Amatriciana (Guanciale, Tomato, and Pecorino Romano)

Ingredients for Amatriciana (Guanciale, Tomato, and Pecorino Romano)

• 70g guanciale, cut into thin strips

• 2–3 tablespoons extra virgin olive oil

• 1 small onion (any kind), chopped (optional but recommended)

• 450g red, ripe sauce tomatoes, broken into pieces, or canned Italian peeled tomatoes, drained

• 1 small piece dried chilli

• sel

• 450g pasta

• 7 rounded tablespoons (70 grams) grated pecorino

Put the guanciale and oil in a saucepan. Turn the heat to medium and heat gently so the guanciale renders some fat and starts to brown. Taste a piece to assess how salty it is. Then, when it just begins to become crisp, add the chopped onion (if using) and sauté gently until transparent. Add the tomatoes and chilli, then taste for salt (how much you need will depend on the guanciale).

Finish cooking the sauce, covered, over low heat. You'll know it's done when the liquid has thickened somewhat and the fat shows on the surface, about 20 minutes.

Make-ahead note: This much can be done earlier in the day, but this sauce is not customarily made in advance or kept, except casually as leftovers for the next day.

Bring 5L of water to a boil in an 8-litre pot over high heat. Add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente.

Warm a serving bowl or platter in a low oven. If the oven is not practical, warm the bowl just before use with hot water, even a ladleful of the pasta cooking water.

Drain the pasta and put it in the warmed serving bowl. Toss it first with the grated cheese, then with the sauce. Serve immediately.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.