Spaghetti all'amatriciana
Ignore the fact that those in the photo are pennette and not spaghetti, that's all I had that day.
Served with simple green salad.
Ingredients for 2
- ¾ oz Pecorino romano cheese preferably or Parmesan
- Fresh chili pepper (as many as you'd like)
- ⅛ cup Extra virgin olive oil
- 1 ¾ oz Guanciale preferably or Bacon
- ⅛ cup White wine
- 5 oz tomato purée
- 6 oz Spaghetti or similar long pasta
- (optional) Extra pecorino romano or parmesan
- Salt and pepper, to taste
Side: Simple green salad
- 3 oz spring mix
- ½ cucumber
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
Instructions
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Grate the pecorino and keep it aside.
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Mince the chili pepper(s) and keep it/them aside.
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Cut the guanciale in thin stripes and cook them in the oil with the minced pepper(s) for about 3 minutes on medium/high heat.
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Douse with the wine and turn up the heat. Cook until the alcohol has evaporated.
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Start cooking the pasta.
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Lower the heat to medium and add the tomato purée, some salt and plenty of pepper. Cook for about 15 minutes.
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Make the salad: slice the cucumber and toss it with the spring mix, olive oil, balsamic vinegar, salt and pepper.
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Once finished, drain the pasta and add the sauce and the pecorino/parmesan, mix well and serve immediately. Optionally you can add some pecorino or parmesan on top.