Spaghetti All'Amatricina
Ingredients
- 400 g high quality Italian spaghetti Recommended pasta: De Cecco n. 12
- 250 g Guanciale
- 500 g fresh Casalino or San Marzano tomatoes
- 150 Pecorino
- 1 tablespoon of Lard
- 1 red Chili not too spicy
- 1 handful of salt to pasta
Instructions
- Cut the slices of guanciale into long strips, uniform and of the same thickness
- Scald the tomatoes in boiling water and then peel, removing the central part and the seeds. Cut the tomato into pieces and place them into a bowl with their juice.
- Grate the pecorino, make sure you do not use Pecorino Romano as its flavour is too strong and it's too salty.
- In a frying pan add a tablespoon of lard and let it warm on a high heat so that it completely covers the bottom of the pan.
- Add the red chili pepper and the strips of guanciale turning them immediately with a wooden spoon. Reduce the heat and fry the guanciale for a few minutes, until it has reached a light golden yellow colour.
- Stop the frying and pour the prepared tomato into the frying pan. Cook the sauce for about 10 minutes, turning occasionally, until it reaches the right degree of density and fluidity.
- When it is cooked, remove the red chili and drain the cooked spaghetti. Put the spaghetti into the fryingpan and saute it, adding the grated pecorino, a little at time. Pour the spaghetti in a dish, garnish it with some more pecorino and serve hot.
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