Recipe: Perfect Amatriciana sauce on eggs

Amatriciana sauce on eggs. Amatriciana is a spicy red sauce named for the Italian town of Amatrice. Reduce the heat to medium low and stir well. Toss with just-cooked pasta and serve with a sprinkling of parsley and cheese and a drizzle of olive oil.

Which is fine, because even though Amatriciana sauce often is made with wine, our version skips it. We've also swapped out the traditional guanciale for pancetta (use whichever one you've got on hand). We know it's sometimes blasphemous to substitute, but when it comes to making eggs this good for. You can cook Amatriciana sauce on eggs using 3 ingredients and 4 steps. Here is how you cook it.

Ingredients of Amatriciana sauce on eggs

1. You need 4 of large eggs.
2. You need 1-1/2 tablespoons of butter.
3. You need 1-1/2 cups of Amatriciana sauce see my recipe.

Debate rages over the correct way to make a classic Roman amatriciana sauce of cured pork and tomatoes. This quick-cooked sauce is not only fast and easy, it also ensures that the tomato flavor remains bright—a necessary contrast for the rich pork. Sugo all'amatriciana (Italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in Romanesco dialect), also known as salsa all'amatriciana, is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino cheese from Amatrice, tomato, and, in some variations, onion. Which is fine, because even though Amatriciana sauce often is made with wine, our version skips it.

Amatriciana sauce on eggs step by step

1. Heat the sauce this can be made a day ahead or fresh.
2. Melt the butter and cook the eggs.
3. Plate the eggs and add sauce..
4. Serve I hope you enjoy this as much as I did! I wanted to like the plate clean!.

We've also swapped out the traditional guanciale for pancetta (use whichever one you've got on hand). We know it's sometimes blasphemous to substitute, but when it comes to making eggs this good for. This classic sauce takes its spiciness from black pepper and dried chiles and its depth of flavor from guanciale, Italian salt-cured pork jowl. Sorry, but the recipe is completely wrong. Real amatriciana does not require either garlic or onions, and there is no black pepper, only a bit of hot pepper if wanted.