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Photographed recipe: umbrichelli all'amatriciana, Italian traditional recipe from Umbria.

Back to the ingredients table

PREPARATION: "school of cuisine"

prepare the umbrichelli by the basic recipe
skin the guanciale and cut to cubes
chop the garlic
fry slightly with a little olive oil
when they are well browned and crunchy, for the wellness of your coronaries, remove the exceeding fat
sprinkle (sfumare) with white wine
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
boil the pasta in abundant salted water stirring often
drain the pasta and saute in the sauce
add a pinch of just pestled pepper
dress the dish with shredded pecorino cheese