Pasta Amatriciana
Directions
- 1Cut the guanciale into small pieces.
- 2Cut the guanciale into small pieces.
- 3Cut the guanciale into small pieces.
- 4Fry the guanciale in a frying pan until crispy.
- 5Fry the guanciale in a frying pan until crispy.
- 6Fry the guanciale in a frying pan until crispy.
- 7Remove the guanciale from the pan and set aside.
- 8Remove the guanciale from the pan and set aside.
- 9Remove the guanciale from the pan and set aside.
- 10Chop the garlic.
- 11Chop the garlic.
- 12Chop the garlic.
- 13Add garlic and chili to the pan and cook until fragrant.
- 14Add garlic and chili to the pan and cook until fragrant.
- 15Add garlic and chili to the pan and cook until fragrant.
- 16Add white wine and bring to a simmer.
- 17Add white wine and bring to a simmer.
- 18Add white wine and bring to a simmer.
- 19Stir in the tomato passata.
- 20Stir in the tomato passata.
- 21Stir in the tomato passata.
- 22Add the cooked pasta to the sauce.
- 23Add the cooked pasta to the sauce.
- 24Add the cooked pasta to the sauce.
- 25Grate parmesan cheese.
- 26Grate parmesan cheese.
- 27Grate parmesan cheese.
- 28Add parmesan cheese to the pasta and stir.
- 29Add parmesan cheese to the pasta and stir.
- 30Add parmesan cheese to the pasta and stir.
- 31Add the crispy guanciale back to the pan.
- 32Add the crispy guanciale back to the pan.
- 33Add the crispy guanciale back to the pan.
- 34Serve and garnish with parsley.
- 35Serve and garnish with parsley.
- 36Serve and garnish with parsley.
Ingredients
- 1 piece guanciale
- 1 piece guanciale
- 1 piece guanciale
- 0.5 tsp salt
- 0.5 tsp salt
- 0.5 tsp salt
- 2 cloves garlic
- 2 cloves garlic
- 2 cloves garlic
- 1 tbsp hot Calabrian chili
- 1 tbsp hot Calabrian chili
- 1 tbsp hot Calabrian chili
- 100 ml white wine
- 100 ml white wine
- 100 ml white wine
- 1 can tomato passata
- 1 can tomato passata
- 1 can tomato passata
- 200 g pasta (rigatoni)
- 200 g pasta (rigatoni)
- 200 g pasta (rigatoni)
- 50 g parmesan cheese
- 50 g parmesan cheese
- 50 g parmesan cheese
- 1 sprig parsley
- 1 sprig parsley
- 1 sprig parsley
Equipment
knifecutting boardfrying panspatulagraterbowl