A classic recipe from Rome, its simple preparation highlights fantastic local ingredients. Guanciale is a cured meat made from the cheek cut of pork — if you can’t find this, substitute with bacon.
Welcome! I’m Sonia and we’re in the GialloZafferano kitchen to prepare a staple of Italian cuisine: Spaghetti Amatriciana. Let’s see the ingredients we’ll need:
• 14 oz of spaghetti or bucatini
• Extra virgin olive oil
• ½ glass of white wine
• 10 ½ oz of peeled tinned tomatoes • ¼ cup of grated pecorino cheese
• 3 ½ oz of guanciale or bacon
• 1 chilli pepper
• Pepper to taste
Let’s see how to make it.
The first thing is to boil a pot of water for the pasta. Then cut up your bacon into small strips or cubes — whichever you’d prefer. Add a bit of oil to a pan, add the bacon and fry. Now you can add the chilli and cook until the fat of the bacon or guanciale becomes transparent. Then add the white wine and when it has evaporated a bit, turn off the heat.
It’s time to add the wine. Now I’ll leave it to evaporate and after strain and remove the bacon from the pan leaving the fat and wine behind.
I’ve removed the bacon from the pan and now I’ll cover it to keep it hot, and after that it’s time to add the diced tomatoes to the liquid in the pan. The tomatoes should cook for about 10 minutes which is just enough time to cook our spaghetti.
The pasta is almost done. Now add the bacon back to the sauce, add half of the pecorino cheese, and then, we’re ready to add the pasta. Mix the pasta and sauce together in the pan, add salt to taste if necessary and then your spaghetti Amatriciana is ready to be served.
After you’ve plated up the spaghetti, sprinkle a bit of the reserved pecorino over the top.