Amatriciana style spaghetti
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Ingredients
- 500 g spaghetti (italian pasta)
- 500 g peeled tomatoes
- 150 g guanciale (cured pork jowl)
- 1/2 glass white wine
- 1/2 onion
- 1 tablespoon extra virgin olive oil
- chilli q.s.
- freshly grated Pecorino Romano cheese to taste
- salt to taste
Directions
- Fry the diced guanciale in an iron frying pan for approximately five minutes.
- Add chilli and onion and cook until the onion is golden brown.
- Add half a glass of white wine and allow to evaporate.
- At this stage, add the peeled tomatoes and salt to taste and leave to cook for approximately 20 minutes.
- Cook the spaghetti in abundant salted water until “al dente”, drain and then add to the sauce.
- Sprinkle with a generous portion of Pecorino Romano and leave the pasta to stand for two or three minutes.
- When the sauce has amalgamated with the pasta, place on hot plates and add a little more Pecorino Romano.
Wine pairing suggestion
Cerveteri DOC red wine
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