Paccheri all’Amatriciana – Riccardo Ferrante’s Mediterranean Masterpiece
Chef Riccardo Ferrante’s Paccheri all’Amatriciana combines crisp guanciale, sweet San Marzano tomatoes, Pecorino Romano, and hearty paccheri pasta for a rustic yet refined taste of Italy.
Ingredients
- 500 g paccheri pasta
- 400 g guanciale (cured pork cheek)
- 500 g peeled San Marzano tomatoes
- 200 g Pecorino Romano, freshly grated
- 1 glass dry white wine
- 2–3 tbsp extra virgin olive oil
- Coarse sea salt, freshly ground black pepper
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