RomanItalian
Sciavatelli alla Matriciana
by Gambero Rosso · 452K subscribers on YouTube
A classic Roman pasta dish with handmade sciavatelli pasta, crispy guanciale, pecorino cheese, and a rich tomato sauce.
- Difficulty
- easy
Ingredients
9 items- Guanciale
- Cotica del GuancialeThe rind of the guanciale, adds extra flavor
- Peeled TomatoesWhole peeled tomatoes
- Pomodori FrullatiCrushed or blended tomatoes
- Red WineFor deglazing
- Fine Salt
- Chili PepperDried chili pepper, to taste
- SciavatelliHandmade cavatelli-style pasta, also called sciavatelli
- Pecorino RomanoFor serving and mantecatura
Method
- In a pan, render the fat of the guanciale over low heat.
- Add the diced guanciale and cook until it becomes transparent and crispy.
- Add the cotica (guanciale rind) and let it render.
- Season with salt and chili pepper, then deglaze with red wine and let the alcohol evaporate.
- Add peeled and crushed tomatoes, and let the sauce reduce.
- Cook the sciavatelli pasta in boiling salted water for about 2 minutes until it floats.
- Transfer the pasta to the pan with the sauce and toss well.
- Remove from heat, add grated pecorino romano cheese and emulsify until creamy.
- Serve with an extra sprinkle of pecorino and a piece of crispy guanciale on top.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
