Lombrichelli all’Amatriciana

Viterbo, Lazio

Serves 4

The original recipe didn’t have tomatoes so we can assume this is a very old dish probably cooked even before Columbus discovered the New World.

100 gm smoked pig’s cheek (guanciale)

30 gm pancetta

5 tomatoes or 1 tin


Wine vinegar

Olive oil

chilli pepper (hot)

Pecorino cheese (Sheep’s cheese)

  1. Chop the guanciale and pancetta and fry until lightly coloured.
  2. Add a dash of wine vinegar to the pan and allow to evaporate.
  3. Add the chopped tomatoes, basil and chilli.  Cook until all the flavours have amalgamated.  About 30 minutes.
  4. Cook the Lombrichelli in plenty of salted boiling water for about 3 minutes.

You can use bucatini dried pasta, in this case cook according to the instructions on the pack (usually 7 minutes).

Serve with the cheese sprinkled over.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s