The Amatriciana is a recipe that’s famous all over the world. It’s the typical dish of a small town in the province of Rieti, Amatrice, on the border with Abruzzo. For the guaranteed success of this recipe, we recommend that you use only products doc.
• 400g of spaghetti
• 250g guanciale (Cured pork cheeks)
• 500 gr Pomodorino datterino natural red
• Extra virgin olive oil
• Shredded pecorino cheese
• 1 hot pepper
Cut the slices of bacon into long uniform strips of the same thickness ( do not cut the bacon into small cubes- you are likely to turn the thin part at the end of the yearning hard). Pour 3 tablespoons of extra virgin olive oil in the pan and let it heat up over high heat. Pour in the hot pepper and strips of bacon, and stir with a wooden spoon.
Lower the heat and fry the bacon for a few minutes until it has reached the right coloring (golden yellow). Stop the browning by pouring red cherry tomatoes in the brine. Cook the sauce for about 20-minutes, stirring occasionally, until it reaches the right degree of density and fluidity.
When cooked, remove the hot pepper and drain the spaghetti al dente, which you had cooked previously. Pour the spaghetti into the pan and toss, adding a little pecorino cheese. Pour the spaghetti all’amatriciana on a plate, add a pinch of cheese on top, and serve it hot