AMATRICIANA

A Roman classic made with SPAGHETTI ALLA CHITARRA, guanciale (cured pork cheek), tomato sauce, and Pecorino Romano

Ingredients:

  • fresh spaghetti alla chitarra

  • Amatriciana sauce

  • Crispy guanciale

  • pecorino romano

Equipment:

  • A saucepan

  • A pot for cooking pasta

  • A spoon

  • A fork for stirring pasta

  • A small cup to reserve cooking water

  • A colander for draining pasta

Allergens: Gluten, Milk/Lactose.

Step 1:

Boil a large pot of salted water — the water should be salty like the sea.

Once it has reached a rolling boil, add the fresh spaghetti alla chitarra and set a timer for 2 minutes.

Stir them with the fork every so often so they don’t stick!

Step 2:

In Parallel, pour the pot of amatriciana sauce into a separate saucepan and warm it up over a medium heat.

Step 3:

Once the pasta is cooked, reserve a cup of cooking water and add the pasta to the sauce, stirring to combine.

ADD A Spoonful of the reserved water here to help loosen the sauce.

Step 4:

OFF THE HEAT, ADD THE PECORINO, STIRRING THOROUGHLY UNTIL THE PASTA IS EVENLY COATED.

If the sauce seems dry, add a little more pasta water.

Step 5:

PLATE UP AND FINISH WITH THE LAST OF THE PECORINO AND THE CRISPY GUANCIALE.

BUON APpETITO!