This is probably the most typical dish of a central
Italian region called Lazio (In which Rome is). You can prepare it using
Spaghetti or Bucatini, another type of pasta that's like Spaghetti, but thicker
and with a hole in their center ( "Hole" in Italian is BUCO, from
which the name BUCATINI). To prepare this dish you need 2 typical Italian
products: Guanciale that's typical Italian cold cuts and grated Pecorino, a
typical Italian sheep seasoned cheese. I know that Guanciale is hard to be
found outside of Italy, while pecorino is more diffused. So, IF IT'S IMPOSSIBLE
TO FIND GUANCIALE, you can use Bacon (but you have to know that you're
preparing something similar, and not the TRUE amatriciana).
Ingredients (Metric and Imperial) Party of 4
- 400g (14 oz) Spaghetti (or
Bucatini)
- 200g (7 oz) Guanciale (Exceptionally Bacon)
- 750ml (3 CUP) Tomato sauce/pulp
- 60g (4 Tablespoons) of Pecorino cheese, freshly
grated
- 1 pinch of pepper
- 15g (1 Tablespoon) Salt for boiling water
Method:
- Slice your guanciale in half centimeter (1/5
Inch) thick slices, and then cut slices in half centimeter (1/5
inch) strips.
- Put the guanciale strips on a nonstick cold pan
and turn on low heat flame under it. Always move it with a wooden
spoon, so the guanciale will not stick to the pan (and won't over burn)
- You will see guanciale's fat melting and
becoming the fat in which itself will cook (Remember, never stop moving
it).
- Once guanciale has changed his color and the fat
part has became quite transparent, put the tomato sauce/pulp into the pan
and cook it always with low heat.
- After 6-7 minutes the sauce is ready
- Boil spaghetti in salted water. You've to stop cooking them 2 minutes before the instruction of the packet says. At this time strain them out of the water (saving a glass of it) and pour it in the pan with high flame, mixing them with the sauce and ending the cooking time in there. The right way to cook them is firm to the bite ( “al dente", in Italian). If they become a bit dry, then add a little quantity of cooking water while mixing.
- Once you have switched off the heat, add
the Pecorino cheese and a pinch of pepper in the pan and continue saulting
your spaghetti (You will see the Pecorino cheese becoming a fabulous
cream)
Serve on your plates, adding some pecorino on the top
and a pinch of pepper all around