John Myers
Ingredients for 5 servings:
- 250 g guanciale, cut into 5 mm thick slices
- 4 can/n tomatoes, peeled, 400 g each
- 1 ½ small pepperoncini
- 625 g spaghetti
- 1 tbsp olive oil, high quality
- 2 garlic cloves
- 1 shot of white wine
- Pecorino Romano
- salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes
from the show “The Perfect Dinner” on VOX from 19.08.2024
Cut the guanciale into strips. Separate the peeled tomatoes from the juice from the can and season with salt and pepper. Finely chop the pepperoncini and add them. Heat the olive oil in a large pan and fry the guanciale and the crushed garlic cloves over medium heat for about five minutes. Deglaze with a splash of white wine once the guanciale is lightly browned and sauté for another five minutes. Then remove the guanciale and garlic from the pan. Discard the garlic. Add the tomatoes and half a can of tomato juice to the fat released by the guanciale and cook for about 20 minutes. Then add half of the guanciale to the sauce and cook for another 10 minutes. Meanwhile, cook the spaghetti in well-salted water until al dente, then drain. Add to the sauce and toss everything well. Divide among the plates, garnish with the other half of the guanciale and the shaved pecorino, and serve. Daniele prepared this recipe as a main course in the show “The Perfect Dinner” – Day 1 in Cologne – on Monday, August 19, 2024.
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