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

Basil

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.

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