Ingredients
- 360 g bucatini or spaghetti
- 150 g guanciale or pancetta
- 400 g crushed tomato
- 1 dried chili pepper, optional
- 60 g grated Pecorino Romano
- 30 ml olive oil
- 1000 g water
- Salt and pepper
Step-by-step
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- Brown the guanciale in strips 6 min/120°C/reverse/spoon speed without the measuring cup and set half aside.
- Add the oil, chili and tomato and cook 12 min/100°C/speed 1 without the measuring cup.
- Adjust the salt and pepper and set the sauce aside in a bowl.
- Without washing the mixing bowl, put in the salted water and heat 8 min/Varoma/speed 1.
- Add the pasta and cook for the time on the package at 100°C/reverse/spoon speed.
- Drain, mix with the sauce, the reserved guanciale and the pecorino, and serve hot.
Tips
- The chili is optional but very typical of this Roman recipe.
- Don't use garlic in a traditional amatriciana.
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