Spaghetti All 'Amatriciana | Christine Cushing

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I am showing you how this famous and widely adored Spaghetti All’ Amatriciana is made classically in the central region of Italy and what goes in- guanciale, white wine, tomatoes, pecorino cheese, spaghetti and more importantly, what should not go in - pancetta, onions or garlic. When made right, it will take your breath away. FULL RECIPE BELOW
RECIPE: SPAGHETTI ALL' AMATRICIANA
Ingredients:
200 gm spaghetti (6 oz)
Kosher salt to taste
75 gm guanciale, sliced (2 ½ oz) alternatively pancetta ( but don’t tell the Italians!)
red pepper flakes to taste
100 ml light dry white wine (3 oz)
200 gm whole plum tomatoes in juice - San Marzano - preferably (6 oz)
freshly cracked black pepper
60 gm Pecorino, lightly aged and not too salty
Pasta cooking water, splash to adjust sauce thickness
In a medium skillet render guanciale, to brown just lightly evenly, about 3-5 minutes over medium low setting. Add the chile flakes and deglaze with white wine and simmer until reduced almost to glaze, about 2-3 minutes. Add the tomatoes and simmer uncovered for about 15-18 minutes or until sauce has thickened. Season with salt and pepper to taste.
NOTE : the larger your pan, the more liquid will evaporate, so adjust the thickness of sauce with some pasta water.
Meanwhile, bring a large pot of salted water to a rapid boil. Add pasta and cook to al dente , about 9-10 minutes. Put pasta directly into the sauce using tongs. I used a splash of cooking water so I could finish cooking the pasta in sauce for a final minute. Toss well for a minute. Remove from heat and add the grated pecorino. Toss and grate a bit more cheese and cracked black pepper to taste.
Serves 2
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#italianfood #spaghetti #spaghettirecipes

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Опубликовано:

11 май 2020

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Комментарии : 218

@gabrielefigliola9619 4 года назад

As an italian I must say that you have " the touch" of a real, authentic, natural italian chef.

@erichenderson6515 4 года назад

What can we say, she respect the authenticity of Italian cuisine like I do.

@user-vl1nz5gn3f 4 года назад

Gabriele Figliola Yes . It's FULLLLLL OF ITALIAN CORONAAAAA ....

@ekateriniromano4137 4 года назад

Being GREEK and married Italian....you have made my kitchen(married)life enjoyable to cook both of the best...thank you....🙏

@ChristineCushing 4 года назад

Well , how perfect is that really? It's no secret that I love making both Greek and Italian specialties . So glad you are enjoying them . Stay safe.

@aris1956 4 года назад

Ciao ! When you prepare an Italian specialty I am there and I always send you a greeting and a hug from Italy. 🇮🇹👍🙂 “Spaghetti all’Amatriciana” is a true classic of Italian cuisine and particularly of Roman cuisine. Fantastico ! I admire your knowledge of Italian specialties and in particular for this dish ... where you also name the city of origin of this specialty (Amatrice) that gives its name to this dish. If people could smell the aroma that emanates from that pan (14:59) .... they would immediately come to your home. PS: You deserve the honorary Italian citizenship ! 🇮🇹😉

@ChristineCushing 4 года назад

Aris1956 haha ! Molto Grazie. When all this COVID is behind us, I’ll see if Incan get my Italian citizenship. Be safe 🇮🇹

@TheAgentbosko 4 года назад

Aris1956 honorary Italian citizen

@andreadarling-johnson764 4 года назад

She does an amazing job, doesn't she? She's really done her homework. 👌👌

@SorrentoShore 3 года назад

So happy the volume is UP : nice and loud for us. Love you awesome chef

@mimil292 4 года назад

Hello from Vancouver Canada! Watching your videos not just an entertainment but also a lecture, a story and cooking tips. The most interesting thing is I totally understand your every single word. I give you a LIKE LIKE LIKE

@ChristineCushing 4 года назад

Thank you so much ! I appreciate it and hope you are well in Vancouver.

