Spaghetti all'amatriciana
Italian
Render the pork slowly enough to leave crisp pieces and flavorful fat for the tomatoes. Taste the finished sauce after adding the cheese because both ingredients season it.
- Servings (recipe yield)
- 4 servings
- Prep time
- 5 min
- Cook time
- 25 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- Pecorino romano cheese preferably or Parmesan 1.5oz (40g)
- Fresh chili pepper (as many as you'd like)
- Extra virgin olive oil 1/4 cup (40g)
- Guanciale preferably or Bacon 3.5oz (100g)
- White wine 1/4 cup (60g)
- Tomato passata 10oz (300g)
- Spaghetti or similar long pasta 12oz (350g)
- (optional) Extra pecorino romano or parmesan
Instructions
- Grate the pecorino and keep it aside.
- Mince the chili pepper(s) and keep it/them aside.
- Cut the guanciale in thin stripes and cook them in the oil with the minced pepper(s) for about 3 minutes on medium/high heat.
- Douse with the wine and turn up the heat. Cook until the alcohol has evaporated.
- Start cooking the pasta.
- Lower the heat to medium and add the passata, some salt and plenty of pepper. Cook for about 15 minutes.
- Once finished, drain the pasta and add the sauce and the pecorino/parmesan, mix well and serve immediately. Optionally you can add some pecorino or parmesan on top.
Source: Public Domain Recipes · Jebusthebus · Recipe source · Public-domain source license