Discover one of the emblematic dishes of the Italian culinary tradition: Amatriciana pasta! A simple recipe that can be prepared with few ingredients, but always with quality ingredients! Amatriciana takes its name from the small town of Amatrice, it is said that this recipe was prepared by the shepherds using only pecorino, Amatrician guanciale and black pepper. It was only centuries later that tomato sauce was added. The combo of crispy guanciale, tomato sauce and pecorino romano makes an ultra delicious and comforting pasta dish :-)
Place the guanciale slices on a cutting board and remove the rind.
Cut the slices of guanciale into pieces approximately 1 cm wide.
Put the guanciale into a pan (without fat) and cook over low heat for about 9 minutes, stirring frequently to prevent it from burning.
When the fat from the guanciale cubes becomes transparent, add the white wine to deglaze. Increase the heat and wait until the wine evaporates completely and the guanciale is cooked through. Set aside.
Add the peeled tomatoes into the pan used to cook the guanciale, and add a whole chili pepper. Mash the tomatoes with a fork and let the tomato sauce cook for about 12 to 13 minutes over medium heat.
Meanwhile, cook the pasta in boiling salted water.
Remove the whole chile from the tomato sauce and add the cooked guanciale that you set aside. Then mix the sauce well.
Drain the pasta al dente and pour it into the pan with the sauce.
Toss quickly to coat the pasta, and add a good handful of grated pecorino romano and a pinch of black pepper.
Arrange and serve immediately. And there you are, your amatriciana pasta is ready!
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