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Diference between amatrisciana and carbonara?
Wed Jun 06, 2012 6:13 pmExperienced "Head Chef" Poster
what is the difference between Pasta amatrisciana and Pasta carbonara!
someone help me with this?
Thu Jun 07, 2012 10:37 amForum Host
Aside from the fact that both dishes use guanciale and bucatini pasta, the ingredients and cooking methods are different.
Pasta all' Amatriciana (origin: Amatice, Italy) contains tomatoes, white wine, and some fresh hot red pepper. Carbonara contains none of these ingredients. (No onions are used in authentic bucatini all' Amatriciana or Carbonara.)
400 grams ( 3/4 lb.) of bucatini from Italy
Extra virgin olive oil, as needed
250 grams (8 ounces), guanciale
400 grams (14 ounces), imported canned san marzano tomatoes OR 5 to 6 fresh plum tomatoes
Fresh red hot pepper to taste
1/2 glass dry white wine
Salt and freshly ground black pepper to taste
Pecorino Romano cheese
Bring a large pot of water to a boil, add course salt and cook the bucatini until very al dente or just about done. The pasta will continue cooking to al dente when it is paired with the sauce in a skillet later on in the recipe.
Cut the guanciale into 1 cm (1/4 to 1/2 inch) thick strips, then cut the strips into 2 1/2 cm (1 inch) lengths.
Crush the canned tomatoes. (If using fresh tomatoes remove the skin and seeds and roughly chop them.)
In a skillet large enough to eventually hold all the ingredients add just a bit of extra virgin olive oil, this is to keep the guanciale from sticking until it renders its fat. Add the guanciale and red pepper and cook over a medium heat until the guanciale is golden. At this point remove 1/4 of the guanciale in order to keep it crisp. Raise the heat and add the wine, which will deglaze your pan. Once the alcohol has evaporated remove the red pepper, lower the heat, and add the tomatoes. Cook at a simmer for 10 minutes; taste and correct for seasoning.
Add the very al dente pasta to the skillet and continue cooking with the tomatoes. Add some of the starchy pasta water to the skillet, which will facilitate the cooking and make the sauce creamy. When the pasta is done add the reserved crisp guanciale pieces and freshly grated pecorino to taste.
Plate the pasta and add a drizzle of the finest extra virgin olive oil over the pasta. This is optional.
Have a piece of pecorino on the table with a grater for those who desire more cheese.
Carbonara (origin: Lazio, Italy) is a dish that is made with guanciale or pancetta (NOT ham or American bacon), garlic, eggs, Pecorino Romano (or Romano and Parmesan), olive oil and salt and pepper. the dish does NOT contain any cream or other ingredients. The trick to preparing carbonara properly is to make sure the beaten eggs do not set when added to the hot pasta.
Following is the authentic carbonara recipe from the archive of Acadamia Italiana della Cucina (an esteemed Italian Cultural Institution dedicated to preserving authentic Italian cuisine around the world):
600 grams spaghetti or bucatini
120 grams guanciale or pancetta — diced or cut into strips
1 clove garlic
2 medium eggs (very fresh)
100 grams mixed Parmesan and pecorino Romano (or all pecorino) – grated
salt and pepper
Cook the guanciale in a pan along with the whole peeled garlic clove and a little oil, until the guanciale is well coloured. Discard the garlic.
Beat the eggs in a bowl with a little of the cheese and a pinch of salt.
Cook the pasta until al dente, drain and add to the pan with the guanciale.
Lower the heat to a minimum and add the egg mixture. Mix well. Be careful not to let the eggs set.
Remove from the heat and add the rest of the cheese. Mix again and serve immediately.
Thu Jun 07, 2012 5:41 pmExperienced "Head Chef" Poster
I've been eating amatriciana thinking it was carbonara
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