all’ Amatriciana is a classic Italian pasta sauce made using guanciale (cured pork cheek), pecorino romano cheese, tomato and a little dried chili. Originally from the village of Amatrice in Lazio. it's a common dish across the world in Italian restaurants. Traditionally made with Bucatini, a thick hollow spaghetti style pasta, but also great with other long pastas.
200g Fresh bucatini
2Tbsp olive oil
100g guanciale diced
1 crushed red pepper
1 Shallot, diced
2 cloves garlic, sliced
½ jar of Arrabbiata sauce
Salt & Freshly ground black pepper
Freshly grated Pecorino
- Boil the pasta for 4 minutes.
- Sautee the Guanciale until crispy and add the chili, garlic and shallot.
- Add the tomato sauce to the pan and boil.
- Add the cooked pasta and a little of the cooking liquid.
- Heat together for 2 minute and serve with freshly grated pecorino.