Having recently spent some time in Italy on business, yes that is correct, I now do business, I ate some of their food.
When you hear “Italian food”, you probably conjure up images of pizza and pasta because that’s all you know. Well, let me set the record straight, there is so much more than just pizza and pasta – but there’s absolutely no time for us to go into that here.
Here’s a recipe for pasta Amatriciana.
First off, let’s talk pig. Being a successful businessman and foodie meant that I was able to acquire a hefty chunk of guanciale (cured pork cheek). I appreciate many of you won’t have access to this, so simply use pancetta – but do remember it’s not what you’re supposed to be using and try harder in future.
Next you’ll want some cheese – you’re supposed to use pecorino but you’ll probably end up using parmigiano because you’re an embarrassment.
Other ingredients: onion, garlic, bit of chilli, tomatoes, pasta. (I put the olive oil in the picture to show off the olive oil – it wasn’t used).
How to cook amatriciana
- Cook guanciale until the fat renders.
- Boil some pasta.
- Add onion and garlic to guanciale.
- Add tomatoes to guanciale, onion and garlic.
- Squash tomatoes.
- Remove pasta (keep some of the water to bathe in later, and some for the sauce).
- Toss pasta in the tomato sauce.
- Add a bit of the pasta water.
- Shave some cheese on top.