Get cooking with Simone & Viviana, the much-loved Italian cooking duo known for their passion for authentic Italian flavours, family traditions, and bringing a little fun into the kitchen!
Ingredients:
- 4 kg dry mezze maniche
- 2.27 kg guanciale, cut into strips or small batons
- 13.33 kg peeled tomatoes (pelati)
- 1⅓ bottles dry Prosecco
- 933 g Pecorino Romano, finely grated
- Salt, as needed
- Freshly ground black pepper, as needed
Method:
- Render the guanciale
Place the guanciale in a large cold pan or pot and cook over medium heat. Let the fat render slowly until the guanciale is golden and lightly crisp. - Deglaze with Prosecco
Pour in the dry Prosecco and let it reduce until most of the alcohol has evaporated. - Add the tomatoes
Crush or blend the pelati to your preferred texture, then add them to the guanciale. Bring to a gentle simmer. - Cook the sauce
Simmer until the sauce has reduced and developed a rich flavour. Season with black pepper. Be careful with salt, as both the guanciale and Pecorino are already salty. - Cook the pasta
Cook the mezze maniche in plenty of salted boiling water until very al dente. Reserve some pasta water before draining. - Finish the pasta in the sauce
Add the pasta to the Amatriciana sauce and finish cooking it in the sauce, adding pasta water as needed to loosen and emulsify. - Add the Pecorino
Remove from direct heat or reduce to very low heat. Gradually fold in the Pecorino Romano, adding a little pasta water if necessary to keep the sauce creamy and glossy. - Serve
Finish with extra Pecorino Romano and freshly ground black pepper.