Yellow Amatriciana

Preparation

1. 1
   Step 1

   Cut 150 g of guanciale into strips or cubes.

2. 2
   Step 2

   In a non-stick pan, melt 1 knob of lard.

3. 3
   Step 3

   Add the guanciale and a pinch of pepper to the pan.

4. 4
   Step 4

   Sauté the guanciale until the fat becomes translucent and crispy.

5. 5
   Step 5

   Wash 400 g of yellow cherry tomatoes and cut them in half.

6. 6
   Step 6

   Add the cherry tomatoes to the guanciale in the pan.

7. 7
   Step 7

   Add a pinch of salt and cook the sauce for 10 minutes.

   Timer · 10 min
8. 8
   Step 8

   Bring a pot of salted water to a boil and cook 320 g of pasta.

9. 9
   Step 9

   Drain the pasta al dente.

10. 10
    Step 10

    Add the pasta to the cherry tomato and guanciale sauce.

11. 11
    Step 11

    Toss everything with 50 g of grated Pecorino cheese before serving.