The secret to perfect all'Amatriciana revealed

[@cookingwithmimmo]

So good this recipe

[@ChrisNilsonGorgott]

Thanks Mimmo 🙏

[@mikaellarsson7932]

As always, super nice, Christian. This sugo is very good and simple to cook. I agree with the penne. Guanciale is quite common here in Romania, made as in Italy. Well, pork is king here. We also have jumari de porc which is very much like the fried guanciale, but not necessarily from only cheek, mostly a snack or starter. I love all kinds of pecorini, also the matured ones. A bit more hard to find, but there are some shops and online, no problem. I know you know your Italian kitchen, maybe puttanesca or spaghetti alle vongole or braciole another time?

[@ChrisNilsonGorgott]

Tack Micke, yes there will for sure be more Italian food coming 😉👍 Pork sure is the king, just had an amazing pork chop for dinner at a restaurant here in Zurich, love good pork!

[@user-zo7qs1hz4c]

You always have amazing produce at hand. It would be really interesting to have a hands on guide of how you approach procuring the goods for your recipes

[@user-zo7qs1hz4c]

or is the trick just going to globus😂?

[@ChrisNilsonGorgott]

No, not the trick, bit works for most things 😉 Bit for this one I found a small Italian shop that had amazing charcuterie

[@suzifbc9351]

Looks delicious 😋

[@ChrisNilsonGorgott]

Thanks Suzi!!!

[@protopigeon]

Beautiful Guanciale and the dish looks delicious! I find if I use a longer knife like a suji it can be easier to prep the pork cheek

[@ChrisNilsonGorgott]

Thank you! Yes, you are right, I was too lazy and just graves the first 🔪 I could get my hands on 😉

[@protopigeon]

👍@@ChrisNilsonGorgott

[@marcoguzzon7477]

Wish all non italians could keep it this simple 😅 i’m not the italian cooking-police, it’s perfectly fine to use non-smoked cured pork belly (pancetta) instead of guanciale or add chili. Btw the one you mentioned without tomato is gricia, which is more like the intersection between a cacio e pepe and a carbonara (the technique is the closer to those two than to amatriciana, it’s an egg-less carbonara or a cacio e pepe with pork)

[@ChrisNilsonGorgott]

Thank you Marco, yes gricia is the one I meant 👍

[@marcoguzzon7477]

Thanks to you for the content!

[@ChrisNilsonGorgott]

It’s a pleasure to hear that you enjoy it!

[@zemekiel]

Needs chili

[@ChrisNilsonGorgott]

Each to their own, but yes, if I feel like it I sometimes add a bit of peperoncino 👍