@jimburns1927 4 года назад

Thanks Christine, what an awesome job on the pasta! Definitely one of my favorite pasta dishes of all time, thank you for keeping it authentic 🙏👍👏

@ChristineCushing 4 года назад

Jim Burns with pleasure. Thank you

@fhpperkins2735 4 года назад

Spot on recipe. There seems to be a little controversy in these comments about the wine. I learned to make this sauce from Armida Latela who moved to Rome from the Abruzzi. She used wine. She told me her mother in law in Rome scolded her for wrecking the sauce. Armida replied by calling her mother and passing the telephone to her mother in law and let them have it out. My Roman husband thinks it makes the fat from the guanciale more digestible. I’m glad that you instruct using this method. You are a very good cook. And super simpatica.

@ChristineCushing 4 года назад

Oh grazie ! I totally agree that the wine really cuts the fat from guanciale. I’m with you all the way and love your story. Be well

@MagManTR09 3 года назад

As always, you inspire me! Looks like I'll be cooking Italian again tonight. Thanks again for always putting a smile on my face and in my heart (and tummy)! Your culinary passions are infectious! Keep the episodes coming!! You da best! Ciao bellissima e grazie mille!

@ChristineCushing 3 года назад

Thank you so much. The kitchen is such a great place to spend time with people. This Amatriciana is soo good.

@andreadarling-johnson764 4 года назад

Amazing. I love eating & cooking Italian food & also how Christine actually explains the history & science of it all. Real food.....

@ChristineCushing 4 года назад

Thank you ! I'm glad that you are appreciating all the details to understand what's actually happening.

@Clg09 3 года назад

Wonderful! Love that you’re respectful of the authentic methods/ingredients, and you do have a great screen presence. Very warm, inviting and authentic.

@ChristineCushing 3 года назад

Thank you ! Much appreciation.

@jjpp2216 4 года назад

As always, CC does an incredible job of not just delivering instruction, but explaining what’s behind it. The best example is the description of the role of the wine in the sauce, delivered instead of just dictating “pour 1 cup of wine in”. It is worthy if a Pulitzer prize.

@ChristineCushing 4 года назад

haha ! That is so hilarious. Thank you I'm so glad you appreciate the story of the recipe, which is so valuable .

@kathrynhale7810 3 года назад

So delicious! You are masterful! Your use of quality-authentic ingredients combined with your technique is perfection! Thanks so much!

@ChristineCushing 3 года назад

Much appreciation!

@arkkhamful 3 года назад

This is seriously the best food channel that I have ever seen. I love your charisma. 👌 It’s really like I’m in Italy when you speak.

@ChristineCushing 3 года назад

Thank you so much! I do love the Italian kitchen and always want to do it justice.

@arkkhamful 3 года назад

MyFavouriteFoods ChristineCushing As a Romanian, I would love to see you trying some Romanian dishes. Since we re latins, we love good food and we also have balkanic influences. Cheers :D

@TheAgentbosko 4 года назад

Thank you chef for another great classic Italian pasta dish...

@ChristineCushing 4 года назад

Bosko Scepanovic Agent Bosko I enjoyed making it so glad you watched.

@alandayawala8240 Год назад

Beautiful !

@merek8514 4 года назад

Love your cooking style!!

@ChristineCushing 4 года назад

Mere K many thanks !

@1995jug 4 года назад

You are a great italian cook i love all italian food you are such a pleasure to listen to.

@ChristineCushing 4 года назад

Thank you so much. Italian food is very dear to me .. see you in the kitchen.

@ameliacowles4415 3 года назад

Looks so good and easy to make thank u for this beautiful videos I well try

@ChristineCushing 3 года назад

Hope you enjoy

@Globalfoodbook1 4 года назад

This looks really nice.

@DominicPannell 4 года назад

Yay! You're using proper guanciale. Woot! I love your explanation at every detail. Superb. Thank you.

