How Do You Make Pasta Allamatriciana?
A classic of the Roman cuisine, this rich and flavorful pasta sauce recipe made with Guanciale (dried pork cheeks), tomato sauce and Pecorino cheese, originated centuries ago in Amatrice, a small town on a mountain area not too far from Rome, near the Abbruzzo region, in central Italy. They really know how to cook there, and legend wants that many cooks of the Popes came from this same town, where earthy and fresh ingredients are the basics of many delicious recipes. The classic recipe calls for Spaghetti or Bucatini pasta, a thick, holed type of spaghetti, but even Rigatoni or Penne are often used. Today, I will give you the recipe for 4 servings of pasta, the way I make it at home. Cut the guanciale or pancetta, width wise, in small pieces. Cut in half the garlic, sauté in the olive oil for about 1 minute, medium fire, without letting it brown. Remove from pan, add the guanciale and let cook for about 5 minutes until slightly brown. Add the tomato puree, and the small chili pepper wi
