Pasta: All' Amatriciana da Silvana
Pasta: All' Amatriciana da Silvana
Ingredients (Serves 4)
- 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.
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