Riccardo Ferrante's Paccheri all'Amatriciana Recipe (Jones)
Quick and easy – the perfect pasta recipe to whip up in no time to make the rest of the week more bearable. This week, discover chef Riccardo Ferrante's paccheri all'ama(mamia)triciana, a dish that's sure to keep the dolce vita flowing at the helm of the Parisian bistro Jones.
Ingredients
- 500 g of paccheri
- 500 g of peeled San Marzano tomatoes
- 400 g of bacon
- 200 g of pecorino romano
- 1 glass of white wine
- Olive oil
- Coarse salt
- Freshly ground pepper
Method
- Cut the guanciale into small pieces and heat it in a pan over low heat with a drizzle of olive oil. Once it's golden brown and crispy, deglaze with white wine and then add the peeled tomatoes. Reduce the sauce for about 25 minutes. Meanwhile, heat 5 liters of water in a large pot with a handful of coarse salt. Cook the paccheri for 8 minutes until al dente, drain them, and then add them to the sauce. Stir, adding a little of the pasta water if it's too dry. Grate pecorino cheese to taste and season with pepper, then stir again. Serve the pasta in bowls and add more pecorino if desired.
- To give your recipe a crunchy touch, you can set aside some crispy guanciale and add it to the plates before serving.
"Pasta all'amatriciana is an iconic dish from central Italy – and for me, it marks the passage to gastronomic adulthood."
