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Amatriciana
- Difficulty
Easy
By Caz Hildebrand and Jacob Kenedy
Published 2010
Technically from Amatrice, where it is made like gricia above in bianco (with no tomato), this sauce has found a second home in Rome, where it is served in rosso.
Ingredients
200 g 120 g 5 mm
Method
Proceed exactly as for making gricia, but add the chilli flakes to the guanciale fat before any liquids, and the tomato sauce along with only 2 tablespoons of the cooking water.
Finish with a good sprinkling of pecorino.
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