Description
A dish that in the past was linked to Abruzzo in its white version and that over time thanks to the transhumance of shepherds has come all the way to Lazio, sinking its roots in Amatrice, Lazio and being enriched with tomato sauce by passing “Gricia “ and “Amatriciana” and becoming a great classic of Italian tradition.
Suitable for a palate that seeks in taste, the Italian essence made of tomato puree, crispy guanciale, the tastiest pecorino cheese we have in Italy (of course, the Roman one!) and a sprinkling of black pepper.
Recipe for 4 people.
WHAT IS INCLUDED:
Pasta according to availability (long or short pasta) 250g
Pecorino Romano 300g
Guanciale 200g
Tomato puree 500g
(Images are for explanatory purposes only. Products available may vary from day to day).
