Pasta all'Amatriciana
Traditional Roman dish, this tomato and pig cheek sauce is as easy to make as it is tasty.
Equipment
- Saucepan
- Medium Pot to Boil Water
- Collander/Pasta Drainer
- Chef's Knife
- Grater
Ingredients
- 200 gr guanciale (pork cheek/pig jowl)
- 400 gr chopped or diced tomatoes (1 can)
- 150 gr pecorino (grated)
- 1/2 tsp chilli powder
- 400 gr pasta
- 1/2 glass dry white wine (optional, see notes)
Instructions
- Slice or dice the guanciale (careful: not too thin otherwise you risk to burn it) and add it to a hot pan. No need for any oil as it's going to cook in its own fat. Make sure to use a low flame and take it out when the fat gets translucent and the meaty part looks nice and golden, it should be slightly crunchy. The whole process should take less than 10' depending on how thick/thin you cut it.
- Once the guanciale has been taken out, you can add the canned tomatoes and the chilli powder - I used tomato sauce in lack of a better alternative but diced or chopped canned tomatoes work better. Cook it with the fat that was left in the pan for 15' on a low flame (20' if you're using tomato sauce) until it reduces a bit. Taste to check if you need to add salt. You can start boiling the water for your pasta (don't forget to salt it!) while you let the tomatoes cook.
- Take half of your grated pecorino and add it to the sauce, mix, and let it cook for another couple of minutes. At this point, you should be cooking your pasta.
- Once the pasta is done and it's properly al dente, add it to the pan and mix. Add the cooked guanciale you took out earlier and add the remaining grated pecorino on top. Ready to be served!