RomanItalian
Amatriciana Sbagliata
by Marco Rufini · 181K subscribers on YouTube
A wrong version of the classic Amatriciana, using onion which is not in the original recipe. The chef demonstrates how to render guanciale, finely slice onion without tears, and finish with pecorino.
- Cook
- 14 min
- Difficulty
- easy
Ingredients
7 items- Guanciale
- OnionWet the onion and hands to avoid tears when cutting.
- Chili Pepper
- Pomodoro Gran RiservaWhole canned tomatoes, cut into pieces.
- Mezzo PaccheroPasta shape; cook al dente.
- SaltFor the pasta water.
- Pecorino di AmatriceGrated, for finishing.
Method
- Heat a pan and add the guanciale to render and sweat.
- Cut the onion: score it lengthwise, then crosswise to get thin slices.
- To avoid crying, wet the onion and your hands before cutting.
- Add the sliced onion to the pan with the guanciale.
- Add chili pepper.
- Bring salted water to a boil for the pasta (mezzo pacchero).
- Add whole pieces of tomato (pomodoro gran riserva) to the sauce.
- Cook the sauce for about 14 minutes, adding pasta water if it dries out.
- Drain the pasta, reserving some pasta water.
- Add the pasta to the sauce and toss for about 2 minutes.
- Turn off the heat, add grated pecorino, and stir.
- Let the pasta rest for a couple of minutes.
- Plate and finish with more pecorino.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
