Spaghetti all'amatriciana

Amatriciana is a typical first course of Amatrice's cuisine in the Lazio region, loved all over the world! It's about pasta: bucatini or spaghetti served with the classic amatriciana sauce made with peeled tomatoes, bacon and pecorino. A unique goodness that was born in Amatrice as the main meal of the shepherds.
Spaghetti all'amatriciana
Amatriciana is a typical first course of Amatrice's cuisine in the Lazio region, loved all over the world! It's about pasta: bucatini or spaghetti served with the classic amatriciana sauce made with peeled tomatoes, bacon and pecorino. A unique goodness that was born in Amatrice as the main meal of the shepherds.
Steps
- 1
First of all put the bacon cut into strips (small equal rectangles not too thin) in a pan together with a piece of chilli.
- 2
Heat over high heat (without adding oil) until they are browned, crunchy and golden but not burnt and have released all their oil.
- 3
Then drain the pieces of bacon dabbing them with a paper towel and set them aside in the meantime in the pan with the fat left by the bacon, add the chilli:
- 4
Finally add another 2 tablespoons of oil to the pan, let it heat up, blend with the white wine, when it has completely evaporated, add the peeled tomatoes cut into small pieces (here too you get a fine pulp of small pieces all the same)
- 5
Then let it cook over moderate heat for about 15 - 18 minutes. Finally, add salt
- 6
Then grate the pecorino separately
- 7
Finally, cook the pasta for about 4 minutes (it just needs to soften) Then take it out of the pot (without throwing away the cooking water) and place it directly in the sauce pan with 3 - 4 tablespoons of cooking water:
- 8
Leave to finish cooking the pasta in the pan by risottando the spaghetti, if necessary, add more pasta cooking water to make them creamy.
- 9
When cooked, add the grated pecorino, stir over the heat off to mix everything, add the crispy bacon, mix everything together.
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