Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Sauce
Spaghetti
How it's done
Sauce
Gently fry the guanciale in a wide, non-stick frying pan until crispy. Remove the guanciale, set aside. Leave approx. 3 tbsp of the cooking oil in the pan, pour away the rest. Crush the tomatoes between your fingers, add them to the same pan and simmer for approx. 15 mins. Season the sauce.
Spaghetti
Cook the spaghetti in boiling salted water until just al dente. Set aside approx. 100 ml of the cooking water, drain the spaghetti. Add the spaghetti to the sauce along with the reserved cooking water, cook until al dente while stirring. Mix in the reserved guanciale and pecorino just before serving.
| Note: | You can find guanciale in larger Coop stores or at coop.ch. |
|---|---|
| Tip: | If you want to give the dish a little bit of a kick, you can add a dried chilli pepper to the sauce as it simmers. |
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