Amatriciana
Guanciale, pecorino cheese and tomato can on their own to raise the pasta all 'Amatriciana to the rank of queen of the Roman cuisine. A pasta as simple as full of intensity. A sauce intense and fragrant. Each forkful of pasta "all'Amatriciana" repays the diner of all the tribulations of the day.
recipe given by our chef Marco Fabio Dei Genovesi at .
Ingredients
400g bucatini (or spaghetti)
6 San Marzano tomatoes fresh or canned
100 g di guanciale (the Italian bacon...)
100 g of grated pecorino cheese
Extra virgin olive oil
Sale
Peperoncino
These ingredients are able to feed: 4persons
- This course is: First Course
- Difficult to prepare: EASY
- is a typical course made in: LAZIO
- You should drink:
- The time to prepare this course is: , and cooking time is:
Procedure
Having cut the "guanciale" into cubes put it to fry in a pan with a tablespoon of extra virgin olive oil, be very careful not to burn, it should cook slowly to allow the fat to melt. When the "guanciale" is well browned remove the cubes, drain well and keep them warm.
In the pan with the oil, where it was previously browned the "guanciale", put fresh tomatoes, chopped (previously boiled, peeled) or the tomato paste.
Season with salt, put a little pepper and let reduce the liquid, then re-add the diced bacon and continue to restrict the sauce, stirring to prevent sticking to the bottom of the pan.
In the meantime the sauce shrinks, cook the pasta al dente. When the pasta is cooked drain it and sprinkle with the grated Pecorino, mix it and then pour into the pan with the sauce. Mix together everything well and serve it sprinkling with more cheese.
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