Spaghetti all'Amatriciana
Ingredients
- 400 gSpaghetti
- 200 gSmoked cured pork belly (cut into sticks)
- 500 gRound tomato (crushed)
- 80 gPecorino cheese (sheep cheese) (grated)
- 50 mlDry white wine
- 1 pcHot chili pepper (sliced)
- 1 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 150 gGuanciale (cut into strips)
Method
The pork fat melts and turns translucent in the pan, releasing its juices. An intense red sauce of stewed tomatoes coats every strand of pasta with a hint of heat.
- 1
Cut the salt pork and guanciale into regular strips about 1 cm thick. In a cold pan, place the meats and heat over medium heat to render the fat without burning the meat.
- 2
Continue cooking until the guanciale and pork pieces are crispy and golden. Add the minced chili. Deglaze with the dry white wine and let reduce almost to dryness to concentrate the flavors.
- 3
Add the previously crushed round tomatoes. Simmer over low heat. The sauce should thicken until it coats the spoon and the oil slightly rises to the surface.
- 4
Plunge the spaghetti into a large quantity of boiling salted water. Remove them 2 minutes before the end of the indicated time: they must remain firm to the bite.
- 5
Toss the pasta directly in the sauce with a ladle of cooking water. Add the grated pecorino off the heat and stir vigorously to create a creamy emulsion.
Frequently asked questions
How do you get this dish right?
- Never add garlic or onion; it is a serious mistake for this dish.
- The pasta cooking water is full of starch; it is what creates the bond between the sauce and the cheese.
How long does this dish keep?
Keeps for 2 days in the refrigerator. Reheat in a pan with a small splash of water to loosen the sauce.
