Spaghetti Amatriciana
A classic recipe from Amatrice. A small town in the center of the Appenino. Just few high quality ingredients to make a great dish from the shepherds culture.
Servings 4
Ingredients
- 400 gr of spaghettoni
- 100 gr of guanciale
- 100 gr of pecorino
- 500 gr of tomatoes
- a pinch of salt
Instructions
- Bring a large pot of water to boil, add a tablespoon of coarse salt. When it comes to a boil, add the pasta.
- Cut the guanciale into fine strips and cook it on low on a cast iron skillet or a non stick pan.
- When the guanciale is starting to turn golden brown, remove it from the pan along with its grease and set aside.
- In the same pan add the tomatoes. If you use peeled canned tomatoes, you may want to crush them with your hands before cooking. Add a pinch of salt and mix.
- Cook for a few minutes on low, until the pasta is ready.
- When the pasta is ready, set aside some of the cooking water then drain. Add the guanciale back to the pan with the tomatoes and then add the pasta. Mix well, then add the grated pecorino and serve hot.
