Pasta all’Amatriciana

Pasta al’Amatriciana

Sugo all’amatriciana or alla matriciana (in Romanesco) is a traditional Italian pasta sauce based on guanciale (dried pork cheek), pecorino cheese and tomato. Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the Amatriciana is one of the most well-known pasta sauces in Roman and Italian cuisine. The sauce has been declared as Lazio’s Prodotto agroalimentare tradizionale.

For the Pasta

  • 500g Pasta (freshly made or bought)
  • 6 Slices of guanciale, bacon or pancetta (chopped)
  • 3 Cloves of garlic
  • 1 Small onion (sliced lengthwise)
  • 3 whole pepperoni
  • 1 Can of diced tomatoes (500g)
  • 1/2 Cup grated Pecorino Romano cheese

Preparation

Saute guanciale/bacon/pancetta until crispy, pour off excess fat
Add onion slices, garlic and sauté for 3 – 4 min
Crush the pepperoni and add to pan
Add canned tomatoes and simmer for 1 – 2 hours
Season with salt and pepper

Presentation

Serve with grated Pecorino Romano cheese

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