Recipe Spaghetti Amatriciana
400 g of bucatini (or spaghetti)
300 g of peeled tomatoes (in season 4-5 ripe red tomatoes)
150 g of jowl bacon thick sliced
60-70 g of grated pecorino (mild and not too salty)
1 red pepper
1/2 cup of dry white wine
extra virgin olive oil
salt and pepper
Bring to the boil the water for the pasta. Meanwhile, cut the bacon into cubes eliminating the hard parts (rind), put on the fire a frying pan and when it is hot, combine the bacon and let it cook on low heat with a little oil. Add the tomatoes, peeled and chopped and cook over high heat for about ten minutes; season with salt, pepper and remove from heat. As soon as the water bubbles, add the salt and the pasta to cook it. Drain the bucatini “al dente”, season with the sauce, sprinkle with cheese and mix everything. Bucatini all’amatriciana
To better appreciate the dish, put the pasta Amatriciana in the dishes and add more grated cheese before serving. Enjoy this delicious recipe with family and friends, accompanied by a good glass of Italian wine! Buon appetito! !
If you want to learn this and many other recipes of our cuisine, remember that the Galilei Institute offers Italian cooking courses in
atto, metti i bucatini all’Amatriciana nei piatti e aggiungi altro pecorino grattugiato prima di servire. Godetevi questa deliziosa ricetta in compagnia, accompagnata da un buon calice di vino italiano! Buon appetito! !
Se volete imparare questa e molte altre ricette tipiche della nostra cucina,
Posted by: Istituto Galilei