Amatriciana spaghetti is a regional dish from Amatrice, Italy where it takes its name.
It is believed to have been the main dish of shepherds in that region.
- Prep: 10 minutes
- Serves: 4
- Cook: 25 minutes
- Difficulty level: easy
- 320 g spaghetti
- 400 g peeled tomatoes
- 150 g amatrice bacon (or just bacon)
- 75 g pecorino romano cheese for grating
- salt to taste
- extra virgin olive oil to taste
- 1 fresh chili
- 50 g white wine
First, prepare a pot with water and place it to boil.
For the sauce take the bacon, remove the rind and chop it into slices and then square them off into bite-size pieces.
Heat a drizzle of olive oil in a pan, preferably steel, and add the whole chili 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, pour 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 or a fork directly inside the cooking base.
Cooking the sauce for about 10 minutes.
At this point, the water in the pan will have boiled, then pour the spaghetti and cook them for the amount of time stated on the package.
Add salt to the sauce, remove the red pepper from the sauce and add the strips of bacon stirring well to blend.
Once the spaghetti is 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 and your Amatriciana spaghetti is ready to be served.
For an alcohol-free recipe just use water instead of wine.