PASTA AMATRICIANA Italiana - How to do "Tutorial 2017"

guanciale

🥗Healthier: pancetta

💰Cheaper: bacon

Pancetta is leaner, while bacon is widely available and less expensive.

Pecorino Romano cheese

🥗Healthier: Parmesan cheese

💰Cheaper: Grana Padano

Parmesan offers a similar flavor profile at a lower cost.

In a skillet, add a drizzle of olive oil and wait for it to heat up.

Add 200 g of diced bacon and fry until crispy, using the bacon's fat to prevent sticking.

Add 2 crushed garlic cloves mixed with some parsley and sauté until fragrant, being careful not to let it brown too much.

Add half a chopped onion (preferably red) and sauté until softened.

Add a small amount of dried rosemary and a pinch of red pepper flakes to taste.

Pour in 200 ml of tomato sauce, preferably made from fresh tomatoes without skin or seeds, and bring to a simmer.

Stir in 100 g of pecorino cheese, or goat cheese as an alternative, and mix well.

Cook the talharim (400 g) separately for 8 to 10 minutes until al dente, then drain.

Carefully add the cooked talharim to the skillet with the sauce, tossing gently to combine without breaking the pasta.

Season with salt and pepper to taste, using a ratio of 10 g of pepper for every kilogram of salt as a guideline.

Plate the pasta by twirling it with a fork and spoon, and garnish with a drizzle of balsamic reduction and a sprig of rosemary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens