Spaghetti in Amatriciana Sauce
Today it is one of the most famous pasta sauces from Italian cuisine. It may not be so common in Estonian restaurants and home dinner tables yet, but it is delicious and unique food that is worth trying. Pancetta ham is suitable for this purpose, but smoked bacon is also very suitable. This food is often made using bucatini-type pasta but is traditionally made with spaghetti at the birthplace of the food, Amatrice in the Lazio region. The period between 19 and 20th centuries is considered to be the beginning of the recipe.
Preparation time: 30 min
Level: easy
Serves: two
Ingredients:
250 g of dry spaghetti
150 g pancetta of ham or raw, smoked bacon
400 g jar of crushed tomatoes
100 g of pecorino romano cheese or parmesan
one medium onion, finely chopped
100 ml of dry white wine
a handful of chopped fresh parsley
for frying olive oil
for seasoning black pepper and sea salt
just in case keep a cup of pasta boiling water to add to the food if it appears too dry
Preparation:
1. Boil the spaghetti in plenty of salted water according to the instructions recommended by the manufacturer
2. Cut the pancetta or bacon into strips and fry in olive oil for a few minutes over medium heat
3. Add canned tomatoes and white wine, chopped onion and boil for a few minutes
4. Add parsley and spaghetti, grate the cheese finely and add to food. Leave some cheese to serve to shake on top of the food. Stir and cook for a few minutes. Season with salt and black pepper.
5. If there is a shortage of liquid, add a little paste boiling water.
When serving, add black pepper and grated parmesan if desired.
Done !!!