@DominicPannell 4 года назад

And the correct pasta, too. Wowser.

@jeanjunker 4 года назад

Christine, Thanks for posting these vids, I love your cooking style. Everyone has their take on Amatricana and once I discovered it, it has replaced my family old world recipie. I do add red wine and tomato paste to mine and prefer the bucatini but it is a fantastic, easy and quick cook. Thanks again for sharing your passion...

@ChristineCushing 4 года назад

I really enjoyed making this dish also. It's amazing how all the little details make a difference. Thank you

@judymarielamb2408 3 года назад

I must try this. Thank you 😊

@ChristineCushing 3 года назад

Yes you must ! Thank you

@Sarah-zg5qs 4 года назад

delicious, saved the recipe! Thanks Christine!

@ChristineCushing 4 года назад

Sarah simple and delicious. !

@ghyslainebelanger8777 4 года назад

It's a joy to see you are "fearless in the kitchen". Love your book btw. Some need to negatively respond but I say, keep doing what you do. I'm sure you welcome any engaging feedback but most important of all, your followers love and appreciate what you do! So, thank you.

@ChristineCushing 4 года назад

Ghyslaine Belanger thank you so much. Fearless is like my “ best of “ album LOL. I think some people just feed on negativity . Stay safe 😍

@tinamuller3189 4 года назад

It looks so delicious! 👌❤️

@ChristineCushing 4 года назад

Thank you !

@Kailaa3 4 года назад

My favourite pasta bar none!! I can't wait to make this.

@ChristineCushing 4 года назад

I think you'll really love it.

@connieguenter5253 Год назад

Hi Christine. I saw this before but I’ve missed seeing you. I bought your cook book and that was first thing I made. Vespa is ready to go. Glad to see you again. Hope you had a great summer

@Klopp619 4 года назад

One of the simple joys of the World’s current bad position is watching these videos. They are educational, relaxing, and fun to replicate. The bolognese I learned from this channel has blown away many of my friends and family, although I completely take all the credit. 😂

@ChristineCushing 4 года назад

The Fireblaster haha. ! The secret is safe with me 😉🍝glad everyone loved it

@marinasewall2847 4 года назад

Just found you. Love your videos and been watching all day.

@ChristineCushing 4 года назад

Oh thank you . I hope you are enjoying the many different recipes.

@marygallinger648 3 года назад

Hi 👋 Christine This dish looks amazing 😉 I want to eat it right out of the computer 💻 if it were only possible. Thank you 🙏 for this amazing 😉 dinner or lunch 🥗 can not wait to give it a try.. Mary.

@kman3253 4 года назад

I just made this dish for the family. It was our first time tasting guanciale. Delicious! Kudos to Venetian Meats & Sausage Co for the amazing guanciale. I will make this dish again regularly and now I know where to buy the main ingredient! Thank you, Christine, for a great recipe. Glad you took up the challenge for us. Amazing! Love your channel.

@ChristineCushing 4 года назад

That’s so awesome to hear ! I so loved this recipe and glad you found great guanciale because it all hinges on that and quality of tomatoes. 🇮🇹🍝

@kman3253 4 года назад

MyFavouriteFoods ChristineCushing : I used Grana Padano cheese ( because it was already in the fridge) rather than Pecorino cheese so it was a slight variant to your recipe. 😀

@sues5693 4 года назад

Oh my goodness!!! I can't wait to try your version, it looks so doable.. It would be so much fun to spend an afternoon in Italy traveling on a vespa and eating and cooking. I loved Italy when i finally made it there two years ago and am longing to go back...Andiamo lol

@ChristineCushing 4 года назад

Ah yes it would be so great. Thanks for watching and hope you try it. It’s really delicious

@frankcronje3742 4 года назад

You have such a passion for what you do its amazing to whatch and what a lovely recipe. Regards Frank. Such a pleasure.

@ChristineCushing 4 года назад

Thank you for the kind words. I'm enjoying making the videos also.

