Amatriciana pasta

 Here we are the recipe of a dish that you can taste in Rome: Bucatini or Spaghetti all’Amatriciana

  • I /2 pound of bucatini(Pasta),

  • 150 g of bacon
  •  a tablespoon of extra virgin olive oil 
  • white wine
  • 6 or 7 ripe tomatoes (SanMarzano tomatoes or Vesuvian tomatoes, as a recipe of CasaChiara,Wonderful Farmhouse in Umbria)
  • a piece of red pepper (or more, if you like spicy)
  • 100g of grated pecorino cheese
  • salt.

And now….

grease the frying pan with a tablespoon of extra virgin olive oil and brown the bacon cut  into small cubes, with pepper.
Sprinkle with white wine, then remove the bacon (to remove excess oil).

 Add the tomatoes, sliced and without seeds (to remove the skins is better to blanch the tomatoes in hot water).
After 2 or 3 minutes add the tomato, put in the pieces of bacon and remove the chili. Reshuffled again for very little time.

Boil the pasta al dente and drain. 

Place in a bowl, add the grated pecorino. Add the sauce and mix. 

Garnish with more cheese if you like.

And….Buon appetito!

The origin of pasta “matriciana” is very old, straight from the institution of “matriarchy”. It was a dish used only in specific ceremonies that took place during the winter solstice in the mountains of northern Lazio, where the men were not only excluded, but completely unaware.

When they invented Pasta Amatriciana, (from Amatrice town in Abruzzo), this dish was the main meal of the many pastors, but originally was without the tomatoes, and it was called “Gricia”.
With the discovery of the America, and the arrival of tomatoes in Europe, this vegetable was added to the preparation and became “Amatriciana”.

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