This recipe, originally from the town of Amatrice in the Lazio region, was adopted by Roman cuisine and thus has several variations. The Amatrice dish consists of spaghetti while the Roman of bucatini. You choose !
Ingredients for 4 persons
- 400g spaghetti or bucatini
- 100g guanciale (pork cheek or jowl)
- 1 tablespoon olive oil
- 75g pecorino (sheep’s milk cheese)
- 1 peperoncino (chili)
- 350g peeled tomatoes
- 1 glass of dry white wine
- Salt and pepper
Dice the guanciale after removing the hardest part of the rind. Chop the peperoncino. Fry the two in a pan with the tablespoon of olive oil, over medium heat. Wait until the fat of the guanciale becomes transparent and add the glass of white wine. When the wine has evaporated, drain the guanciale, and set it aside.
Dice the peeled tomatoes, removing the seeds. Cook them in the previously used and unwashed skillet over medium heat until they break apart.
At the same time, boil salted water in a large saucepan and cook the pasta according to the time indicated on the packet. When they are ready, drain them then pour them into the pan with the tomatoes, adding the guanciale. Mix so that the pasta is impregnated with the sauté.
Serve on plates, add a pinch of pepper and the grated pecorino.