Comments on: Fettucini Amatriciana

By: Matt C

Matt C — Fri, 12 Jun 2009 04:32:01 +0000

I posted an appeal on my blog for guanciale in Perth… but I’m not hopeful (partly because the readership consists almost exclusively of my friends): http://palacefoods.blogspot.com/2009/06/salumi-bleg.html

By: Matt C

Matt C — Thu, 11 Jun 2009 03:12:10 +0000

Hmm I’ve tried Torre, no luck. I’ll try Princi next.

Keep me posted!

By: Matt

Matt — Thu, 11 Jun 2009 03:05:19 +0000

Hey Matt,

I never did find any guanciale actually, though I was just talking to someone last night at a Slow Food Perth meeting who makes it himself. Will let you know if I can source some.

In the meantime, I’d probably see if Mondos, Torres, or one of the more old school Italian butchers do some…

By: Matt C

Matt C — Wed, 10 Jun 2009 06:38:23 +0000

Hey Matt,
Did you ever manage to find guanciale in Perth?
I’d love to get hold of some.

By: kate

kate — Tue, 22 Jan 2008 21:28:28 +0000

Leave out the olive oil in the pasta water. it doesn’t allow the sauce to stick to the pasta. if you think about this it makes sense. putting oil on something makes it deflective so it can’t absorb anything.

Couple extra pinches of salt would do you well!

By: Matt

Matt — Mon, 21 Jan 2008 23:05:00 +0000

Thanks Monica, You are what every lazy blogger needs to keep himself in check. Although I was under no illusions of being authentic, it’s always good to know how the original is done. I’d love to get hold of some guanciale actually. mmmm cured pigs cheek.

By: Monica

Monica — Mon, 21 Jan 2008 16:42:09 +0000

Real amatriciana is usually done with Bucatini and has the following ingredients:
tomato
guanciale (or pancetta if you can’t get guanciale)
pepperoncino
red wine
Pecorino cheese (grated)
olive oil
onions (sauteed)
The recipe hails from Amatrice, a town near Rome…
so now you know!
HEAVENLY.

By: Matt

Matt — Mon, 10 Dec 2007 01:15:40 +0000

Hey Brad, I was using a pretty unfancy Barilla at the time I believe. Though it was a ‘rigate’, so that helps to hold the sauce a little more. I seem to waver between buying el cheapo pasta, and making my own… But I’ll look that one up next time I’m gourmet shopping.

Kam, that’s cool… I’m sure I could find out if I needed to :)

By: Kam

Kam — Sat, 08 Dec 2007 13:53:16 +0000

Matt… No idea about the variety. I’m in two minds about finding out. I want to know because
those ones have a really nutty/buttery taste. I don’t want to know because I like the mystery/luck element of finding the different flavours, shapes and sizes at random.

By: Brad

Brad — Sat, 08 Dec 2007 06:33:04 +0000

Great post and photo as usual Matt.

What fettucini are you using? If you aren’t already, try a ‘bronzato’ style which has the slightly coarse texture which helps to absorb the sauce. You can pick up some great pastas from Antonio’s in Mt Lawley (in the little arcade next to Exomod).