Italian traditional home-cooked meal recipe: #1 Making amatricia
Hello, ^.^ I'm CasaMeana. This is a recipe for Amatricia or Amaticiana pasta that uses the original taste with simple pepper and salt-aged pork belly. The traditional recipe for Amatriciana pasta uses pork aged in the small city of Amatrice in central Italy, called Guwanchiale Guanciale, but it is not easy to find anywhere, so pork pancetta, a part of mild-tasting pork, is used instead.
2 serving
Within 15 minutes
CasaMeana
Ingredients
  • Pork
    80g
  • Tomato
    200g
  • If it's pasta
    120g
  • peperoncino
    1ts
  • olive oil
    2spoon
  • Salt
    1spoon
  • Parmesan cheese
    60g
Video
Cooking Steps
STEP 1/10
Cut 80g of pork belly at least an hour beforehand and sprinkle with salt and pepper to mix well and let ripen.
Here are the ingredients that go in here.
STEP 2/10
1. First, put 1L of water in a pot and boil it.
2. Boil 120g of noodles and a spoonful of salt over medium heat for about 8 minutes.
STEP 3/10
3. Lightly cover a pan with two spoons of olive oil, add a teaspoon of pepper powder, and add a pinch of pepper oil.
STEP 4/10
4. When the pan gets hot and the chili oil rises slightly, add 80g of aged pork belly and grill over medium heat.
STEP 5/10
5. Grill the pork belly in a yellowish and crispy way without enough oil.
STEP 6/10
6. Add 200g of tomato puree and simmer.
STEP 7/10
7. Cover and simmer over medium-low heat for 5-8 minutes depending on the amount of sauce.
STEP 8/10
8. Meanwhile, remove the al dente-boiled pasta noodles, pour into the saucepan, and mix well.
STEP 9/10
9. Add 60g of peccorino romano cheese powder and mix well.
STEP 10/10
10. Place on a plate and shred Pecorino cheese or sprinkle with remaining cheese powder.
Originally, Gwanchalera, which was matured in Roman style, uses pork cheek meat, but due to the ingredients that are difficult to buy, you can put salt and pepper in the pork belly that is easily found everywhere and let it ripen in the freezer for about an hour.
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