When pancetta and tomatoes meet eachothers...
Posted by Irene on 15/11/2018

When pancetta and tomatoes meet eachothers...

Amatriciana recipe

Amatriciana? or Matriciana? Well, this is another of those culinary-slash-etymological Italian domestic feuds that divide the country. And the closer you get to the Latium boundary lines the more oversensitive people are about this matter.
Amatrice is the village in Latium where this sauce has the origins. Both names have the same meaning: “the Amatrice way”. “Amatriciana” in official Italian language, “Matriciana” in Roman dialect. So both are correct.
You can easily find a lot about this subject on the internet yourself. But no matter how good can anybody be at googling things, for sure nobody will ever find out how and when some anonymous guy, in a small village lost in the centre of Italy, had the potty idea of throwing some chopped tomatoes on top of the frying guanciale and started bragging to his neighbors about it, turning a masterpiece into a legend.

Ingredients  for 4 persons:
17 oz bucatini pasta or spaghetti
1,2 lb pork jowl, not much salted and well aged
4 grated Pecorino Romano cheese 
hot chili pepper
4 tomatoes
salt (optional)

Cut the tomatos in cubes and put them in the pan with some olive oil. Cook it for about 10 minutes.
Cut the jowl in thin strips or cubes and cook in a no sticky frying pan without anything.
As the pork jowl starts to melt, add the hot chilli pepper.
When most of the Guanciale is crispy, add the tomatoes.
Cook for about 10 minutes. Turn off the sauce. Taste before adding salt.
Cook the pasta for 8-10 minutes in boiling salted water.
Drain the pasta and toss it in the sauce with the grated cheese.
The taste of the dried pork jowl give by itself the all flavour you need for your best italian pasta ever!