Italian
Calabrian Amatriciana
by Federico Fusca Chef · 332K subscribers on YouTube
A spicy Calabrian take on the classic amatriciana, featuring crisp guanciale, a fiery pesto of garlic, chili, 'nduja, and parsley, all tossed with spaghetti and aged pecorino cheese.
- Difficulty
- medium
Ingredients
10 items- Guancialecut into strips
- White Winefor deglazing
- Salsa Rossatomato sauce
- Spaghetti
- 1/2 kgCalabrian Pecorinoaged, for grating
- Garlicfor pesto
- Chili Pepperfresh or dried, chopped finely
- Crema di 'Ndujaspicy spreadable salami from Spilinga
- Parsleyfinely chopped
- Olive Oilextra virgin
Method
- Prepare the spicy pesto: crush garlic in a mortar, then add finely chopped chili pepper, 'nduja cream, finely chopped parsley, and olive oil. Mix well.
- In a pan, render the guanciale until crispy.
- Add white wine to the guanciale and let it evaporate.
- Add the tomato sauce and simmer for a few minutes.
- Cook spaghetti al dente in salted boiling water.
- Transfer the spaghetti to the pan with the sauce, adding some pasta cooking water.
- Grate a generous amount of aged pecorino calabrese into the pan.
- Mantecare (stir vigorously) to create a creamy sauce.
- Serve the spaghetti in a nest, sprinkle with more grated pecorino.
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.