@erichenderson6515 4 года назад

Delicious pasta dish, it's good to see an authentic Amatriciana pasta dish without onions. That's the real deal. 😤😤😤

@ChristineCushing 4 года назад

Eric Henderson thank you ! The pecorino I found was also perfect - younger and not too salty.

@sandracamilleri7178 4 года назад

Christine your recipes are divine. I tried a few and I was amazed how your methods make all the difference. Prosit as we say we say in Malta 😊

@ChristineCushing 4 года назад

THank you so much and big hello to you in Malta!

@stephenraatz2598 4 года назад

Tutu buono! I lived directly west of Rome on the Adriatic in Porto Recinate. I miss the fantastic people and the food. You are a great teacher. The links to your other recipes and detailed instructions are top rate. You really put a lot of work into your video. Thank you so much for sharing this, I'm really looking forward to making it! I live near an incredible Italian grocery store that sells terrific guanciale as well as many imported Italian foods.

@ChristineCushing 4 года назад

Stephen Raatz oh I’m so glad you enjoyed my video and it brought back memories of living close to Rome. Let me know how you love it when you make the dish !

@TheAgentbosko 4 года назад

Stephen Raatz mail some here

@charlesbroadway6864 4 года назад

I can't wait to try it.

@ChristineCushing 4 года назад

Charles Broadway I think you will really enjoy it. 👏👏

@Elizabeth-ju5dy 4 года назад

I'll be right there...bringing the vino. (that looks so good!)

@ChristineCushing 4 года назад

Elizabeth perfect. It was a huge hit over here. !

@armando181000 4 года назад

Spettacolo ♥️👍

@ChristineCushing 4 года назад

Pancrazio Sarchiapone grazie !

@juliodefreitas157 3 года назад

Awesome recipe and thanks for sharing. .yummy 😂😂👍

@ChristineCushing 3 года назад

It's my pleasure !

@hilaryashen9746 4 года назад

I made your oven lemon potatoes today they were delicious ...so i have subscribed ❤️

@ChristineCushing 4 года назад

Thank you for the SUB! These potatoes are so addictive!

@thomasobrien2093 4 года назад

This was awesome and easy, only after i had to order pork cheek (but that is only because i live in El Paso TX not to many Italian markets here). My friend said to use pancetta but after using the pork cheek i would never use pancetta such different flavors. This is going to be a definite go to Friday night dish. YOU ARE SO AWESOME.

@ChristineCushing 4 года назад

Thomas OBrien thanks so much. I’m so glad you tried and loved the Amatriciana and sourced the guanciale ! It makes such a difference. See you in the kitchen

@cathysfetsos9210 3 года назад

Hi Christine, this looks Amazing! Can I ask if you can make the ‘Greek’ version of a red sauce for pasta, whenever you can! That would be Awesome! Thankyou for so many Amazing Recipes! Cathy x

@okboomer3859 4 года назад

Nice!

@closjo90016 4 года назад

I love how you describe and speak about the food with passion and love and it shows .. With that being said do you have a recipe for Eggplant parmigiana?

@ChristineCushing 4 года назад

Thank you and I will have to make an eggplant parmigiana. I love it.

@semco72057 4 года назад

I am not Italian, but that dish does look great and have me hungry and wishing to be making some if I could find the meat you have. I have plenty of spaghetti and need to use it up and I hope you and your family are keeping yourself safe at home and I wish you all the best and God Bless.

@aris1956 4 года назад

Sidney Mathious You don't have to be Italian to admire and taste this delicious dish of our Italian cuisine (and many other Italian specialties that are admired and enjoyed around the world). The most important thing is to find and use the right ingredients to enjoy this dish in an original way. Best wishes from Italy! 🇮🇹👋😊

@davidapps2605 4 года назад

Why oh why wasn't I born an Italian 😂😂😂😂. Looks amazing

@aris1956 4 года назад

David Apps As an italian I can you say... not only looks amazing.... it tastes amazing too ! 😉 Greetings from Italy ! 🇮🇹👋

@davidapps2605 4 года назад

@@aris1956 mate from here way down in New Zealand. . .I desperately need an Italian wife okay 😊

@mrguillemot 3 года назад

You don’t have to be Italian, you just need to respect the recipe and have a go.

