Pasta all’amatriciana, or matriciana in Roman dialect, is a typical dish of the town of Amatrice (RI), but over time it has become popular throughout the Lazio region.
The main ingredient, as in carbonara and gricia, is the guanciale, but unlike the latter, in amatriciana the tomato is added.
The types of pasta used are: bucatini, fettuccine and spaghetti, but if you like short pasta, mezze maniche will be perfect.
⌚Prep time: 10minutes
⏱️Cooking time: 25minutes
200gr peeled tomatoes
150gr of bacon
50gr pecorino cheese
Salt to taste
Chilli pepper to taste
Remove the rind from the guanciale and cut it into strips, brown it over low heat in a pan until the fat becomes translucent and the meat crispy but not dry, transfer it to a plate and set aside.
In the same pan, without removing the oil from the guanciale, add the peeled tomatoes, chilli pepper, salt and cook over a medium heat without a lid for 10 minutes.
In the meantime, cook the pasta “al dente” in abundant salted water in a pot.
Remove the chilli from the sauce and add the guanciale, stirring. Drain the pasta and toss it in the pan for a few minutes, mixing well so that all the flavours are incorporated.
Sprinkle with grated pecorino cheese and serve.❤️
P.S.: The recipe calls for the guanciale to be nuanced with white wine, but I didn’t have any at home at the moment, sorry!😕
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