Amatriciana sauce is a classic of the Lazio Region, born in Amatrice where they use spaghetti, with Rome using the Bucatini pasta.
First published in the Talismano della Felicita’ (Talisman of Happiness) cooking book in 1929, where pepper and onion was used, the recipe over time has had a few adaptations with chilli often used instead of pepper and onion being removed from the recipe.
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RECIPE
100g of Bucatini or Spaghetti per person
1 Slice of guanciale per person plus one extra ( 2 people = 3 slices, 3 people = 4 slices and so on)
Half a glass of dry white wine
Chilli to taste
Canned Plum tomatoes – 1 can for 2 people
Salt to taste
Pecorino Romano
COOKING EQUIPMENT
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