From the town of Amatrice in central Italy comes an iconic pasta named for the town. It’s a dish with an earth-shattering history – literally. The pasta itself is traditionally made with Spaghetti rather than other shapes which have become more popular in recent years. The key ingredient though is Guanciale which is cured pork jowl. The guanciale is cut into strips and fried till crispy, white wine is added to deglaze the pan and then whole peeled tomatoes and a chili are added and the sauce is reduced. When the spaghetti is ready it’s added to the sauce along with Pecorino Romano and tossed to combine. The pasta is plated up and more Pecorino Romano is added. It’s simple, but not simplistic. The flavors work perfectly together to create one of the most delicious pasta dishes you’ve ever had. Join Chef G.S. Argenti as he shows you step-by-step how to make this iconic dish. You’re going to fall in love with the first bite.
