- Serving: For 4 People
Spaghetti amatriciana – traditional recipe
Ingredients
- 400 gr of spaghetti
- 120 g of Amatrice bacon
- 350 g of San Marzano tomatoes
- 80 g of pecorino romano cheese
- 1 glass of white wine
- salt
- black pepper as needed
- extra virgin olive oil
- chili
Instructions
Cook the pork cheek cut into strips until it is crispy, adding a chilli pepper and fading with white wine. Attention to this phase: the pillow should be crunchy outside, but soft inside. Once ready, remove it from the pan and let the tomatoes go into the pork fat, which you will have previously boiled, peeled and cleaned from the seeds.
Cook adding salt and pepper.
Let the sauce reduce, and once the pasta is ready, toss over the heat with a ladle of cooking water, the pecorino and the bacon. Serve immediately with a basil leaf to decorate.
Enjoy your meal!
