RomanItalian
Tuna Amatriciana
by Federico Fusca Chef · 332K subscribers on YouTube
A creamy and delicious take on the classic Amatriciana, using fresh tuna instead of the traditional pork cheek. The guanciale adds richness, while the pecorino creates a creamy sauce.
- Difficulty
- medium
Ingredients
6 itemsMethod
- Cut fresh tuna into small pieces.
- Slice guanciale into slices then into cubes.
- Render the guanciale in a pan until crispy.
- Set aside the crispy guanciale.
- In the guanciale fat, toast the tuna for a few minutes.
- Add a pinch of pepper and set aside the tuna.
- Add tomato passata.
- Cook the spaghetti.
- Return the tuna to the tomato sauce.
- At the end, risotto (add pasta water) and mantecare (emulsify with cheese).
- Add crispy guanciale and a generous amount of grated Pecorino Romano.
- Toss vigorously to create a creamy sauce.
- Serve with plenty of sauce, crispy guanciale, and more Pecorino Romano.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
