Amatriciana - Italian Recipe

Amatriciana

🌍 Italian, Lazio/Amatrice Difficulty: ●●●○○

From the town of Amatrice in the mountains of Lazio. Guanciale is rendered slowly until the fat turns golden and the lean parts crisp. The tomato cooks briefly — this is not a long-simmered sauce. Pecorino goes on at the table, never in the pan.

Ingredients

• 400g bucatini or rigatoni
• 200g guanciale, diced
• 400g canned San Marzano tomatoes
• 100g Pecorino Romano, grated
• 1 dried chilli
• Dry white wine
• Black pepper

Method

1. Rendering — Render guanciale in dry pan until edges crisp; deglaze with splash of white wine.
2. Adding — Add chilli and tomatoes; simmer 15 min.
3. Cooking — Cook pasta; toss with sauce.
4. Serving — Serve topped with grated Pecorino.

Tags: bucatini or rigatoni, guanciale, canned san marzano tomatoes, pecorino romano, chilli · Source: Brittani's Almanac