Spaghetti all'amatriciana
first courses from Italy - Lazio
spaghetti amatriciana
spaghetti amatriciana
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
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.
preparation
step 1
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.
step 2
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.
step 3
Add the pepper grinding it at the time.
step 4
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)
step 5
Cook for a few minutes and season with salt. We do well to thicken the sauce that should be well restricted.
step 6
Boil the spaghetti in boiling salted water slightly less than usual and scoliamoli al dente.
step 7
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.
step 8
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.