This is a classical recipe, something people from Lazio know very well even if there are different ways to make it.
In Rome we use “guanciale” (cured pork cheek) and not pancetta; you should not use simple bacon because it’s usually smoked and the dish changes completely.
- 500 grams of spaghetti
- 125 grams of pork cheek
- 1 tablespoon of extra virgin olive oil
- 1 drop of dry white wine
- 400 grams of San Marzano tomatoes
- 1 piece of chili
- 100 grams of pecorino cheese
AMATRICIANA PASTA: RECIPE
- In a frying pan put chili, oil and the pork cheek cut in strips. Allow to flake alive and then blend with the wine.
- Remove the browned cheek from the frying pan and put it aside.
- Add the tomatoes, adjust with the salt and let it cook for a few minutes. Remove the chili pepper, put the cheek back and let it flame low for a few minutes.
- Cook the pasta al dente, drain, season with the sauce, add the cheese and mix.
- Serve hot if necessary by adding another grated pecorino.