Ingredienti
[ 200 g | 1/2 lb ] guanciale
3 tbsp olive oil
[ 100 g | 4 oz ] pecorino
[ 400 g | 1 lb ] bucatini
[ 400 g | 1 lb ] canned diced tomatoes
red pepper
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Ricetta
For 4
The real amatriciana, from the town of Amatrice, outside of Rome, made with bucatini (spaghetti with holes in the center) and guanciale (salt cured pork jowl).
Cut the guanciale into a small dice and saute in the olive until golden brown. Add the red pepper and after thirty seconds add the tomatoes. Cook gently for about 20 minutes.
Meanwhile prepare the bucatini. Drain a minute before they are done cooking and finish cooking in the sauce. Add the pecorino.
Notes: you can also add a bit of minced onion while cooking the guanciale and then some white wine which should be left to evaporate before adding the tomatoes.
If you must, you can substitute bacon if guanciale is unavailable, and spaghetti for bucatini.
Copyright © 2001-2009 Gianmarco Pinton
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