Recipe by Angelo Troiani: Amatriciana's Spaghetti
Ingredients for 4 people
- 180 g of well-aged guanciale, sliced into strips
- 180 g of guanciale slices, not too thick
- 240 g of tomato pulp
- 360 g of peeled cherry tomatoes
- 25 g of red onion
- ½ clove of garlic
- 2 tablespoons of balsamic vinegar
- 80 g of pecorino romano cheese
- Chili flakes, salt, and pepper to taste
- 360 g of Spaghettoni pasta
Method
Sauté the guanciale strips over low heat until they become crispy.
Brown the sliced guanciale in a pan over low heat, add the onion and garlic, and let them soften.
Deglaze with vinegar and let it evaporate, then add the tomatoes.
Season with salt, pepper, and chili flakes, and let it cook for 6-7 minutes over low heat. Remove the guanciale from the sauce.
Cook the pasta in plenty of salted water. Drain it very al dente and finally toss it in the pan with the sauce.
Plate composition
Arrange the pasta on plates and top with crispy guanciale and pecorino cheese. Serve hot.
