- 4 servings
- 320 g [11 oz] bucatini (thick hollow spaghetti)
- 300 g [10 oz] tinned [canned] diced tomatoes
- 100 g [3 1 oz] guanciale (cured hog jowl and cheek � if unavailable
- substitute pancetta or unsmoked Bacon)
- 50 g [2 oz] grated well-aged Pecorino (hard Cheese made from ewe�s milk)
- 2 tbsp oil
- 1 pinch of hot chilli pepper
- freshly ground pepper
- Cut the guanciale into cubes and brown in oil in a pan, on a medium-high flame, for 4–5 minutes.
- When thoroughly browned, remove from the pan and reserve.
- Pour the tomatoes into the pan � with the oil used to brown the meat � season with salt and pepper and cook for 10–15 minutes.
- In the meantime, cook the Pasta in boiling salted water. Drain when still rather "al dente", place in a large bowl and mix with the sauce.
- Finish off with the guanciale, plenty of grated Cheese and the chilli pepper. Mix and serve.
- For a tastier alternative, you can cook the guanciale with the tomatoes and flavour the sauce with 1 glass white wine.
- Otherwise, you can fry the guanciale, remove it from the pan, fry a chopped Onion in the oil and then add the tomatoes.
- In fact there are many variations on this recipe, which has become a classic in Italian cuisine.
- However, it must be said that the real "amatriciana" should not include tomato, but should only be made with guanciale, browned and seasoned with a piece of chilli pepper.
- This recipe gets its name from Amatrice, the town in the province of Rieti where it was created.
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