400 Gr. High qualities spaghetti semolina pasta italian production.
Raccommended pasta Setaro
250 Gr. Guanciale
NB: Don't use the bacon beacuse it's made from pork's belly and it's
too salty and alters the flavor. The Guanciale is derived from snout of
th pork. It's a more noble fat with more delicate taste and it's
scented. This's the most important ingredient for preparation of
Matriciana. Whit out this it's not Matriciana Sauce.
500 Gr. Casalino tomato also called Spagnoletta tomato, fresh, red and
ripe. Alternatively is recommended a box of peeled tomatoes GRAZIELLA
or SAN MARZANO.
150 Gr. Pecorino
of Amatrice, the taste is very delicate, not salty and lightly
spicy (Avoid pecorino romano because it’s too strong and salty. It
alters the flavor)
1 Tablespoon of lard that was used, at the time, because its taste is
sweet and delicate. It also served as lubrificant for iron pans ( do
not use oli, with its acidity alters the flavor)
1 Red chili not too spicy
1 Handful of salt to pasta