Ingredients for 2

200 g bucatini or spaghetti

1 tablespoon of extravergin olive oil

100 g of guanciale or pancetta

100 g grated pecorino romano

1 yellow onion, thin diced

1 can of Italian plum tomatoes (polpa di pomodoro or pomodori pelati)

hot pepper flakes

How to

1. Place a large pot of water to boil.

2. Dice the guanciale into medium pieces, cubes not too small, just to keep them tender rather than crispy.

3. Sautee the guanciale and hot pepper in a tablespoon of extravirgin olive oil in a pan over medium heat. As soon as the fat becomes translucent, remove the meat and set to drain better on a paper towel.

4. Add onions and hot peppers flakes to the rendered fat and sautee, stirring constantly, until translucent. Add the tomatoes and the guanciale, add a sprinkle of salt and leave for 15 minutes.

5. When the water comes to a boil, put in a small handful of large-grain salt. Add the pasta (traditionally you’ll use bucatini or spaghetti, though rigatoni are also excellent for Amatriciana. Today we used spaghetti alla chitarra, a squared kind of pasta very thick and very good too).

6. Cook the pasta 1 minute less than the package recommends. Drain the pasta and add it to the pan with the sauce. Toss with the sauce and add the pecorino romano, stirring constantly so that the melted cheese coats the pasta.

7. Now remove from heat and serve immediately with additional grated pecorino for sprinkling on top. Serve it and Buon Appetito!

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