first courses from Italy - Lazio
translated by Italian with
And an ancient recipe that contemplates the use of very few ingredients but they must be right: a pillow amatriciano and pecorino of Amateur which differs from that of the Romans because it is more delicate and less savory.
First we cut the bacon into strips and let brown on a fairly high heat in a skillet (preferably iron) very warm with the extra virgin olive oil.
When taking color and begins to curl we take one small piece, scoliamo and put aside, the rest sfumiamo with white wine and let evaporate the alcohol for a few seconds.
Add the pepper grinding it at the time.
Add the red pepper, join the pillow in the pan the tomatoes (I used a homemade passed but you can use the tomatoes or fresh tomatoes but sbollentandoli prior to removing the skin)
Cook for a few minutes and season with salt. We do well to thicken the sauce that should be well restricted.
Boil the spaghetti in boiling salted water slightly less than usual and scoliamoli al dente.
Let's put them in the pan with the sauce and let flavor. we remove the pan from the heat and add the cheese and if you need a little 'cooking water from the pasta.
Impiattiamo creating a nest of spaghetti with the help of a spoon and a fork, add on a bit 'of bacon we had put aside (to give more crispness) and a sprinkling of pecorino.