Pasta: All' Amatriciana da Silvana

Pasta: All' Amatriciana da Silvana

©Alice Pavesi

Pasta: All' Amatriciana da Silvana

Pasta: All' Amatriciana da Silvana

©Alice Pavesi

Zutaten (4 Personen)

200
g
air-dried pork cheek (guanciale), approx. 5 mm thick
100
ml
extra virgin olive oil
125
ml
dry white wine
400
g
bucatini pasta
500
g
peeled tomatoes
1
shallot, peeled, finely chopped
chilli as needed
salt as needed
coarse salt
pepper
Parmigiano Reggiano cheese, grated
  • Chop the guanciale finely and sauté in a pan with some oil. 
  • In 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.
  • In the other pan, once the guanciale is cooked through, deglaze with some wine and then leave to rest and cool down.
  •  In the meantime, cook the bucatini in salted water until al dente and drain.
  • Add the guanciale to the tomato sauce. Add the pasta and toss through. Serve and sprinkle with plenty of grated Parmigiano Reggiano.