Pasta amatriciana is a classic recipe from Rome, its simple preparation highlights fantastic local ingredients. As controversial as it is loved!
For this recipe you will need Guanciale – pork jowl (a cured meat made from the cheek cut of pork), but if you can’t find it, substitute it with bacon: we won’t tell to anybody!

00:00 – WHAT’S COOKING?
00:22 – PREPARATION
02:07 – PLATING

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★ INGREDIENTS (4 servings)

Spaghetti 320 g
Peeled tinned tomatoes 400 g
Guanciale (pork jowl or bacon) 150 g
Grated pecorino cheese 75 g
Fine salt to taste
Extra-virgin olive oil a.n.
Chili pepper 1
White wine 50 g

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