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To prepare the famous Amatriciana pasta sauce, two ingredients are essential: pecorino cheese and a cured Italian pork jowl salami known as guanciale, a traditional ingredient for which there is considered to be no proper substitute. Guanciale is known to have a deeper, richer, sweet-savory pork flavor than both Italian pancetta or bacon, and due to its high fat-to-meat ratio, it has a meltingly tender texture. Some recipes also advise adding onion or even garlic to Amatriciana, which has become a fairly common practice both in Italy and abroad as it makes the sauce a little sweeter. However, locals from Amatrice, the birthplace of this pasta sauce, consider this a serious offense. In fact, every local chef, gourmet, and food enthusiast will insist that there are only six ingredients in a genuine Amatriciana sauce: guanciale, pecorino cheese, white wine, black pepper, peperoncino, and tomatoes, preferably from San Marzano.... Read more