Linguine Alla matriciana
Suggested material offered in store
Ingredients
A recipe from the Lazio region, Elena's native village
500gr fresh pasta or 1 packet of Stefano's linguine pasta
300gr of guanciale (pork cheek,dried) cut in fine juliennes*.
1 whole peperoncino
1 jar of Stefano's tomato basil sauce or arrabbiata sauce
Fresh basil leaves
Clove of garlic (if desired)
Salt, for the pasta cooking water
Preparation
Make your own fresh pasta (see video)
In a large pot, bring the water to a boil, then add salt.
Heat a 28cm Julienne Granit sauté pan and add the guanciale, peperoncino and whole garlic clove (if desired)
Cook until the guanciale is crispy. Remove garlic clove and peperoncino if used.
Add tomato sauce, mix well, and add basil leaves. Reduce heat to low and cover.
When the water boils, add the pasta and cook for 20 seconds if using fresh pasta. If using commercial pasta, follow the manufacturer's instructions.
Drain pasta and add to sauce.
Mix well and serve.
Garnish with grated romano cheese
- If you can't find guanciale, you can use pancetta.
- Guanciale makes a difference in this recipe
- The brand of guanciale is Fumagalli (available at Fumagalli in Little Italy)
'A simply amazing recipe!' Elena
Yield
4 servings.
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