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

atụmatụ:

Cuisine:

Italian

35
na-eje ozi 4
ọkara

Efrata

320 g spaghetti
400 g peeled Tomato
150 g Ezi agba (gwọọ anụ ezi)
75 g grated Pecorino Chiiz
ka uto nnu
ka uto Extra Virgin Olive Oil
1 Tatashị
50 g White Wine

nTỤZIAKA

The mpaghara efere na-abụkarị ihe nke esemokwu n'etiti ndị Ịtali, ma ha bụ ndị ọkachamara chefs ma ọ bụ na-amu amu chefs, na Spaghetti Amatriciana bụ sokwa! Bucatini ma ọ bụ 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. 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.

nzọụkwụ

1 eme	To prepare spaghetti amatriciana, first boil the salted water to cook the pasta.
2 eme	You can then dedicate yourself to the sauce: take the Guanciale (gwọọ anụ ezi), remove the rind and cut it into slices about 1 cm ọkpụrụkpụ; reduce the slices into strips of about half a cm.
3 eme 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 eme 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 nkeji.
5 eme	At this point the water in the pan will come to a boil, then pour the spaghetti and cook al dente.
6 eme	Ma ugbu a, season with salt, remove the pepper from the sauce, add the strips of pork cheek to the pan and stir to mix.
7 eme	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!