Caz Hildebrand, Jacob Kenedy

Amatriciana

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Geometry of Pasta
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

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.