Pasta Dish based on guanciale (or pancetta), pecorino romano cheese, tomato and, in some variations, onion. Originating from the town of Amatrice near Rome.
serves: 2
Ingredients
- 250gr spaghetti
- 50gr pecorino, grated
- 1 tin of plum tomatoes, manually chopped
- 125gr guancale (or pancetta) cut into cubes
- ½ an onion, chopped
- 1 chilli
- olive oil to cook
Directions
Start cooking the pasta as per the cooking pasta directions. Whilst the water is heating up you can start on the sauce:
- Cook the pancetta until crisp and put them to one side in a bowl. Put the pan back on the fire
- Add a splash of olive oil to the pan followed by the chopped onion. Slit the chilli and cook with the onion. After 5 minutes when the onion is starting to brown add the chopped tomatoes and reduce the heat so it only simmers.
- Put the pasta in the water and keep an eye on the sauce ensuring it doesn’t dry out. If so add a little salty water from the pasta pot, using the tomato tin.
- Just before the pasta completes cooking add the pancetta into the tomato sauce and remove the chilli.
- When the water has been drained from the pasta add the pasta to the sauce (or the sauce to the pasta) and mix well. Throw in the pecorino and continue to mix until it’s evenly spread.
Serve warm in warmed dishes.