Updated: May 16, 2020
Preparation: 10 Minutes
Cooking: 25 Minutes
Portion: 6 Persons
Spaghetti 320 g Peeled tomatoes 400 g Bacon 150 g Roman pecorino cheese or Parmesan Cheese for grating 75 g Salt to taste Extra virgin olive oil to taste Fresh chili 1 White wine 50 g
First boil the water to cook the pasta, then salt it to a boil.
You can then dedicate yourself to the sauce: take the bacon, remove the rind and cut it into slices of about 1 cm thick; reduce the slices into strips by about half a cm. At this point, heat a drizzle of oil in a pan, preferably steel, and add the whole chilli and the bacon cut into strips; brown it over low heat for 7-8 minutes until the fat has become transparent and the meat crisp; stir often, taking care not to burn it.
When the fat has melted, blend with the white wine, raise the heat and let it evaporate. Transfer the strips of bacon to a plate and keep them aside, pour the peeled tomatoes into the same pan: fray them with your hands directly inside the cooking base, continue cooking the sauce for about 10 minutes. At this point the water in the pan will have come to a boil, then pour the spaghetti and cook them al dente. In the meantime, add salt, remove the chilli from the sauce, add the strips of bacon in pan and mix to mix. Once the spaghetti are cooked, drain and add them directly to the pan with the sauce.
Sauté the pasta very quickly to mix it well with the sauce, if you like pasta al dente you can turn off the heat otherwise pour a little water from the pasta to continue cooking.
Finally, sprinkle with grated Pecorino or Parmesan, your Amatriciana spaghetti is ready to be served! Storage:
Amatriciana Spaghetti can be stored in an airtight container in the refrigerator for a day at most. Freezing is not recommended.
Enjoy & Share It!