Pasta all'amatriciana
flavio_campaniolo
Preparation time
10 minutiDifficulty
FacileCooking time
15 minutiServings
2Pasta all’amatriciana con guanciale croccante e salsa di pomodoro, un classico della cucina romana dal sapore ricco e autentico.
Ingredients
- Peeled tomatoes240 g
- Durum wheat pasta200 g
- Pork cheek150 g
- Parmigiano Reggiano DOP100 g
- Fine saltto taste
- Black pepperto taste
Procedure
0. Start by squeezing the peeled tomatoes with your hands or a fork. Then add the salt.
1. Cut the guanciale into strips and brown it over low heat in a nonstick pan without adding any more oil. Once it has released its fat, cook it until crispy and set aside.
2. Add the tomato sauce to the pan with the guanciale fat and cook over low heat. Meanwhile, bring the salted water for the pasta to a boil.
3. Cook the pasta and, once salted, add it to the tomato sauce. Turn off the heat and stir in the cheese and crispy guanciale.
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Creation date Jan 19, 2024
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.