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

nta:

cuisine:

Italian

35
Ua hauj lwm pab 4
Medium

Cov khoom xyaw

320 g Spaghetti
400 g peeled Txiv lws suav
150 g tog hauv ncoo (kho nqaij npuas sab plhu)
75 g guitar Pecorino Cheese
rau saj ntsev
rau saj Ntxiv nkauj xwb txiv roj roj
1 kua kua txob
50 g Dawb Caw

qhia

Lub regional tais diav yog feem ntau yog vim li cas ntawm kev tsis sib haum ntawm cov Italians, seb lawv yog cov kev chefs los yog pib xyaum ua chefs, thiab Spaghetti Amatriciana yog tsis muaj exception! Bucatini los yog spaghetti, 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. Nws yog yog li ntawd ib txwm hais tias xws li ib tug ancient thiab nrov daim ntawv qhia tau hloov lub sij hawm los ntawm kev noj rau lub ntau variations uas tseem tham txog hnub no.

Cov kauj ruam

1 ua li cas	To prepare spaghetti amatriciana, first boil the salted water to cook the pasta.
2 ua li cas	You can then dedicate yourself to the sauce: take the Guanciale (kho nqaij npuas sab plhu), remove the rind and cut it into slices about 1 cm tuab; reduce the slices into strips of about half a cm.
3 ua li cas 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 ua li cas 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 feeb.
5 ua li cas	At this point the water in the pan will come to a boil, then pour the spaghetti and cook al dente.
6 ua li cas	Nyob rau hauv lub meantime, season with salt, remove the pepper from the sauce, add the strips of pork cheek to the pan and stir to mix.
7 ua li cas	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!