Pasta alla Amatriciana

This type of pasta is called Amatriciana because it originate from the Amatrice village, in Umbria.

Ingredients for 3 people:

-350g(12.35 oz) of long pasta

-400g(14.11 oz) of guanciale (the cheek part of the pig)

-300g(10.58 oz) of pecorino romano

-700g(24.79 oz) of tomato puree

-1 pink onion

-1 red onion

-1 glass of wine white

Preparation:

1) Cut the guanciale into strips and place them in a pan (wok) and add the lid. Cook over low heat. In the meantime, put a large pot of water to boil.

2) When the fat has melted, add the onions cut into large pieces and leave everything to cook until the onion has become completely transparent.

3) Add the white wine and raise the cooking temperature.

4) When all the wine has evaporated, remove the excess fat and add the tomato puree and leave to cook over low heat for 15 minutes. Turn off the heat and wait for the pasta to cook. Drain the pasta.

5) Place the cheese and the pasta cooked almost al dente on the sauce.

6) Mix and cook everything for another 2 minutes, after which you can serve.

Buon Appetito!!