Pasta all’amatriciana
Pasta met tomaat en guanciale
Toscanini, p. 174
Ingredients
- Extra vergine olijfolie
- Kleine ui
- Guanciale of pancetta
- Gedroogde chilipeper
- Witte wijn
- Gepelde tomaten
- Pecorino
- Rigatoni, spaghetti of bucatini, gedroogd
- Zout en versgemalen zwarte peper
Capture the full recipe from the book
Open Toscanini at page 174 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.
Download on the App Store