spaghetti alla amatriciana
Ingredients: semolina flour, beaten eggs, tomatoes, guanciale, Calabrian chilies · 45 min cook time · 700kcal · ~₩16,500
Ingredients
300g semolina flour, 180g beaten eggs, 400g tomatoes, 100g guanciale, 20g Calabrian chilies, 100g onion, 60ml white wine, 180g tomato purée, 200g spaghetti, 15ml Italian olive oil, 30g Romano cheese
Instructions
1. Combine 10 to 12 oz of semolina flour with 6 oz of beaten eggs and knead to form a dough. Wrap the dough in plastic wrap and let it rest.
2. Chop tomatoes into a medium rough dice, pressing all the tomato guts through a fine mesh sieve.
3. Cut guanciale into very thin slices.
4. Seed and chop Calabrian chilies.
5. Cook the guanciale until fat is rendered, then remove the guanciale and set aside.
6. In the resultant fat, sauté the onion until softened.
7. Add the chopped Calabrian chili to the pan.
8. Deglaze the pan with 2 oz of white wine.
9. Add 1 cup of chopped tomatoes and their juices, along with an additional 6 oz of tomato purée to the pan. Simmer to create the sauce.
10. Cook spaghetti to a state of al dente.
11. Add the cooked spaghetti straight to the sauce, along with some pasta cooking water.
12. Finish the dish with Italian olive oil and grated Romano cheese.
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