Pasta all'amatriciana is a first course typical of Lazio cuisine. Originating from the town of Amatrice, this recipe has become famous throughout Italy and the world. The spicy flavor of guanciale and chili pepper pairs perfectly with the sweetness of the peeled tomatoes and the creaminess of grated Pecorino cheese. A true explosion of flavors!
So: for four people take 100 g of guanciale, cut it into pieces and brown it with a little olive oil and a touch of chili pepper in a cast-iron pan.
When the fat has become nicely translucent, add some white wine (being careful it does not catch fire) and let it evaporate.
Then remove the guanciale, which should be very crispy, and keep it warm on the side (if it cools it becomes hard).
While cooking 400 g of spaghetti, add the contents of a can of peeled tomatoes to the cast-iron pan that contains the rendered guanciale fat.
Let it cook for a few minutes, then add a handful of grated Pecorino cheese.
Adjust the salt.
When the pasta is almost cooked, put the guanciale back into the pan.
Drain the pasta and dress everything in a serving bowl, adding plenty of grated Pecorino cheese.
Pan
Pot
Strainer
Store in the refrigerator in an airtight container for up to 2 days
Typical dish of Lazio cuisine
Italia, Lazio
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| Energy (kcal) | 282.93 |
| Carbohydrates (g) | 39.4 |
| of which sugars (g) | 2.6 |
| Fat (g) | 10.25 |
| of which saturates (g) | 0.18 |
| Protein (g) | 7.92 |
| Fibre (g) | 1.74 |
| Salt (g) | 0.01 |
