Recipe Tip: Pasta: All' Amatriciana da Silvana - Falstaff
Top Recipe for 4 Persons. All ingredients and tips for getting it right. Original recipe of this popular Italian classic by Silvana Ghillani.
- 200 gair-dried pork cheek (guanciale), approx. 5 mm thick
- 100 mlextra virgin olive oil
- 125 mldry white wine
- 400 gbucatini pasta
- 500 gpeeled tomatoes
- 1shallot, peeled, finely chopped
- chilli as needed
- salt as needed
- coarse salt
- Parmigiano Reggiano cheese, grated
Step 1Chop the guanciale finely and sauté in a pan with some oil.
Step 2In separate pan, sauté the shallot in oil until soft. Add tomatoes, salt, pepper and chill and cook until the tomatoes start to disintegrate and the liquid evaporates slightly.
Step 3In the other pan, once the guanciale is cooked through, deglaze with some wine and then leave to rest and cool down.
Step 4In the meantime, cook the bucatini in salted water until al dente and drain.
Step 5Add the guanciale to the tomato sauce. Add the pasta and toss through. Serve and sprinkle with plenty of grated Parmigiano Reggiano.
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