L’amatriciana is the signature dish from Amatrice, the town devastated from the August 24th earthquake. Italian restaurants around the world have come together to raise donations for every plate Pasta Amatriciana sold. More than 700 restaurants in Italy have already agreed to give €2 for every dish served. See list of participating restaurants here: http://bit.ly/2bM1Nqs #AMAtriciana
Donations to the Italian Red Cross (Croce Rossa) can be made directly to:
Beneficiario: Associazione Italiana della Croce Rossa
Causale: “Terremoto Centro Italia”
Or online by credit card http://goo.gl/VX3Gcf
Preparation and cooking time: 30 minutes
- 400g spaghetti
- 100g guanciale (cured pork cheek) or cubed pancetta
- 75g freshly grated Pecorino cheese
- 400g canned tomatoes (passata/polpa di pomodoro)
- 1 tablespoon of Extra Virgin Olive Oil
- 50ml dry white wine
- Salt and pepper to taste
- 1 Peperoncino
Bring a large pot of well salted water to a boil.
In a fry pan, cook the guanciale or pancetta, olive oil and peperoncino.
Sauté over high heat for a few minutes and simmer with white wine until reduced. Then remove the guanciale or pancetta from the fry pan and set aside.
Pour tomatoes in the greased fry pan and cook for a few minutes, add salt and pepper to taste. Remove the peperoncino and add the guanciale or pancetta to finish cooking.
When the pasta is cooked al dente put the grated pecorino cheese over it and let it melt. Then add the tomato sauce.