Spaghetti to the Traditional Amatriciana

Name: Spaghetti to the Traditional Amatriciana
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 Portionen
Ingredients: 75 g Pork cheek (guanciale); 250 g Ripe or canned tomatoes; 50 g Pecorino cheese; 250 g Spaghetti; 1 piece Chili pepper a piece; 1 chorreón White wine; 1 al gusto Salt

Pastas

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Cook Time

35 min

Servings

Difficulty

Easy

Prep Time

25 Min

Description

This spaghetti Amatriciana recipe is an Italian cuisine classic, and with the Thermomix® it is even easier to prepare! The key is in the guanciale (or pork cheek), which gives the sauce a unique flavor. If you can't find guanciale, you can use pancetta, although the flavor will not be exactly the same. The homemade tomato sauce, the spicy touch of the chili pepper and the grated pecorino cheese complete this delicious and comforting dish. Perfect for a quick and tasty meal any day of the week! I always add a little more pecorino cheese at the end, I love it!

Ingredients (7 ingredients)

75 g Pork cheek (guanciale)
250 g Ripe or canned tomatoes
50 g Pecorino cheese
250 g Spaghetti
1 piece Chili pepper a piece
1 chorreón White wine
1 al gusto Salt

Preparation (6 steps)

Prepare the guanciale

75 g of pork cheek (guanciale) in strips and place in a pan. Add a piece of chili pepper. Cook over medium heat until the guanciale is golden brown and crispy. Remove the guanciale and reserve, leaving the fat in the pan.

Add the white wine

Thermomix® Setting

2 min/212°F/Speed 1 100

To the pan with the guanciale fat, add a splash of white wine. Cook for 2 Min./100°C/Stufe 1, without the measuring cup, so that the alcohol evaporates.

120

Prepare the tomato sauce

Thermomix® Setting

15 min/212°F/Speed 2 100

Add 250 g of ripe or canned tomatoes, finely chopped, to the pan with the fat and wine. Cook for 15 Min./100°C/Stufe 2, without the measuring cup, until the tomatoes fall apart and the sauce thickens. Remove the chili pepper.

900

Integrate the guanciale

Thermomix® Setting

5 min/194°F/Speed 1 90

Incorporate the reserved guanciale into the tomato sauce. Cook for 5 Min./90°C/Stufe 1, with the measuring cup, to integrate the flavors.

300

Cook the pasta

While the sauce is being prepared, cook 250 g of spaghetti in a pot with plenty of boiling water with salt, following the package instructions, until they are al dente.

Serve

Drain the spaghetti well and serve on plates. Add a tablespoon of grated pecorino cheese to each plate and cover with the Amatriciana sauce. Serve with more grated pecorino cheese separately.