Ingredients
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320 g Spaghetti
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400 g Peeled Tomatoes
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150 g Guanciale (cured pork cheek)
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75 g grated Pecorino Cheese
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to taste Salt
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to taste Extra Virgin Olive Oil
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1 Chili Pepper
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50 g White Wine
Directions
Региональный мугъёс пӧлын ченгешонъёс ӵемысь луи итальянецъёсын тэркы, со профессиональной повар луэ повар но-яратӥсьёслэсь, спагетти но уг поттон Самаяотличный! Яке Букатини спагетти, яке guanciale бекон, garlic or onion … these are questions that anyone who is preparing to cook before this recipe finds himself having to face. It is said that this famous dish was born in Amatrice and was the main shepherds dish, but originally was without tomato and took the name of “gricia”; бергес та ингредиентъёсмес ватсасько, куке америкаысь вайизы Самаяотличный ним басьтӥз помидор, веттэт . Соин естественной быдэсак, но сыӵе вашкала дыр ӵоже трансформироваться рецептъёсын лыдӟи шуыса, трос вариантъёс ас вылаз басьтыны, со туннэ вань на обсуждаться.
Steps
1
Done
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To prepare spaghetti amatriciana, first boil the salted water to cook the pasta. |
2
Done
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You can then dedicate yourself to the sauce: take the Guanciale (cured pork cheek), remove the rind and cut it into slices about 1 cm thick; reduce the slices into strips of about half a cm. |
3
Done
8
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At this point heat a little oil in a pan, possibly of steel, and add the whole chili pepper and the guanciale cut into strips; sauté over low heat for 7-8 minutes until the fat has become transparent and the meat is crisp; mix often taking care not to burn it. When the fat has melted, blend with the white wine, raise the heat and let it evaporate. |
4
Done
10
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When the alcohol has evaporated, transfer the strips of pork cheek to a plate and keep aside, pour the peeled tomatoes into the same pan, remove the petiole and fray them with your hands directly inside the pan. Continue cooking of the sauce for about 10 minutes. |
5
Done
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At this point the water in the pan will come to a boil, then pour the spaghetti and cook al dente. |
6
Done
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In the meantime, season with salt, remove the pepper from the sauce, add the strips of pork cheek to the pan and stir to mix. |
7
Done
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Once the spaghetti is cooked, drain it and add it directly to the pan with the sauce. Quickly sauté the pasta with the sauce to mix well with the sauce, if you like pasta al dente you can turn off the heat otherwise pour a little water from the pasta to continue cooking. Finally sprinkle with grated Pecorino. Your spaghetti Amatriciana are ready to be served! |