Yellow Amatriciana

Meat 30 min 4 servings Easy ~580 kcal

by Tavolino

A creative twist on the classic Amatriciana that uses sweet yellow cherry tomatoes and black pepper instead of chili flakes, creating a unique contrast in both color and flavor.

Ingredients

Pasta 320 g
Guanciale 150 g
Yellow cherry tomatoes 400 g
Grated Pecorino cheese 50 g
Lard 1 knob
Salt to taste
Pepper to taste

Preparation

1
Cut 150 g of guanciale into strips or cubes.
2
In a non-stick pan, melt 1 knob of lard.
3
Add the guanciale and a pinch of pepper to the pan.
4
Sauté the guanciale until the fat becomes translucent and crispy.
5
Wash 400 g of yellow cherry tomatoes and cut them in half.
6
Add the cherry tomatoes to the guanciale in the pan.
7
Add a pinch of salt and cook the sauce for 10 minutes.
8
Bring a pot of salted water to a boil and cook 320 g of pasta.
9
Drain the pasta al dente.
10
Add the pasta to the cherry tomato and guanciale sauce.
11
Toss everything with 50 g of grated Pecorino cheese before serving.