бұрын

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 2 жыл бұрын

@@maydaygarden 😥

@k8eekatt 2 жыл бұрын

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

@HigherInfluence 2 жыл бұрын

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!

@klank67 2 жыл бұрын

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

@RivetGardener 22 күн бұрын

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.

@eqfs9455 2 жыл бұрын

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

@grapetomatogirl2141 2 жыл бұрын

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

@whatsaguygottado2669 2 жыл бұрын

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

@Terrormundi 2 жыл бұрын

Look this video, real original italian recipe from older italian chef (82 years) from Amatrice town, this is SPAGHETTI ALL' AMATRICIANA! kzfaq.info/get/bejne/b6tlf7mGtZOqeYU.html

@Justin-Trammell 2 жыл бұрын

Shout out to whoever keeps your stove top so clean~

@starkparker16 2 жыл бұрын

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

@kizoruborsalamino2909 2 жыл бұрын

Hey man thanks I appreciate it

@zacharysweeney978 2 жыл бұрын

Ain't me homie

@sangreyagua1871 2 жыл бұрын

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 2 жыл бұрын

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.

@theraweggfiles 2 жыл бұрын

You are so much my culinary KZfaq 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.

@Cariadog1 2 жыл бұрын

Simply beautiful. Beautifully simple

@mon6745 2 жыл бұрын

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

@mp3bee 2 жыл бұрын

@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!

@rickm5271 2 жыл бұрын

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!

@Smellslikegelfling 2 жыл бұрын

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 2 жыл бұрын

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

@marcofarina2034 2 жыл бұрын

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

@MrLuigismusic 2 жыл бұрын

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 2 жыл бұрын

Ecco……..esatto!

@mp3bee 2 жыл бұрын

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

@MrLuigismusic 2 жыл бұрын

@@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 2 жыл бұрын

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 2 жыл бұрын

@@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 ;-)

@scottglasgowmusic 2 жыл бұрын

Making this one tonight! Thanks for showing this recipe.

@OmnipotentEnt 2 жыл бұрын

Thank you Chef John!!

@standardegg5178 2 жыл бұрын

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

@shoshinw0500 2 жыл бұрын

I love you Chef John!

@GC-rf2st 2 жыл бұрын

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!!

@dsmmsd00 2 жыл бұрын

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.

@dogsinolga 2 жыл бұрын

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!

@chilipez2934 2 жыл бұрын

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

@pierrassic 2 жыл бұрын

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 2 жыл бұрын

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….

@agingerbeard 2 жыл бұрын

I love how accessible you make every recipe 😃🖒

@csongorkakuk5871 2 жыл бұрын

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

@IyaLovesLife 2 жыл бұрын

Thank you for sharing this with us!

@MsSherryjh 2 жыл бұрын

Sure looks delicious. Can't wait to try it

@rem05033 2 жыл бұрын

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

@jean-louisjrfrenette8949 2 жыл бұрын

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 :)

@gmac9667 2 жыл бұрын

Chef John you are a class act. You got that good kind of comedy.

@damien81981 2 жыл бұрын

haven’t had this in forever. SO good.

@r2micro373 2 жыл бұрын

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😅

@huahindan 2 жыл бұрын

So good! Thank you

@djtleitho7689 2 жыл бұрын

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

@shelloks420 2 жыл бұрын

Thank you for everything i love your voice and humor

@jgilgorri 2 жыл бұрын

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

@kathleenhensley5951 2 жыл бұрын

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

@651979alvares 2 жыл бұрын

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

@VulcanLogic 2 жыл бұрын

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

@miltonbayne6649 2 жыл бұрын

I'm gonna try this tonight, looks delish !!

@peterzarelli1432 2 жыл бұрын

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 2 жыл бұрын

@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 Жыл бұрын

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 Жыл бұрын

@@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 10 ай бұрын

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.

@nonservitium 2 жыл бұрын

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

@stianaslaksen5799 2 жыл бұрын

I'm gonna try this! Looks delicious.

@davmatt74 2 жыл бұрын

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.

@gayliegirl4967 2 жыл бұрын

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 2 жыл бұрын

Wonderful comment. So kind.

@Rayalboon 2 жыл бұрын

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 2 жыл бұрын

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 2 жыл бұрын

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

@notahotshot 2 жыл бұрын

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

@WeekendInMyKitchen 2 жыл бұрын

Few ingredients, but big flavor! I can’t wait to try this recipe ❤️

@danielmargolis3210 Жыл бұрын

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. 👍

@davidcarbone3385 2 жыл бұрын

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.

@ellenflanagan2220 2 жыл бұрын

The town is Amatrice. 🇮🇹

@unclemattscookerylessons 2 жыл бұрын

one of my very favourite pasta dishes

@sakesama1 2 жыл бұрын

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

@fg87fgd 2 жыл бұрын

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

@asmaa_vlog_85 2 жыл бұрын

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

@jeanniebell9493 2 жыл бұрын

Looks so delicious !

@svensven8994 Жыл бұрын

Very authentic. Got everything right.

@lulusp1023 2 жыл бұрын

So lovely..omg....I must make this pasta!!!! You are amazing....!!!

@marilynsnider8183 2 жыл бұрын

Sounds so good.

@jacobaccurso3788 2 жыл бұрын

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

@webfox1 2 жыл бұрын

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

@ufinc 2 жыл бұрын

Same!

@patricklarry6645 2 жыл бұрын

Looks great!

@sammyhakimvlogs5608 2 жыл бұрын

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

@es2056 2 жыл бұрын

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.

@kimberlyd9049 2 жыл бұрын

I sincerely believed, since we made the sauce earlier in the week, that you were going to be making the actual pasta today. Imagine my surprise! (😂🤣😅) Still, this dish looks delicious -and since I dutifully already made the sauce - will be a treat after I go acquire the pork cheek!

@chefsecretrecipes 2 жыл бұрын

Wow amazing recipe

@McBeelzebub 2 жыл бұрын

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

@ianfenwick5189 2 жыл бұрын

His voice has me scrabbling for the mute button

@schreiberinjen Жыл бұрын

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

@petsiology 2 жыл бұрын

Simply amazing

@bushiseshin 2 жыл бұрын

Thank you i will and do Eeenjoyyyy Your recepies

@rhijulbec1 2 жыл бұрын

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

@PlaguePriest88 2 жыл бұрын

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

@littleonion7171 2 жыл бұрын

This is certamente my absolute favorite sugo per la pasta.

@eftipef2 2 жыл бұрын

looks amazing

@goutambhola5646 2 жыл бұрын

Just magical

@carolbenson6524 2 жыл бұрын

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

@Billy-bd2oe Жыл бұрын

I am so going to cook this, thanks =)

@lesleeg9481 2 жыл бұрын

Thanks for this. It looks amazing and I'll be attempting it as soon as I can find that pork jowl stuff. I have prosciutto but that's not the same.

@nonnoziccardy4353 2 жыл бұрын

Looks fantastic 🔥

@lisamessiana1032 2 жыл бұрын

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

@emilaslan8452 2 жыл бұрын

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

@wackytheshaggy 2 жыл бұрын

Yes! My favourite pasta dish!

@RichardSapagoff 2 жыл бұрын

Beautiful!

@impressivesarasarabrown466 2 жыл бұрын

Luxurious texture 🥰

@PleatherJacket 6 ай бұрын

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

@wiseoldman8567 2 жыл бұрын

I made the same recipe! Delicious

@Semiotichazey 2 жыл бұрын

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 2 жыл бұрын

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 2 жыл бұрын

@@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.