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Spaghetti all'amatriciana

A dish where pecorino romano cheese preferably or parmesan 1.5oz and fresh chili pepper do the work. On the table in about 25 minutes.

Serves 4 · 25 min · Italian

contains glutencontains dairycontains meatcontains alcohol

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • Pecorino romano cheese preferably or Parmesan 1.5oz (40g)
  • Fresh chili pepper (as many as you'd like)
  • Extra virgin olive oil 1/4 cup (40g)
  • Guanciale preferably or Bacon 3.5oz (100g)
  • White wine 1/4 cup (60g)
  • Tomato passata 10oz (300g)
  • Spaghetti or similar long pasta 12oz (350g)
  • (optional) Extra pecorino romano or parmesan
Make it lactose-friendly
  • Pecorino romano cheese preferably or Parmesan 1.5oz (40g) → lactose-free or aged hard cheese (naturally lower lactose)

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Grate the pecorino and keep it aside.
  2. Mince the chili pepper(s) and keep it/them aside.
  3. Cut the guanciale in thin stripes and cook them in the oil with the minced pepper(s) for about 3 minutes on medium/high heat.
  4. Douse with the wine and turn up the heat. Cook until the alcohol has evaporated.
  5. Start cooking the pasta.
  6. Lower the heat to medium and add the passata, some salt and plenty of pepper. Cook for about 15 minutes.
  7. Once finished, drain the pasta and add the sauce and the pecorino/parmesan, mix well and serve immediately. Optionally you can add some pecorino or parmesan on top.

Source

based.cooking (community recipes, public domain) — unlicense