L'Amatriciana (or 'matriciana in Roman dialect) is a dish that gets its name from the city of Amatrice, which back in 1927 was a part of the Abruzzo region. After the second world war, regional boundaries in Italy were being changed up. Amatrice became a part of the Lazio region, and the Romans of Lazio now hold this recipe very close to their hearts. Its principal (traditional) ingredients include: guanciale (cured pork jowl), pecorino cheese, and tomatoes.
- 500g of Regal Fresh Egg Pasta (any long pasta is best)
- 500g of Peeled Tomatoes
- 300g of Guanciale cut into thick strips
- 150g of Grated Pecorino Cheese
- 2Tbsp of Olive Oil
- 1/2 Cup of Pasta Water
Ready a pan on medium heat with olive oil and add the guanciale, let it slowly cook and render until the fat turns clear and the outside starts to lightly crisp.
Add your peeled tomatoes to the pan and stir well, breaking up any large pieces. Cover and let simmer. (To peel tomatoes easily, quickly blanch them in boiling water for 2 minutes and then submerge them in ice water.)
Place a large pot of salted water on high heat and bring to a boil.
Make sure to keep an eye on your sauce so it doesn't burn, the heat should be kept on medium to allow for the tomatoes to cook and break down. If it starts to look dry, add a bit of water.
Once your sauce is looking ready, cook the fresh pasta.
Right before straining the pasta, take 1/2 cup of the water and add it to the sauce.
Add your pasta to your sauce and mix everything well. Add the pecorino cheese and continue to mix till everything is coated evenly.
Plate and serve!