RomanItalian
Baccalà Amatriciana
by Federico Fusca Chef · 332K subscribers on YouTube
A creative twist on the classic Roman amatriciana, using salted cod (baccalà) together with crispy guanciale, tomato passata, and pecorino romano, served over rigatoni.
- Difficulty
- medium
Ingredients
6 items- Guancialecut into strips
- Salt Codrehydrated, filleted, cubed
- Black Pepperto taste
- Tomato Passata
- 1/2 kgRigatoni
- Pecorino Romanoto taste, grated
Method
- Cut the guanciale into strips and render it slowly in a pan until crispy.
- Take a piece of rehydrated baccalà, fillet it, and cut into cubes.
- Fry the baccalà cubes in the rendered guanciale fat.
- Add black pepper and tomato passata to the pan.
- Cook the sauce for 10 minutes, then turn off the heat.
- Add the crispy guanciale on top of the sauce.
- Cook half a kilogram of rigatoni until al dente.
- In the last two minutes, transfer the pasta to the sauce pan and risottare (finish cooking together) with a splash of pasta water.
- Add pecorino romano to taste and mantecare (emulsify) vigorously.
- Serve with an extra sprinkle of black pepper and more 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.
