Amatriciana

Name: Amatriciana
Cuisine: Italian
Ingredients: 90 g grated Pecorino Romano, to serve; ½ teaspoon ground black pepper; 120 g guanciale, cut in 5 mm slices and then 1 cm batons; 170 ml medium tomato sauce; a small pinch of crushed dried chilli (optional); 200 g rigatoni

Preparation info

Difficulty
Easy

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

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 rigatoni
120 g guanciale, cut in 5 mm

Starter
Main course

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.