Spaghetti all'Amatriciana

meal traditional recipe

INFO

Great, fairly quick

Details

Ingredients (per person)

• 125 g of spaghetti
• 60 g of pecorino romano 
• 6-8 cherry tomatoes
• 1 can of peeled cherry tomatoes (for 2 people)
• 1 large slice of guanciale (~100g)
• Salt
• Freshly cracked black pepper

Method

1. Bring some water to a boil
2. Grate the cheese
3. ‘Clean’ the guanciale, then cut into 1 cm slices
4. Cut the cherry tomatoes, halves
5. In a pan, or small cast iron, on medium heat, add the guanciale until the fat render and the meat is crispy, about 5 mn
6. Set aside the guanciale, separate from the fat, leave some fat (about 1 or 2 tbsp) in the pan
7. Add the fresh cut cherry tomatoes, cook for 5 mn (lower the heat a bit), mix from time to time, add some salt
8. Add the can of peeled cherry tomatoes, add some salt
9. Cook for -10 mn, then using a hand-mixer, crush the tomato sauce
10. The sauce should cook for a minimum of 20-30 minutes
11. In the last 10 mn, cook the pasta, then drain the pasta (reserve some pasta water in case the sauce is too thick), then return the pasta to the pan (no heat)
12. Add the crispy guancale to the sauce to quickly warm it back
13. Add 75% of the grated cheese to the sauce, mix, then pour over the pasta
14. Mix the pasta, serve, adding the remaining cheese to the plate

Proportions are for 1 portion, just multiply to serve more people. Works also well with penne

Quick View

Traditional
Serve	1
Preparation Time	10 mn
Cooking Time	30 mn
Authors	Pascal Crausaz
Special