The original recipe of amatriciana, the Amatrice pasta that has become typical of Rome and all of northern Lazio, is among the most interesting and above all the most typical.
As such, it is subject to reinterpretations often of dubious taste exactly as happens with carbonara pasta.
Preparation Time: 20 minutes
- 17.64 oz Bucatini or Spaghetti pasta;
- 4.40 oz of guanciale (pork meat);***
- 1 tablespoon of extra virgin olive oil;
- 1 drop of dry white wine;
- 14.10 oz of San Marzano tomatoes;
- 1 chili pepper;
- ¼ cup + 3 tbsp of Pecorino Romano cheese;
- In a pan put chili, oil and guanciale cut into strips. Let it brown over a high heat then blend with the wine.
- Remove the browned guanciale from the pan and set it aside.
- Add the tomatoes, season with salt and cook for a few minutes.
- Remove the chilli, replace the guanciale and leave on low heat for a few minutes.
- Cook pasta draining al dente, season with the sauce, add pecorino and mix.
- Serve hot, possibly adding more grated pecorino.
***WHAT IS GUANCIALE?
Guanciale pork meat come from the jowl of the pig, and its devotees claim there is no substitute for it.
It’s not very easily found in the United States for several reasons, one of which is that the FDA has banned all imports of this meat from Europe.
Luckily, Canadian and American farmers are catching on to this succulent fat, ideal for cooking.
This delectable, robustly flavored meat is seasoned on the surface with salt, pepper, sage, rosemary and garlic.
Seasoning may change region to region based on tradition and curing habits.
It is then dried an aged for at least 3 months, a fundamental process which concentrates the flavors.