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Spaghetti all’amatriciana

Chef José Amici

Difficulty: easy

Method: 10'

Cooking: 25'

Difficulty: easy

Method: 10'

Cooking: 25'

Chef José Amici

Difficulty: easy

Method: 10'

Cooking: 25'

Difficulty: easy

Method: 10'

Cooking: 25'

Method

  1. 01 /

    Start by preparing the guanciale, this fantastic product typical of the area of the Castelli Romani; one of its characteristics is the fact that it is covered with pepper, which makes it very tasty. Try to get it, it’s special, but if you can’t, you can replace it with a lightly smoked pancetta. Remove the rind from the guanciale and cut it into pieces of similar size; also cut the rind and put everything in a pan to brown over a moderate heat. Do not add oil, the fat released by the guanciale and the rind are more than enough. If you really want, you can traditionally add a tablespoon of lard. When the guanciale begins to become coloured, add the pachino cherry tomatoes, mix and then blend with the white wine, in our case a Malvasia of the Castelli Romani.

  2. 02 /

    Cook the pasta in plenty of boiling water, only slightly salty because we already have a lot of flavour in the guanciale.

  3. 03 /

    Halfway through cooking the pasta, remove the rind from the pan where the guanciale is cooking and add the pasta. Proceed to cook the pasta over a low heat, being careful not to let it dry out. To make it perfectly creamy, add a little cooking water from the pasta at a time, always mixing very well to combine the flavours well. Always taste the pasta to know when it is cooked.

  4. 04 /

    Move on to serving, pouring the pasta into serving dishes and adding the Pecorino at the end. Serve the spaghetti hot immediately.

Pasta all’amatriciana is very similar to pasta alla gricia, with the addition of tomato.

Tradition says to use either rigatoni, a short pasta shape, or bucatini, a long pasta shape.

To make it easier for you, we propose spaghetti.

Ingredients for 4 people

400 g pasta

200 g aged guanciale

20 pachino cherry tomatoes

50 ml dry white wine

100 g Pecorino Romano

Pepper

1 tablespoon lard (optional)

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