Description Edit

  • 4 servings

Ingredients Edit

Directions Edit

  1. Cut the guanciale into cubes and brown in oil in a pan, on a medium-high flame, for 4–5 minutes.
  2. When thoroughly browned, remove from the pan and reserve.
  3. 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.
  4. 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.
  5. Finish off with the guanciale, plenty of grated Cheese and the chilli pepper. Mix and serve.
  6. For a tastier alternative, you can cook the guanciale with the tomatoes and flavour the sauce with 1 glass white wine.
  7. Otherwise, you can fry the guanciale, remove it from the pan, fry a chopped Onion in the oil and then add the tomatoes.
  8. In fact there are many variations on this recipe, which has become a classic in Italian cuisine.
  9. 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.
  10. This recipe gets its name from Amatrice, the town in the province of Rieti where it was created.
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