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making authentic traditional amatriciana sauce recipe 

amatriciana sauce bucatini

Back to the ingredients table

Making sauce for spaghetti and pasta step-by-step

amatriciana sauce umbrichelli


skin the guanciale and cut to cubes

guanciale salami


guanciale salami

chop guanciale

chop the garlic 

chop garlic 
fry slightly garlic and guancialefrying gianciale and garlic

fry slightly in a little olive oil

draining fat

when they are well browned and crunchy, for the wellness of your coronaries, remove the exceeding fat

sprinkle (sfumare) with white wine when guanciale or bacon is white

sprinkle with white wine
add tomato pulp and oregano

then add the tomato pulp (that you have made chopping the peeled tomatoes) and the oregano and cook the sauce while the pasta is cooking

homemade spaghetti

boil the pasta in abundant salted water stirring often

boiling homemade spaghetti
add pasta to sauce

drain the pasta and saute in the sauce

add a pinch of just crushed pepper

pestle pepper in mortar
add shredded pecorino cheese

add shredded pecorino cheese

amatriciana sauce umbrichelli

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