@tarcelataa6529 4 года назад

Watching you n your interesting dish from the Philippines🌝You remind me about my Friend Gemma n her family in British Columbia! How motivatingly you presented your delicious recipe - hope to replicate it after this pandemic. Thanks for sharing, Christine💕💕💕

@ChristineCushing 4 года назад

Thank you so much. Hopefully we will find strength through this challenge and see how much we are all connected. Be safe

@iaiamare 4 года назад

I'm Italian and YES, good job!!!

@ChristineCushing 4 года назад

Grazie !

@diananoonen2262 4 года назад

I love the Italian sauces, but I love the Greek sauce as well.

@TheArteditors 4 года назад

YESS, you nailed it, I have extensively researched this recipe. You have treated it with great respect, Italians might criticise you for using chilli and black pepper or wine. I might have deglazed with wine, but tomatoes are already slightly acidic, so the pan is cleaned up nicely (fond if any), yes it's made with guanciale, no olive oil, no garlic, no onion, yes it's served with pecorino not parmesan, basically they are almost the same cheese. Pecorino is sheep's mil and parmesan is cow's milk, permesan being a cow's milk produce is yellower pungent, where as pecorino being sheep's milk is spicier more piquant and lighter in colour. I actually favour pecorino lately for all my pasta. Minimalistic recipe, thank you. Why don't you make afelia for next time, typical pork meat in Cyprus with coriander seeds and red wine. Usually made with pork shoulder/neck pork chops cut into pieces/cubes. It's an easy one, i can provide the recipe if you want.

@ChristineCushing 4 года назад

cee kay thank you. I do expect some “ no pepper , wine “ etc from some Italians but in general it has been well received. I’ll add afelia to my list.

@nonenoneonenonenone 4 года назад

I discovered the big difference between Parmesan and Romano, besides flavor, is the texture. Parmesan is clingy and gluey when melted, and Romano mixes in and flavors, and has more delicacy. The more I use it, the more I love it. Gina Petitti, from Faeto, uses almost exclusively Romano.

@nonenoneonenonenone 4 года назад

@@ChristineCushing How about Strata, do you make that?

@tonygagliardi8678 2 года назад

Brava... Non avrei saputo farla meglio 👍😍

@ChristineCushing 2 года назад

Molto Grazie 😀👏

@dani4606 4 года назад

Christine I've always loved you and now as a vegan for 6 or so years, I'd love to see some more recipes from you with fewer meat and dairy ingredients, and maybe some substitutions- I challenge you! You have always been a favourite chef -and as a fellow Ontarian- I'm asking kindly. :)

@ChristineCushing 4 года назад

Thank you ! I will definitely make something for you. There are quite a few already on my channel that you would love : Chick pea soup, veggie burger, veggie slaw with Japanese dressing, hummus, for now. See you in the kitchen.

@albertorudi5168 4 года назад

Execution score:10- Presentation score:10 - Informations& Story score :10 - You cooking:10+

@ChristineCushing 4 года назад

Thank you so much ! I appreciate it and glad you enjoyed .

@marinafossey3129 4 года назад

Christine I enjoy very much your tips on great dishes. You really make it look delicious. I know you have mentioned you are from Greek but wanted to ask if you were also part Armenian?

@TheAgentbosko 4 года назад

Marina Fossey she is part Italian

@diananoonen2262 4 года назад

Grazie!!!

@neilmac4730 4 года назад

Great recipe! As usual! Question, do you like your Breville Oracle? My wife and I have one as well.

