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Spaghetti all'Amatriciana

Spaghetti all'Amatriciana

    

Alla Amatriciana [alla matriˈtʃaːna] is the folk name for a traditional Italian pasta sauce based on salted dried pork bacon, tomatoes and pecorino cheese. It can also be used with other types of pasta, e.g. bucatini.

recipe,photo-recipe,tomatoes,pork jowl - Guanciale,Pecorino cheese,Pasta,Italian cuisine,Seasonal recipes

Pasta

Italian cuisine

Cook

No. of servings

2

Ready in

25 min.

Difficulty

medium

 

 

Recipe

1. 

pasta - Spaghetti 5 oz (140 g)  water 1.6 quart (1500 ml)  salt 1 tsp

Cook spaghetti (as directed) in boiling salted water for about 5 minutes.

2. 

pork jowl - Guanciale 1 oz (30 g)  olive oil 2 tbsp

Fry the diced bacon on oil until golden brown.

3. 

onion 2 oz (60 g)

Add the finely chopped onion and fry until glassy.

4. 

tomatoes 7 oz (200 g)  ground black pepper 0.25 tsp  chilli flakes 1 pinch

Add finely chopped tomatoes to the pan. Season and mix.

5. 

dry white wine 6.75 tbsp (100 ml)

Add white wine. The liquid evaporates gradually, the sauce is reduced and gets the color from tomatoes.

6. 

Add the almost cooked pasta to the pan together with a little water in which they were cooked. Coat the spaghetti (or bucatini) well in the sauce and cook. Season with salt.

7. 

parsley leaves 2 tbsp

Remove from the heat and mix in the chopped parsley.

8. 

Pecorino cheese 0.75 oz (20 g)

Serve sprinkled with grated hard cheese.

Bon appetit!

Ingredients

Pecorino cheese0.75oz20grams
chilli flakes1pinch1pinch
dry white wine6.75tbsp100milliliters
ground black pepper0.25tsp¼teaspoon
olive oil2tbsp2tablespoon
onion2oz60grams
parsley leaves2tbsp2tablespoon
pasta - Spaghetti5oz140grams
pork jowl - Guanciale1oz30grams
salt1tsp1teaspoon
tomatoes7oz200grams
water1.6quart1.5litre

 

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