Mezze Maniche Rigate All’Amatriciana is a beloved classic from Lazio, a traditional Italian pasta dish renowned for its rich and bold flavors. This recipe relies on a few essential ingredients like guanciale and Pecorino Romano to create a savory and authentic sauce. Perfect for those who want to savor the essence of Italian cuisine, this dish is ideal for family lunches or friendly gatherings.
Prepare the Guanciale: Remove the skin and discoloured parts of the cheek. Cut into strips about 0.5 cm wide. For an authentic taste, avoid replacing the cheek if not necessary.
Cook the Guanciale: Heat a wide skillet, preferably made of cast iron or steel, over medium heat. Add the guanciale directly to the pan (no additional oil is needed) and cook until golden. The fat should turn soft while the lean parts become crispy. Set aside half of the cooked guanciale for garnish.
Make the Tomato Sauce: Add the drained peeled tomatoes to the skillet with the remaining guanciale. Simmer over medium heat for about 20 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
Incorporate Pecorino Romano: Turn off the heat and mix in two handfuls of grated Pecorino Romano to give the sauce a creamy consistency.
Cook the Pasta: Boil the Mezze Maniche Rigate in salted water (1 liter of water and 10 g of salt per 100 g of pasta). Drain when al dente.
Combine Pasta and Sauce: Transfer the pasta directly into the skillet with the Amatriciana sauce. Add the reserved crispy guanciale and toss gently to coat the pasta evenly with the sauce.
Serve: Plate the rigatoni and finish with a sprinkle of grated Pecorino Romano. Serve immediately to enjoy this iconic Italian dish at its best.
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