Spaghetti all`Amatriciana
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g durum wheat semolina, fine variety
- 200 g water, warm
- 250 g bacon (Guanciale or South Tyrolean bacon)
- 500 g tomato (s), peeled from the can
- 150 g pecorino, milder
- 1 tablespoon lard
- 1 red pepperoncino
- salt and pepper
- Sea salt, coarse
Print Recipe
Pin Recipe Instructions
- Dissolve 1 teaspoon of salt in the water and gradually add the water to the semolina. Always stir or knead until you have a homogeneous, cream-colored, velvety dough. Wrap the dough in cling film and let it rest for at least an hour.
- Then roll out strips with the pasta machine and process them into spaghetti.
- Cut the bacon (guanciale) into strips of the same size. Finely grate the pecorino and cut the peperoncino in half lengthways.
- Heat the lard and let it melt completely over high heat. Add the guanciale and chili peppers and reduce the heat a little. Fry until the guanciale has turned a golden yellow color.
- Chop the tomatoes, add them and let the sauce simmer for 10-15 minutes while stirring. Remove from heat and remove the chilli pepper. Season to taste with salt and pepper.
- Boil the spaghetti in water that has been salted with coarse sea salt, drain and add to the sauce. Gradually add the pecorino, stirring constantly.
- Arrange, sprinkle a little pecorino on top and serve the spaghetti very hot.
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