@ChristineCushing 4 года назад

Oil Hunter yes we love the Oracle ! Thanks for watching

@mrguillemot 3 года назад

Who need Sophia Loren when we have you to gaze upon Christine. Simple and delicious; good guanciale and pecorino is the key 😍

@ChristineCushing 3 года назад

Haha ! Thank you

@roytelling6540 4 года назад

already did checked out the Chocolate pud you did :) but that is the only one out of 16 LoL PMSL :) :) :) :) looking forward to next video, I think there nothing better than a nice sweet dish to make the world seen a better place. God willing all this will be over soon.

@ChiTownJerry 4 года назад

Love it! Unfortunately, guanciale cannot be found in most places.. even here in big metro Chicago.. I guess we'll have to find a substitute! Or maybe look online!

@TheAgentbosko 4 года назад

ChiTownJerry check out local Italian stores or specialty butcher shops

@ChristineCushing 4 года назад

ChiTownJerry it’s surprising that in a bit city like Chicago you can’t find guanciale . In a pinch you can try pancetta , although don’t tell any Italians !😂🍝🇮🇹. Thank you for watching

@erichenderson6515 4 года назад

For your next food video please show us a recipe for Penne alla Arrabiata, I would love to see that.

@belfagor12 3 года назад

E' uguale alla Nostra, Compimenti! Saluti dall'Italia;-)

@ChristineCushing 3 года назад

Grazie ! Buon 2021

@moonrakor2000 Год назад

Christine it looks gorgeous but is that a starter or a side dish🤔

@diananoonen2262 4 года назад

In Italy its all about thier pasta, the ssuce is the condiment. Its considered a fancy spice. Honestly is a fine balance. In fact most home kitchens in Italy are fitted with a marble counter to make home made pasta or gnocchi.

@trickydick6152 4 года назад

Brava. But I wonder how you got hold of both guanciale and pecorino over there.

@ChristineCushing 4 года назад

tricky dick thank you ! I am fortunate to live in Toronto where there are many Italians including artisan makers of guanciale , many types of pecorino. I’m glad you challenged me to make such an incredible dish. See you in the kitchen

@TheAgentbosko 4 года назад

there is a lot of specialty stores where you can find premium products from all over the world and locally made.

@trickydick6152 4 года назад

@@ChristineCushing So Canada is different from Australia, where it is very hard to find that stuff.

@roytelling6540 4 года назад

I am enjoying your Quarantine recipes BUT please can you do some sweet recipes biscuits, cakes, pudding etc. Good food always should have a good dessert. Kiitos (thank you from Finland)

@ChristineCushing 4 года назад

Roy Telling sending greetings to Finland. Don’t worry , the next video is a sweet one. But please check out the sweet ones I’ve already made here. Chocolate pudding banana bread , crepes. See you soon. Thank you

@denisemaher915 3 года назад

Do you have a link for the pan you are using in this video? Thank you!

@ChristineCushing 3 года назад

I don’t have a link but it’s an All-Clad brand. Thanks for watching

@jenlucas5384 4 года назад

I had to substitute bacon and tomato sauce (for stewed/canned tomatoes) since this is what I had on hand. Really fantastic flavor!!

@ChristineCushing 4 года назад

That's awesome !

@tiacho2893 4 года назад

I'm lucky enough to have guaciale that my SIL's dad prepped and cured himself in his own cantina. For any that want to make carbonara or all'Amatriciana, hunt down guanciale if you can. There is a place near me in Hamilton Ontario that cures it on site and there is a difference. And my favorite quick pasta dish is bucatini cacio e pepe. It's basically bougie mac 'n cheese and the pasta is even like KD that hasn't been cut. 😀

@colleenkielbowich4079 4 года назад

Where in Hamilton do you get the guanciale please and thank you. I live there and appreciate the tip.

@tiacho2893 4 года назад

@@colleenkielbowich4079 No problem. My SIL's dad's is better but in a pinch I have bought it from Venetian Meats off Burlington Street. Every supermarket carries their other products (I like their hot capicollo). But IIRC, their stock can vary so call first.

