Spaghetti all'Amatriciana
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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
Pasta
Italian cuisine
Ingredients
Ingredients
| Pecorino cheese | 0.75 | oz | 20 | grams | |
| chilli flakes | 1 | pinch | 1 | pinch | |
| dry white wine | 6.75 | tbsp | 100 | milliliters | |
| ground black pepper | 0.25 | tsp | ¼ | teaspoon | |
| olive oil | 2 | tbsp | 2 | tablespoon | |
| onion | 2 | oz | 60 | grams | |
| parsley leaves | 2 | tbsp | 2 | tablespoon | |
| pasta - Spaghetti | 5 | oz | 140 | grams | |
| pork jowl - Guanciale | 1 | oz | 30 | grams | |
| salt | 1 | tsp | 1 | teaspoon | |
| tomatoes | 7 | oz | 200 | grams | |
| water | 1.6 | quart | 1.5 | litre |
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.
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.
Bon appetit!