Recipe · Lazio · Amatrice
Spaghetti all'amatriciana
the recipe of the Comune di Amatrice, with guanciale that weighs a quarter of the pasta, tomato cut into strips and the town's pecorino, and spaghetti, not bucatini
preparation
How it is made
Quantities are for 4 people. The steps are in the order you do them.
- in a frying pan, preferably iron, put the oil, the chilli and the guanciale cut into small pieces, and brown it over a high heat
- add the wine
- take the pieces of guanciale out of the pan, drain them well and set them aside, if you can in a warm place, so that they stay soft and do not become dry and salty
- add the tomatoes cut into strips and cleaned of their seeds, preferably blanched first to remove the skin, season with salt, stir and leave on the heat for a few minutes
- remove the chilli, put the guanciale back and give the sauce another stir
- meanwhile cook the pasta well al dente in plenty of salted water, drain it well and put it in a bowl with the grated pecorino
- wait a few seconds, then pour on the sauce and toss; more pecorino is passed round separately for those who want it
Other recipes
Same country first.