@TheAgentbosko 4 года назад

commatoes is the place Murray butcher shop?

@tiacho2893 4 года назад

@@TheAgentbosko Nah. Venetian supplies to every Fortinos and every deli case with Italian salame. Along with wholesale the do retail sales. venetianmeats.com/ I can't say if Murray butcher shop carries it. They might, but there is usually a hard line between a butcher shop and salumeria. But for the really dedicated, Murray will have everything to "do it yourself". Except the months to cure and a curing room. 😀

@hlynnkeith9334 4 года назад

Lately have cooked a lot of spaghetti and tagliatelle and dressing it with tomato and cream sauce. Today I will add a teaspoon of duck fat and see how that works out. PS Please do a polenta episode.

@TheAgentbosko 4 года назад

h lynn keith anything with duck fat will taste delicious

@willmar5973 4 года назад

..ahhh, amatriciana..& guanciale, this should be 1of the 5 major food groups..over the wkend I made a sh*tload of tomato sauce w/beef n pork, and now I'm eating spaghetti all week🤣...but I like your recipe much better...

@ChristineCushing 4 года назад

Will Mar I already thought it was one of the food groups 😉! Perhaps next week you can revisit your pasta production and introduce this one. It’s sooo good . Thanks

@willmar5973 4 года назад

..you bet I will, all your recipes are so deliziosa 😋

@lunasun666 4 года назад

i am on my way!!!! :)

@ChristineCushing 4 года назад

lunasun sun 👏👏👏🍝

@diananoonen2262 4 года назад

Ssn Marzano is the best. Living in Italy I was told it had to do with the soil.

@ChristineCushing 4 года назад

Yes the volcanic soil around Naples is so great for tomatoes.

@nonenoneonenonenone 4 года назад

In the USA, it's very difficult now to buy canned tomatoes. Many brands add calcium chloride, which makes them bitter, and citric acid, which makes them too sharp. I only buy brands that have nothing added except basil or salt. That means Pastene, Jersey Fresh or Sclafani. The other thing that varies is how they grind the tomatoes, if chopped. Which makes for different texture. Hunt's has their unique breed of tomatoes, but the additives ruin it. Contadina is good, but also tends to have additives.

@ChristineCushing 4 года назад

It is crazy that you can hardly get tomatoes in USS without calcium chloride that’s why I always buy a italian ones. But even then you have to test many to get the right one. Thanks for watching

@tarcelataa6529 4 года назад

What’s your brand of white wine, Christine?

@ChristineCushing 4 года назад

Tarcela Taa I just used a light Sicilian white wine . I hope This helps

@michalturgeman7161 4 года назад

Christine Dearest in all the world I was !! But in Israel you were not !!! Invited to the Holy Land with love

@ChristineCushing 4 года назад

Thank you ! Be well

@michalturgeman7161 4 года назад

@@ChristineCushing With love from Israel

@Kitchensurprise 4 года назад

Lucky cameraman!

@loshisad3889 3 года назад

I’ve never known that in amatrice they used spaghetti! Che scoperta

@Thomas-Bradley 4 года назад

I wonder if you have also made Pasta alla Gricia??

@ChristineCushing 4 года назад

I have not made the Pasta alla Gricia but have read about it. Of course there are many theories as to how Amatriciana started as Gricia but I felt that would take down another rabbit hole. Thanks for watching

@Thomas-Bradley 4 года назад

@@ChristineCushing Well, I do hope that you will make tutorial on how to make Pasta alla Gricia soon. Your video is always very clear so keep up the good job :)

@videovuer 4 года назад

Wow, what is that knife?!

@ChristineCushing 4 года назад

It's a Chinese clever that was given to me from a guest I had on my " Confucius Was a Foodie" show. I love it. Thank you

@videovuer 4 года назад

Very cool. Thanks for writing back!

