Named for the Italian region of Amatrice, where it originates, this simple sauce is at the heart of classic Italian cooking – a few ingredients and delicious results. The recipe calls for guanciale, a salt-cured bacon made from pig's jowl or cheek. Pancetta or, in a pinch, regular bacon can be used instead.
- Portion size 6 servings
- Credits : Canadian Living Magazine: May 2013
- 4 tomatoes (about 2 lb/900 g)
- 4 oz thinly sliced guanciale
- 4 oz thinly sliced pancetta
- 2 cloves garlic thinly sliced
- 1/4 teaspoon hot pepper flakes
- 6 fresh basil leaves torn
- 12 oz spaghetti
- 1/3 cup grated pecorino cheese
MethodScore X in bottom of each tomato. Blanch in boiling water until skins begin to split, 20 to 30 seconds; cool in cold water. Peel off skins; seed and dice tomatoes. Set aside.
Cut guanciale into narrow strips. In large skillet, cook over medium heat until translucent and fat is rendered, about 3 minutes. Add garlic and hot pepper flakes; cook, stirring, for 1 minute.
Stir in tomatoes and three-quarters of the basil; simmer, stirring occasionally, for 10 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta according to package directions until al dente. Drain, reserving 1 cup of the cooking liquid; return pasta to pot.
Stir tomato mixture into pasta and toss, adding enough of the reserved cooking liquid to coat; cook for 1 minute. Serve sprinkled with Pecorino cheese and remaining basil.
Nutritional facts Per each of 6 servings: about
- Fibre 4 g
- Sodium 524 mg
- Sugars 4 g
- Protein 14 g
- Calories 316.0
- Total fat 8 g
- Potassium 348 mg
- Cholesterol 24 mg
- Saturated fat 3 g
- Total carbohydrate 48 g
- Iron 18.0
- Folate 58.0
- Calcium 3.0
- Vitamin A 11.0
- Vitamin C 25.0