Pasta: All' Amatriciana da Silvana

©Alice Pavesi

Original recipe of this popular Italian classic by Silvana Ghillani.

Ingredients (4 servings)
200	g	air-dried pork cheek (guanciale), approx. 5 mm thick
100	ml	extra virgin olive oil
125	ml	dry white wine
400	g	bucatini pasta
500	g	peeled tomatoes
1		shallot, peeled, finely chopped
		chilli as needed
		salt as needed
		coarse salt
		pepper
		Parmigiano Reggiano cheese, grated

Chop the guanciale finely and sauté in a pan with some oil.
In separate pan, sauté the shallot in oil until soft. Add tomatoes, salt, pepper and chill and cook until the tomatoes start to disintegrate and the liquid evaporates slightly.
In the other pan, once the guanciale is cooked through, deglaze with some wine and then leave to rest and cool down.
In the meantime, cook the bucatini in salted water until al dente and drain.
Add the guanciale to the tomato sauce. Add the pasta and toss through. Serve and sprinkle with plenty of grated Parmigiano Reggiano.

Discover more

The best

Grauburgunder: Best Wines of the »Weinguide Deutschland 2023« Best Street Food Restaurants in Graz "Sunday Opening" Restaurants in Austria Best Street Food Restaurants in Carinthia Rosé Wine: The Best Wines of the »Wineguide 2017/2018«

Sangiovese: The Best Wines of the Vintage 2011 from Vino Nobile di Montepulciano Petite Arvine: Best Wines from Switzerland The Best Wines of the Vintage 2020 from New Zealand Syrah: Best Wines of the »Wineguide Germany 2019« Roesler: Best Wines from Burgenland in Austria

"Classic & Traditional Cuisine" Restaurants in State of Freiburg The Best Restaurants in Antwerp "Outdoor Dining Area" Restaurants in Canton Lucerne "Classic & Traditional Cuisine" Restaurants in Primorsko-goranska županija "Outdoor Dining Area" Restaurants in Sant Josep de sa Talaia

"Organic Wines" Wineries in Vienna The Best Bars in Altstadt Vilnius "Coffee Bar/Café" Cafés inVorarlberg The Best Cafés in Innsbruck Homemade Ice Cafés in Burgenland