This recipe has an interesting history: it is a typical dish of Orvieto, which brings together the original notes of the region (Umbrichelli pasta) with a very Roman sauce like the Amatriciana. It happens because the history of the two cities have crossed paths for centuries, between invasions, trade agreements, happy marriages… it is an eventful relationship. If you can visit this city that is fascinating, even for its cuisine! Prepare the Umbrichelli according to the basic recipe: it’s worth it! among other things, they are a pasta that can be prepared without any special tools. Despite having the same sauce, umbrichelli differ in flavor from bucatini all’amatriciana as the flavor of homemade and not industrially dried durum wheat pasta is very different and deserves to be tried.
Ingredients for 2 people
- Guanciale bacon: Umbrian spiced 200 grams
- Umbrichelli: 200 grams
- Garlic: 1 piece
- Chopped Tomatoes: 150 grams
- White wine: 1 glass
- Oregano: 1 sprig
- Black pepper: to taste
- Olive Oil: 1 tablespoon
Prepare the Umbrichelli according to the basic recipe: Remove the rind from the bacon and cut it into chunks and chop the garlic. Brown them over low heat, with oil, remove the excess fat. Blanch with the white wine, then add the tomato and oregano and cook the sauce while the pasta is cooking. Boil the pasta in plenty of salted water, turning it often. Drain the umbrichelli and toss in the Amatriciana sauce. Add a nice pinch of freshly ground pepper. Finish the dish with chopped sweet pecorino cheese. Serve hot!