Amatriciana with XXL Spaghettoni Pasta Garofalo
Procedure
Ingredients · Servings 4
- 400 g Spaghettone XXL Pasta Garofalo
- 250 g Guanciale
- 700 ml Whole peeled tomato puree
- 100 g Pecorino Romano
- Black pepper
Method · 35 min
- Cut the guanciale into strips. Mash the peeled tomatoes by hand. Crush the pepper in a mortar or use pre-ground pepper. Sweat the guanciale in a pan for a...
- Cut the guanciale into strips. Mash the peeled tomatoes by hand. Crush the pepper in a mortar or use pre-ground pepper. Sweat the guanciale in a pan for a...
- Cut the guanciale into strips. Mash the peeled tomatoes by hand. Crush the pepper in a mortar or use pre-ground pepper. Sweat the guanciale in a pan for a...
- Cut the guanciale into strips. Mash the peeled tomatoes by hand. Crush the pepper in a mortar or use pre-ground pepper. Sweat the guanciale in a pan for a...
- Cut the guanciale into strips. Mash the peeled tomatoes by hand. Crush the pepper in a mortar or use pre-ground pepper. Sweat the guanciale in a pan for a...
- Cut the guanciale into strips. Mash the peeled tomatoes by hand. Crush the pepper in a mortar or use pre-ground pepper. Sweat the guanciale in a pan for a...
Cut the guanciale into strips.
Crush the peeled tomatoes by hand.
Crush the pepper in a mortar or use pre-ground pepper.
Sweat the guanciale in a pan. Once nice and crispy, remove the guanciale and then add the tomato puree to the fat and cook for 20 minutes.
Drain the spaghetti a few minutes early and finish cooking in the pan. Then, with the heat off, add 3/4 of the bacon and stir in the pecorino romano.
Serve with a sprinkling of black pepper, pecorino cheese, and some crispy bacon.
The chef recommends:
Remember to wait until the temperature drops a little before adding the pecorino to prevent it from stringing.
