Amatriciana sauce by Chef Cristiano Tomei

Tomei amatriciana

Cristiano Tomei, chef and owner of the “L'Imbuto” restaurant in Viareggio, presents an innovative Amatriciana recipe.
Ingredients for 4:

- 150 g Pecorino cheese water (see recipe below)
 150 g guanciale
 150 g Pecorino cheese
 300 g peeled tomatoes
 Dried chilli peppers
 Fine grained salt
 Coarse salt
 600 g Monograno Felicetti spaghetti
Procedure

For the Pecorino cheese water: put some Pecorino cheese rinks in 150 ml cold water and leave the mixture in the fridge for a day.

Put the guanciale, along with all its surface spices, in a pot, without adding any additional oil. Cook the guanciale over high heat so that the lean parts don’t become too crisp.

Cook the spaghetti in salted boiling water, stirring only at the start and at the half waypoint.
Puree and then strain the tomatoes, add to guanciale. Simmer until the sauce thickens and then add add chilli pepper and the Pecorino cheese water. Continue cooking the sauce until it thickens, and keep warm.

Drain the pasta, toss with the sauce and plate. Dust with grated Pecorino cheese.

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