Name: Spaghetti Amatriciana Pasta
Yield: 4
Cuisine: Italian
Ingredients: Spaghetti: 320 g; Peeled Tomatoes: 400 g; Guanciale (cured pork cheek): 150 g; Pecorino Cheese: 75 g grated; Salt: to taste; Extra Virgin Olive Oil: to taste; Chili Pepper: 1; White Wine: 50 g

Μερίδιο
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Συστατικά

Ρυθμίστε Μερίδες:

	320 σολ Μακαρόνια
	400 σολ Αποφλοιωμένες ντομάτες
	150 σολ μαξιλάρι (θεραπευτεί μάγουλο χοιρινό)
	75 ζ τριμμένο πεκορίνο τυρί
	να δοκιμάσω Αλας
	να δοκιμάσω Εξτρα παρθένο ελαιόλαδο
	1 Καυτερή πιπεριά
	50 σολ Λευκό κρασί

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Χαρακτηριστικά:

Κουζίνα:

ιταλικός

35
Εξυπηρετεί 4
Μεσαίο

Συστατικά

320 σολ Μακαρόνια
400 σολ Αποφλοιωμένες ντομάτες
150 σολ μαξιλάρι (θεραπευτεί μάγουλο χοιρινό)
75 ζ τριμμένο πεκορίνο τυρί
να δοκιμάσω Αλας
να δοκιμάσω Εξτρα παρθένο ελαιόλαδο
1 Καυτερή πιπεριά
50 σολ Λευκό κρασί

Κατευθύνσεις

Τα τοπικά πιάτα είναι συχνά λόγοι διαφωνίας μεταξύ των Ιταλών, είτε είναι επαγγελματίες σεφ είτε ερασιτέχνες σεφ, και Spaghetti Amatriciana δεν αποτελούν εξαίρεση! Μπουκατίνι ή μακαρόνια, guanciale or bacon, garlic or onion … these are questions that anyone who is preparing to cook before this recipe finds himself having to face. It is said that this famous dish was born in Amatrice and was the main shepherds dish, but originally was without tomato and took the name of “gricia”; this ingredient is added later when tomatoes are imported from the Americas and the condiment took the Amatriciana name. It is therefore normal that such an ancient and popular recipe has been transformed over time by taking on the many variations that are still discussed today.

Βήματα

1 Εγινε	To prepare spaghetti amatriciana, first boil the salted water to cook the pasta.
2 Εγινε	You can then dedicate yourself to the sauce: take the Guanciale (θεραπευτεί μάγουλο χοιρινό), remove the rind and cut it into slices about 1 cm πάχους; reduce the slices into strips of about half a cm.
3 Εγινε 8	At this point heat a little oil in a pan, possibly of steel, and add the whole chili pepper and the guanciale cut into strips; sauté over low heat for 7-8 minutes until the fat has become transparent and the meat is crisp; mix often taking care not to burn it. When the fat has melted, blend with the white wine, raise the heat and let it evaporate.
4 Εγινε 10	When the alcohol has evaporated, transfer the strips of pork cheek to a plate and keep aside, pour the peeled tomatoes into the same pan, remove the petiole and fray them with your hands directly inside the pan. Continue cooking of the sauce for about 10 λεπτά.
5 Εγινε	At this point the water in the pan will come to a boil, then pour the spaghetti and cook al dente.
6 Εγινε	Εν τω μεταξύ, season with salt, remove the pepper from the sauce, add the strips of pork cheek to the pan and stir to mix.
7 Εγινε	Once the spaghetti is cooked, drain it and add it directly to the pan with the sauce. Quickly sauté the pasta with the sauce to mix well with the sauce, if you like pasta al dente you can turn off the heat otherwise pour a little water from the pasta to continue cooking. Finally sprinkle with grated Pecorino. Your spaghetti Amatriciana are ready to be served!