First courses
Amatriciana, the original recipe
Render Guanciale, deglaze with white wine, simmer tomatoes in the fat, toss with plenty of Pecorino Romano. Four people.
Method
- Cut the guanciale into strips and fry over medium heat without any extra fat until crisp. Deglaze with white wine and take out the strips.
- Simmer the tomatoes with the chilli in the rendered fat for 10–15 minutes.
- Add the al dente pasta to the sauce, put the guanciale back in the pan, take it off the heat and toss with plenty of pecorino.
Minnelea products for this recipe
The preserves used in this recipe.
The three most common mistakes: bacon instead of Guanciale (Pancetta tastes different, Guanciale is available from Italian delicatessens), adding onion and garlic (neither belongs in the original, even if famous chefs do otherwise), and Parmesan instead of Pecorino - the salty sheep's cheese is not a side note, but a supporting pillar of the dish. Remove from the heat before adding the cheese, otherwise it becomes stringy.