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Pasta Alla Amatriciana


For 4 servings:

320g spaghetti
400g peeled tomatoes
150g guanciale (pork jowl)
75g Pecorino Romano cheese
50ml white wine
4l water
Chilli to taste
Extra virgin olive oil
Sea salt and freshly ground black peppercorns

Cooking Method

1. Bring 4l water to boil in a pot.

2. Remove skin from guanciale and slice into 1 cm thick and then into strips (about half a

3. Heat saucepan on low heat, add a little oil and chilli. Once oil starts to sizzle, add guanciale
strips. Once the fat has almost een rendered, add white wine. Let it simmer and reduced. Then
remove guanciale.

4. In the same saucepan, add the hand squeezed tomatoes, salt and pepper, let simmer for
10 minutes.

5. Cook spaghetti in the boiling water prepared in step one. Check pakaging for further
cooking instructions. Once cooked, drain and mix well with the sauce. Sprinkle some shredded
pecorino and toss well.

6. Sprinkle again with some Pecorino Cheese just before serving.
Recipe by Chef Marco de Cecco, Capri Trattoria and Pizeria


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