Spaghetti Amatriciana
The one!
Ingredients
- 400 gr spaghetti
- 150 gr pork cheek in thin slices (even if the right proportion is 1/4 of pastaweight's...we like generous!)
- 400 gr roughly cut peeled tomato
- 1/3 glass of dry white wine
- Chili pepper
- Grated Pecorino Romano (better if Pecorino from Amatrice, less salty)
- Salt
Instructions
- On medium heat, brown the pork cheek to let lose its fat (we will need it later to cook tomatoes)and get the edges crispy. Remove from the pan 1/4 of the cheek and keep warm aside (you will need it to garnish the pasta just before serve). Splash with thewine, let the alcohol evaporate, remove the rest of the ingredients from thepan and keep warm.
- Add chili pepper, then tomatoes and cook for 15 minutes on medium low heat. Season withsalt. Remove the chili, put back pork cheek in the pan, stir and cook for other 5 minutes.
- Bring a large pot of water, when it is about to boil add a fistful of salt: the water must be as salty as the sea. Don’t worry, the pasta will not absorb the entire quantity of salt and will be correctly salted. Then add spaghetti.
- When the pasta is al-dente,drain and transfer in the sauce pan, mix well and add Pecorino Romano Cheese. Mix again and divide in singular portions. Garnish with the crispy cheek and some Pecorino Cheese on top.