AMATRICIANA

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

Ingredients:

  • 1 pot of fresh spaghetti alla chitarra

  • 1 pot of Amatriciana sauce

  • 1 small pot of crispy guanciale

  • 1 small pot of pecorino romano

Equipment:

  • 1 medium saucepan

  • 1 medium pot

  • 1 wooden spoon

  • 1 strainer

  • 1 pair of tongs

Allergens: X, X, X

Step 1:

Boil a large quantity (how much?) of salted water.

Once it has reached a rolling boil, add the fresh spaghetti alla chitarra and set a timer for 2 minutes. Stir them 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, ADD A SMALL AMOUNT OF THE COOKING WATER TO THE SAUCE, AND THEN STIR THE PASTA THROUGH IT.

Step 4:

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

Step 5:

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

BUON APpETITO!