Cooking

The recipe for the true and ancient amatriciana

food, the recipe for the true and ancient amatriciana

Ingredients

400 gSpaghetti 200 gGuanciale 120 gPecorino di Amatrice (or Pecorino Romano DOP) 500 gPeeled tomatoes

food, the recipe for the true and ancient amatriciana

Preparation

Bring water to boil in a saucepan, with a little coarse salt. Grease an iron skillet with lard, but if you have a nonstick one you don’t need it. Cut the guanciale into strips rather than cubes, add it to the pan and let it fry in its own fat, over low heat

food, the recipe for the true and ancient amatriciana

Preparation

The guanciale should become transparent in the fatty part, then begin to brown, and when it is well crisped and toasted, pick it up and set it aside on a small plate, but leave its fat inside the pan

food, the recipe for the true and ancient amatriciana

Preparation

Pour the peeled tomatoes into the pan and cook for 10 to 15 minutes. Once cooked, mash them with a fork, reducing them to a pulp, and add 20 grams of grated pecorino cheese.

food, the recipe for the true and ancient amatriciana

Conclusion

Drain the spaghetti and add it to the sauce in the pan, tossing over high heat for 2 minutes and mixing everything well. Add guanciale and pecorino cheese, stir quickly and serve the ‘amatriciana original recipe piping hot

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