Amatriciana
Directions
- 1Remove the rind from the guanciale and dice it into small pieces.
- 2Remove the rind from the guanciale and dice it into small pieces.
- 3Remove the rind from the guanciale and dice it into small pieces.
- 4Cook the guanciale over low flame until crispy.
- 5Cook the guanciale over low flame until crispy.
- 6Cook the guanciale over low flame until crispy.
- 7Leave some crispy guanciale pieces in the pan and remove the rest.
- 8Leave some crispy guanciale pieces in the pan and remove the rest.
- 9Leave some crispy guanciale pieces in the pan and remove the rest.
- 10Crush canned tomatoes and add them to the pan with the remaining guanciale fat.
- 11Crush canned tomatoes and add them to the pan with the remaining guanciale fat.
- 12Crush canned tomatoes and add them to the pan with the remaining guanciale fat.
- 13Cook the rigatoni pasta al dente.
- 14Cook the rigatoni pasta al dente.
- 15Cook the rigatoni pasta al dente.
- 16Add the cooked pasta to the pan with the tomato sauce.
- 17Add the cooked pasta to the pan with the tomato sauce.
- 18Add the cooked pasta to the pan with the tomato sauce.
- 19Add pecorino cheese and stir.
- 20Add pecorino cheese and stir.
- 21Add pecorino cheese and stir.
- 22Turn off the heat.
- 23Turn off the heat.
- 24Turn off the heat.
- 25Serve and add crispy guanciale and black pepper on top.
- 26Serve and add crispy guanciale and black pepper on top.
- 27Serve and add crispy guanciale and black pepper on top.
Ingredients
- 1 bowl canned peeled tomatoes
- 1 bowl canned peeled tomatoes
- 1 bowl canned peeled tomatoes
- 1 bowl rigatoni pasta
- 1 bowl rigatoni pasta
- 1 bowl rigatoni pasta
- 1 piece guanciale
- 1 piece guanciale
- 1 piece guanciale
- 1 piece pecorino cheese
- 1 piece pecorino cheese
- 1 piece pecorino cheese
- 1 black pepper
- 1 black pepper
- 1 black pepper
Equipment
wokknifegraterlarge pot