COOKING CLASS 6 - AMATRICIANA
Sevings for: 6-7 people
Amatriciana pasta recipe is originally born in Amatrice near Rome, a small town in the district of Rieti.
The ingredients are basically four: red pepper, pecorino romano, guanciale and peeled tomatoes.
500 g pasta = 5 cups pasta
150 g Guanciale = ⅔ of a cup
500 g canned San Marzano tomatoes or purea = a little more than 2 cups (450 g) or 15.9 oz
80 g pecorino Romano = BETWEEN ¾ of a cup (75 g) and ⅞ (90 g)
A splash of white wine
HOW TO PREPARE PASTA AMATRICIANA
You’ll need a large pan to make Amatriciana sauce. So first of all cut guanciale into strips, then place the black pepper in the frying pan and add the guanciale. Turning it until the white fat part has become transparent and golden (about 5 min). Now is the time to add the white wine (optional).
Keep the high heat and let it evaporate, now add the tomatoes sauce, stir, add salt and cook it for at least 20 minutes on low medium heat.
When pasta is cooked pour it into the pan and stir, add the grated pecorino which will bind all the ingredients and serve.