Pasta All'Amatriciana

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Издатель
Serves 2

Ingredients

200g bucatini or spaghetti
150g guanciale
70g pecorino romano
400g peeled plum tomatoes
Chilli flakes (optional)
Fine sea salt
Freshly ground black pepper

Method​

Cut the guanciale into strips and place them in a cold frying pan. Cook them over a medium heat until golden and crispy, allowing the fat to render slowly.

Remove the guanciale with a slotted spoon and drain in a sieve, reserving the rendered fat on the side.

Transfer the peeled plum tomatoes to a bowl and use your hands to crush them well. Add them to the same pan and season with a pinch of salt, freshly ground black pepper, the chilli flakes, if using, and a few tabs of the reserved guanciale fat.

Stir in most of the crispy guanciale as well, keeping some for later to garnish at the end. Simmer the sauce for 10 minutes until the sauce thickens slightly.

Meanwhile, bring a large pot of salted water to the boil and cook the bucatini until al dente. Reserve a cup of pasta water before draining.
Add the bucatini to the tomato sauce and toss well to coat, adding a splash of pasta water if needed.

Turn off the heat and add the grated Pecorino Romano, tossing vigorously to create a creamy sauce. If needed, add a little more of the reserved guanciale fat and pasta water to help emulsify the sauce and until the pasta gets nice and creamy.

Serve immediately, topped with the crispy guanciale and a little extra Pecorino Romano.
Категория
Паста и макароны
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