Cooking In Quarantine | Pici Pasta | Amatriciana Sauce (CORONAVIRUS SPECIAL)

guanciale

🥗Healthier: pancetta

💰Cheaper: bacon

Pancetta offers a similar flavor profile, while bacon is more accessible.

pecorino cheese

🥗Healthier: parmesan cheese

💰Cheaper: grated cheese blend

Parmesan is lower in fat and more widely available.

Prepare a sterilized surface and bring together the ingredients in a tray.

Add 200 grams of strong white flour to the tray.

Add a generous glug of olive oil to the flour.

Add a generous pinch of salt to the mixture.

Pour in 100 ml of lukewarm water and gently work the ingredients together to form a dough.

Tip the dough out onto a clean surface and knead for about 7 minutes until smooth.

Wrap the dough in cling film and leave it to rest in the fridge for about 1 hour.

After resting, unwrap the dough and roll it out on a floured surface to about half a centimeter thick.

Slice the rolled dough into thin strips to form the pici pasta.

Toss the cut pici in flour to prevent sticking and shape them into nests.

If not using immediately, the pici can be stored in the fridge for up to 24 hours.

Bring a large pot of water to a boil for cooking the pasta.

In a large frying pan, add pancetta to a cold pan and turn on the heat to render the fat.

Once the pancetta starts to render, add peeled and bruised garlic to the pan.

Cook until the pancetta is crispy and the garlic is browned, then remove the garlic.

Add canned tomatoes to the pan and let simmer for about 15 minutes.

Add a pinch of black pepper and chili to the sauce, adjusting salt as needed.

Drop the pici pasta into the boiling water, ensuring to stir to prevent sticking, and cook for about 5 minutes.

Drain the pici, leaving a little pasta water, and add it directly to the sauce.

Toss the pasta in the sauce until well coated and glossy, adding more pasta water if necessary.

Serve the pasta topped with freshly grated pecorino romano cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens