Recipe of the month: Pasta all’amatriciana

By Fiona Lebert | Written on 14/01/2021 at 07:00 | Updated on 14/01/2021 at 07:00

Originally from the town of Amatrice in the Lazio region, this recipe was adopted by Roman cuisine and thus has several variations. The Amatrice dish consists of spaghetti, while the Roman one of bucatini. You choose !

Ingredients for 4 people

  • 400 g spaghetti or bucatini
  • 100 g guanciale (pork cheek or jaw)
  • 1 tablespoon olive oil
  • 75 g pecorino (sheep’s milk cheese)
  • 1 peperoncino (chili)
  • 350 g peeled tomatoes
  • 1 glass of dry white wine
  • Salt and pepper

The preparation

Dice the guanciale after removing the tough part of the rind. Chop the peperoncino. Fry the two in a pan with a tablespoon of olive oil, over medium heat. Wait until the fat from the guanciale becomes transparent and add the glass of white wine. When the wine has evaporated, drain the guanciale and set it aside.

Cut the peeled tomatoes into cubes, remove the seeds. Cook them in the previously used and unwashed frying pan over medium heat until they break up.

At the same time, boil salted water in a large pot and cook the pasta according to the time stated on the packet. When they are ready, drain them and pour them into the pan with the tomatoes, add the guanciale. Mix so that the pasta is impregnated with the sauté.

Arrange on plates, add a pinch of pepper and grated pecorino.

Good tasting!

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