A name, a tradition, a true institution. A dish recognized by the MIPAAF (Ministry of Agricultural, Forestry, and Food Policies) with the STG (Traditional Specialty Guaranteed) label. Curious to learn how to make this spaghetti al cartoccio? Read the recipe!
- 500g of Armando Pasta spaghetti
- 240 g of bacon
- Half a glass of white wine
- 200 g of pecorino cheese
- 12 coppery tomatoes
- Black pepper to taste
- Salt to taste
- Chili pepper to taste
Bring a pot of water to a boil. Meanwhile, dice the guanciale and brown it over low heat without adding any fat. Once the guanciale is nice and crispy, add the wine and let it evaporate.
At this point, the water will have reached a boil, so wash the tomatoes, make a light cross-shaped cut on the top and place them in the water for about 15 seconds.
Dry them (be careful not to burn yourself!) and peel them. Place the guanciale in a bowl and set aside. Quarter the tomatoes, discarding the white pith, and add them to the pan where you browned the guanciale.
Now mash them with a whisk or wooden spoon. Cook for at least 20 minutes over low heat. Halfway through cooking, add salt and black pepper (if you have a mortar, use peppercorns; the flavor is much better).
Cook the spaghetti in the same water you cooked the tomatoes in, making sure to salt it appropriately.
In the meantime, finely grate the pecorino.
Drain the spaghetti al dente and pour it into the tomato sauce, add 90% of the guanciale and stir for about 1 minute over medium heat.
Turn off the heat and continue stirring for another minute. Add the pecorino and a ladle of the cooking water, stirring again until the pecorino is absorbed, and serve on a sheet of aluminum foil rolled up and shaped into a "boat" shape for a more vintage look.
Finally, add a sprinkling of grated pecorino, guanciale and, if desired, a little chilli pepper.
NB: I know full well that traditional dishes should not be touched and I apologize for leaving you hanging until the last minute.
Enjoy your meal! Try it, you won't regret it!
