Spaghetti Amatriciana
A traditional pasta dish from Amatrice near Rome, featuring a simple tomato sauce with red chili pepper, crispy guanciale, and pecorino cheese.
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- •a bit Olive oilfor infusing with red chili pepper
- •Red chili pepperfor infusing olive oil
- •Guancialecut into strips
- •a bit White winefor deglazing
- •Whole canned tomatoesseeds and water removed, blended into puree
- •Saltto taste
- •Pecorino cheesefor finishing
- •Spaghetticooked to al dente
- 1
Infuse olive oil with red chili pepper.
1 min
- 2
Add guanciale, cut into strips, and fry over medium heat until golden and crispy.
5 min
- 3
Deglaze the pan with white wine and remove the guanciale.
2 min
- 4
Add whole canned tomatoes, seeds and water removed, blended into a chunky puree. Simmer the sauce for a few minutes and salt to taste.
5 min
- 5
Add the guanciale back into the sauce for another minute.
1 min
- 6
Remove the pan from heat, add pecorino cheese and cooked spaghetti. Toss with sauce.
3 min
- 7
Add a bit of hot pasta water to help melt the cheese. Finish with more cheese.
1 min
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Takes about 2 minutes — no account needed
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Pizza
Any style of pizza