Amatriciana, a cult dish of Umbrian and Italian cuisine, has many versions, I propose the recipe that my mother handed down to me. Simple dish, quick to prepare, suitable for an impromptu dinner with friends with guaranteed success. To try!
Ingredients (for 4 people)
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Spaghetti 350 gr.
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Guanciale 100 gr. or sweet bacon
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Peeled tomato 400 gr. (one box)
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Extra virgin olive oil 50 gr.
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Salt to taste
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Garlic 1 clove
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Pecorino 50 gr.
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Pepper optional
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chilli pepper to taste
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White wine 100 ml
Matti to brown the diced bacon and chilli pepper in a pan over low heat.
Brown well until the fat of the guanciale is completely dissolved.
Add the white wine and let it evaporate.
Remove the browned guanciale from the pan and set it aside in a small bowl. In the pan sauce, add a clove of garlic and brown.
Add the tomato that you have previously mashed.
Cook for 5 minutes. Remove the garlic.
Add the crispy bacon to the sauce and cook over low heat to flavor for 2-3 minutes.
Add the spaghetti to the sauce and the pecorino cheese.
Always stir over low heat to melt the cheese for 2 minutes.
You can serve. A sprinkling of pepper if you like, a little more pecorino cheese and enjoy!
"Not all of our past becomes tradition, but only what can be useful today." (Marco Aimè, writer)