Pici amatriciana

INGREDIENTS

  • 6 oz peeled tomatoes (2.2 cups)
  • 1 oz guanciale (Italian jowl bacon) or
  • pancetta (pork belly bacon) (3/4 cups)
  • 14 oz Meliora pici (1.75 cups)
  • 3 oz pecorino romano cheese (2/3 cup)
  • salt
  • pepper
  • salt
  • pepper

METHOD

15 MIN

2 PERSON

  1. Heat a large frying pan over medium with a drizzle of extra virgin olive oil.
  2. Add thin-sliced guanciale (Italian jowl bacon) or pancetta (pork belly bacon) and sauté for 3 to 4 minutes until meat is crispy.
  3. Bring water to the boil, add salt and then Meliora pici. Wait 10-12 minutes.
  4. Meanwhile, add peeled tomatoes to the browned guanciale with a pinch of salt and keep cooking.
  5. Drain the pasta and pour into hot frying pan with guanciale and tomatoes. Cook 1 minute.
  6. Once ready, remove from the heat, sprinkle with pecorino romano cheese and pepper.
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