@paulzumbo 3 года назад

The only thing I do differently is I add a little diced onion , other than that I make it exactly the same.

@ChristineCushing 3 года назад

So delicious . Thank you

@diananoonen2262 4 года назад

They hate the sppon! They fussed at me "use the side of your pasta bowl". I still use my soup/ pasta spoon!

@ladybug7967 4 года назад

Looks amazingly delicious. I am eating my tongue 😛

@ChristineCushing 4 года назад

Definitely so delicious!

@misterturkturkle 4 года назад

Spajetty

@chrismack3327 4 года назад

ok....so who is the bakala that down voted Christines work....smh

@TheAgentbosko 4 года назад

Chris Mack yeah who is the bakala, we should ask him for an explanation...

@chrismack3327 4 года назад

@@TheAgentbosko lol

@madesupplyco.1392 4 года назад

Hard to find guanciale in the US. Dangit!

@ChristineCushing 4 года назад

Many others have mentioned it . Surprising. Thank you for watching. Of course to get the essence of the dish you could use pancetta ( even though I said not to ). Just don’t tell anyone remotely Italian. LOL.

@madesupplyco.1392 4 года назад

MyFavouriteFoods ChristineCushing Unless they can give me an offer I can’t refuse😉

@jweider007 4 года назад

That wouldn't be 2 servings for me.

@ChristineCushing 4 года назад

Yes it’s tough to resist !

@SuzanneBaruch 4 года назад

I'm hopping on my Vespa right now. It should take me about 14 hours to get up there, assuming they let me pass the border into Canada! I'll just let the border guards know I'm on a culinary mission.

@ChristineCushing 4 года назад

Suzanne Baruch oh if you tell them you’re on a culinary mission , they’ll let you right in 🍝😜thanks for watching !

@TheAgentbosko 4 года назад

Suzanne Baruch hurry up...I see so many Vespa’s on the road

@mmb4427 4 года назад

I love your cleaver. What brand?

@ChristineCushing 4 года назад

It was given to me as a present so there's no brand name in English. I really love it. Thank you

@michaelnmangold2857 4 года назад

Would rather have it with bucatini that little hole in the center realy soaks up the sauce.

@ChristineCushing 4 года назад

Bucatini is really great, I agree.

@ginahearn1177 3 года назад

Looks very nice but the video is a bit over-long for a very simple dish. She said it's a half-hour dish - I make it in half the time!

@diananoonen2262 4 года назад

Where can I purchase pork cheeks.

@FloriaFood 4 года назад

I’m Muslim I cannot eat Pork could you please give me a different type meet

@ChristineCushing 4 года назад

This particular recipe really depends on the cured pork. You cannot substitute anything else and get even a similar flavour profile. I would have to say to try another pasta recipe , like my Spaghetti Al' Olio instead. I hope this helps and thanks for watching.

@claudio4209 4 года назад

Consiglio. Quando scoli la pasta e la unisci al condimento devi spegnere il fuoco altrimenti la pasta continuerà la cottura e non sarà più al dente.

@ChristineCushing 4 года назад

Si . Capito ! 🇮🇹🍝. I removed the pasta 2 minutes early for that reason. Grazie

@nonenoneonenonenone 4 года назад

If you really want to be fine, don't use the pepper seeds, only the skin. The seeds have a pap taste.

@anamarthafernandezfernande8056 4 года назад

Where I can buy guanciale in usa?

@melanyrunyan7982 4 года назад

re pork cheeks like salt pork?

@ChristineCushing 4 года назад

Yes the most similar. Although Italians have their specific spice blends they add. Thanks for watching

@nonenoneonenonenone 4 года назад

Seriously, a six-ounce can of tomatoes? Maybe you mean 15-ounce? I rarely see anything but a 28-ounce can, never six ounce except for tomato paste.

@ChristineCushing 4 года назад

I am just giving you an amount of tomatoes that I used. The can would be larger. You can reserve the rest for another recipe or freeze them. Thank you