How to make AMATRICIANA pasta!

Pasta AMATRICIANA

Today we return to explore Roman cuisine with another fantastic classic.
It is said that this famous first course born in Amatrice, a small town in the Lazio region, was the shepherds’ main meal.
What I propose is the most widespread and well-known, replicated and loved version.

Ingredients:

-Rigatoni
-Guanciale
-Pecorino Romano Cheese
-Peeled Tomatoes
-Black Pepper

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Hello everybody and welcome back today pasta alamana another classic of the Roman ingredients ratoni gual peino Romano cheese peeled Tomatoes black pepper if you are enjoying this video don’t forget subscribe put a like click on the little bell for be always update for new video thanks let’s start with

The one chall we cut some [Applause] slice now we remove the cotenna the skin outside and two and then some Cube medium five and we put our qual don’t add any fat the guala has to basically wet out all the fat that is inside and then we’re going to use that fat for cook our sauce our gual is ready turn off and we let it rest in a plate

We move it out of the stove and we let it cool for a second peel tomato these are some Marzano we open into a bowl as you can see the Tomato are seal all together we break it with the hands a Bit let’s cook the tomatoes in this the same pan where we have cooked our gal with this fat medium low fire we have to make it reduce and we have to cook it for about 15 minutes we can add a bit of black pepper don’t forget to move a bit your

Sauce sometimes or you risk to burn it a bit of salt in the water and the cook how already got on it this pasta usually cook in 13 minutes we will cook it for 10 minutes and then we will finish the cooking in the sauce past salente into the

Sauce a bit of pasta water bit more of black pepper peino Cheese one more Pino this guys is My I