RomanItalian
Baccalà Amatriciana
by Federico Fusca Chef · 332K subscribers on YouTube
A bold twist on the classic Roman amatriciana, replacing guanciale with salt cod but keeping the pork for depth. Crispy, creamy, and packed with flavour.
- Difficulty
- medium
Ingredients
10 items- Salt CodOne fillet, desalted
- 1 pcsOnionMedium onion, finely chopped
- HabaneroA small piece, to taste
- Chili PepperDried chili pepper, to taste
- GuancialeA few slices, cut into strips then cubes
- Tomato PassataTomato puree, about 1 cup
- Mezze ManicheOr rigatoni, about 400g for 4 servings
- Pecorino RomanoGrated, to taste
- Black PepperFreshly ground, to taste
- White Wine(optional) — A splash, for deglazing (optional)
Method
- Remove the skin from the baccalà fillet and cut the flesh into small cubes.
- Finely chop the onion.
- If using fresh habanero, chop a small amount; have dried peperoncino ready.
- In a cold pan, place the guanciale cut into strips or cubes together with the chopped onion and the chilies.
- Turn the heat to low and let the guanciale sweat and render its fat, caramelizing with the onion, for about 10 minutes.
- Add the baccalà cubes, season with black pepper, and optionally deglaze with a splash of white wine.
- Cook everything for about 10 minutes, stirring occasionally.
- Pour in the tomato passata and cook for another 5 minutes until the sauce thickens slightly.
- Meanwhile, bring a large pot of water to a boil (do not salt, as the sauce is already salty). Cook the pasta (mezze maniche or rigatoni) until al dente.
- Drain the pasta and transfer it to the pan with the sauce. Toss over high heat for about 1 minute.
- Grate a generous amount of Pecorino Romano over the pasta and mix well.
- Serve immediately, finishing with a sprinkle of black pepper.
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.
