Amatriciana is a classic of italian cuisine, made by the most famous italian pasta: spaghetti.
You won’t need many ingredients, but if you will be able to get the highest quality ones, you are going to eat one of the most iconic italian legend.
I used Sammarzano peeled tomatoes, but you can also use fresh tomatoes if available, extending the cooking time.
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Ingredients
Makes 2 servings:
6 oz (170 g) Spaghetti Pasta
3,5 oz (100 g) Guanciale*
½ cup (50 g) grated Pecorino cheese*
9 oz (250 g) whole Peeled Tomatoes
Freshly ground Black Pepper
*Ingredients Substitutions:
Guanciale is an italian typical cured meat prepared from pork cheeks. If you can’t find it in your Country, you can also use Pancetta or Bacon.
Pecorino is the name of a group of italian cheeses made from sheep’s milk. The original italian recipe features “Pecorino Romano” which is a very salty kind of cheese; if you can’t find it, you can use Parmigiano Reggiano or Parmesan cheese.
Directions:
Cut Guanciale in thick strips. Cook them in a non-stick pan: starting over low-medium heat until they will release their grease, then cook over high heat until golden and crisp.
Meanwhile chop peeled tomatoes and add them to the golden and crisp guanciale: cover with a lid and cook over low heat (for about 20-30 minutes). You don’t need to stir, but check from time to time that the sauce is not going to be too dry; if so, add a splash of water.
Meanwhile cook pasta: bring water to a boil, salt the water using coarse sea salt, then cook spaghetti to al dente.
Reserve some pasta’s cooking water, then drain spaghetti.
Add spaghetti in the pan with Guanciale sauce and stir to coat. Add a splash of reserved water to reach the desired creamy consistency, Pecorino cheese, black pepper and stir it.
Serve immediatly with some freshly ground black pepper and freshly grated pecorino cheese.