Pasta all'Amatriciana
The Roman classic of pancetta rendered in olive oil and simmered with tomatoes, finished with sharp pecorino and black pepper.
Ingredients12
- Butter80g
- Rigatoni400g
- Pancetta80g
- Chili Pepper1 Stück
- Shallots4 Stück
- Garlic Cloves4 Stück
- Pecorino Cheese80g
- Parsley15g
- Canned Tomatoes800g
- Olive Oil2 EL
- Saltnach Geschmack
- Black Peppernach Geschmack
Instructions
- 1
Cut the pancetta into fine strips, dice the shallots, and chop the garlic fine. Grate the pecorino and get the chile rings and chopped parsley ready.
- 2
Brown the pancetta in olive oil until the fat turns translucent and the smell fills the kitchen. Add the shallots, garlic, and chile and sweat them briefly.
- 3
Add the diced tomatoes and let the sauce reduce gently while the rigatoni cook in plenty of salted water until al dente.
- 4
Stir the butter and half of the cheese into the sauce until it glistens. Fold in the pasta with a little cooking water and serve it scattered with the remaining cheese and fresh parsley.
NutritionPer serving
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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