Pasta
Amatriciana
Guanciale and tomato - one of the Lazio region's best-known pasta sauces.
30 minutestotal time
4 servingsserves
Easydifficulty
Ingredients
- 400g bucatini or rigatoni
- 150g guanciale, diced
- 400g tinned tomatoes
- 1 tsp chilli flakes
- 100g pecorino romano, grated
- Salt
Method
Fry the guanciale in a dry pan until crisp, then remove, leaving the fat behind.
Add the tomatoes and chilli flakes, and simmer for 15 minutes.
Cook the pasta, then toss with the sauce and the reserved guanciale.
Serve topped with pecorino.
#pasta#pork#tomato#classic
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