Named by the Italian government a traditional agro-alimentary product, pasta all’amatriciana (or matriciana) is a traditional pasta sauce prepared in Roman taverns made primarily with Italian guanciale (cured meat made from port cheek), tomato sauce and pecorino cheese. The combination of these ingredients creates a unique flavour and it’s simply scrumptious. Here is my husband’s recipe for all of you to enjoy. Buon appetito! 🙂

Serves 2/3 people

Ingredients

300 g spaghetti

1 can of plum tomatoes

70 g pecorino cheese

Salt to taste

Some extra virgin olive oil to fry the guanciale

200 g diced guanciale (or Italian smoked pancetta)

1 small glass of white wine (a good brand makes the difference)

Note: If you use sliced pancetta, you need double the amount listed above due to being generally sliced very thin. Bear in mind that even if you use the guanciale, it tends to shrink when frying therefore, the chunks must have a thickness of at least 1 cm. If you use a whole piece of guanciale (and I highly recommend it!) don’t forget to remove the rind before cutting it into cubes.

Method

In a pot, add water and bring to a boil over medium heat with some salt added

In a saucepan, add some olive oil and fry the guanciale over low heat until golden brown

Add the white wine and let it evaporate over medium-high heat

Remove the guanciale and set it aside

Add the plum tomatoes to the saucepan, crush them with a fork, and add salt

Grate the pecorino cheese

Add the pasta to the boiling water and cook until al dente

When the pasta is ready, remove it from the water using tongs (or any other utensil used to hold long spaghetti or noodles) and add it directly to the tomato sauce.

Add the guanciale, add the pecorino, mix well, and serve. yummy!