Spaghetti all’amatriciana🍝 (English version)

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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.

You can find the Italian version here: https://cucinacongaudy.com/?p=1200
You can find the Spanish version here: https://cucinacongaudy.com/?p=1227

⌚Prep time: 10minutes
⏱️Cooking time: 25minutes
🍝Portions: 2

Ingredients:
200gr spaghetti
200gr peeled tomatoes
150gr of bacon
50gr pecorino cheese
Salt to taste
Chilli pepper to taste

Method:
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.❤️

Get some good bread and eat every last drop of oil from the plate😋.

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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Pasta alla Gricia (English Version)

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Pasta alla gricia is a typical Roman dish, also known as white amatriciana because of the absence of tomatoes. The ingredients are the same as for cacio e pepe, plus the addition of the guanciale (pork cheek).
The classic recipe requires the use of spaghetti, bucatini or tonnarelli, but for lovers of short pasta, the alternatives are: rigatoni and mezze maniche.

You can find the Italian version here: https://cucinacongaudy.com/?p=1049
You can find the Spanish version here: https://cucinacongaudy.com/?p=1061

⏱️Prep time: 10minutes
⌚Cooking time: 15minutes
🍽️Portions: 2

Ingredients:
200gr Rigatoni
150gr Guanciale
60gr Pecorino romano
Black pepper to taste
Cooking water as needed

Method:
Remove the rind from the guanciale and cut it into strips.
In a frying pan, brown it over low heat until it is crispy, remove it from the pan and place it on kitchen paper towels.

In the meantime, cook the pasta in abundant salted water, drain it “al dente” and toss it for a few minutes in the frying pan with the guanciale, add some cooking water to form a cream, remove from the heat and stir in the pecorino cheese.

Serve with strips of crispy guanciale and a sprinkling of pepper.❤️

If you liked it, share it!🥰