Fusilli all'amatriciana with yellow cherry tomato


Gianluca Galliera

Other Ingredients

q.s. Salt

q.s. Pepper

q.s. Parsley

q.s. Chili pepper

1 Golden onion

60 g Parmigiano Reggiano cheese

q.s. White wine

9 slices Cured Pancetta

500 g Fusilli pasta

For 6 persons.

Cook the fusilli pasta in boiling salted water until al dente.In a pan with evoo sweat the chopped onion; add the pancetta and the guanciale cut into strips, then deglaze with the white wine and season with salt and pepper. Finally incorporate the blended datterini tomatoes and some chilli pepper. Strain the fusilli and toss them in the prepared sauce, add the pecorino cheese sauce and the grated Parmigiano. Complete with a sprinkle of chopped parsley.