Amatriciana from The Geometry of Pasta by Caz Hildebrand and Jacob Kenedy
Technically from Amatrice, where it is made like gricia above in bianco (with no tomato), this sauce has found a second home in Rome, where it is served in rosso.
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Ingredients
- 120 g guanciale, cut in 5 mm slices and then 1 cm batons
- a small pinch of crushed dried chilli (optional)
- ½ teaspoon ground black pepper
- 170 ml medium tomato sauce
- 90 g grated Pecorino Romano, to serve
- 200 g rigatoni
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