Amatriciana
A classic of Lazio cuisine, Amatriciana is a delicious blend of tomatoes, guanciale, and pecorino.
📷 stu_spivack — CC BY-SA 2.0 (Wikimedia Commons)
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⏱️ 20 min prep + 30 min cottura · 4 porzioni · facile
Ingredients
- 200g of spaghetti
- 200g of guanciale
- 300g of dried tomatoes
- 50g of pecorino romano
- 2 tablespoons of olive oil
- 1 onion
- salt and pepper to taste
- 2 cloves of garlic
Method
- In a pan, heat the olive oil and sauté the garlic and onion until they become golden.
- Add the guanciale and cook until it completely melts.
- Add the dried tomatoes and let them simmer for about 20 minutes, until the sauce thickens.
- Add the pecorino romano and stir until the sauce becomes creamy.
- Drain the spaghetti and add it to the sauce, stirring well.
- Serve immediately, with salt and pepper to taste.
The story
Its origins date back to the 19th century when the farmers of Amatrice used local ingredients to create this exquisite sauce.
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