Pasta: All' Amatriciana

Pasta: All' Amatriciana

©Shutterstock

Pasta: All' Amatriciana

Pasta: All' Amatriciana

©Shutterstock

Ingredients (Serves 4)

500
g
spaghetti or bucatini
150
g
Guanciale (air-dried pork cheek)
1
onion, peeled
1
hot chilli
800
g
large tomatoes
2
tablespoon
olive oil
salt
pepper
2
tablespoon
pecorino cheese, grated
  • Cut the pork cheek into cubes and fry in a pan until golden brown then remove from the pan. Peel and finely dice the onion and fry in the same pan.
  • Roughly score the skin of the tomatoes and pour scalding water over them. This will loosen the skin to remove it.
  • Slice the tomatoes in half remove the seeds. Cut the tomato flesh into small cubes. Wash the hot chilli, remove the seeds and chop finely. Now add the tomato pieces and pork cheek to the onions. Then add the red chilli to the sauce. Stir and simmer.
  • Bring a large pot of water and a pinch of salt to a boil. Cook the spaghetti or bucatini al dente. Before serving, stir 1 to 2 tablespoons of pecorino into the sauce and season with salt and pepper. Mix the pasta and the sauce in a bowl and serve with additional pecorino cheese on top.