Bucatini all'amatriciana
|
|
(typical food from the town
Amatrice-Rieti)
|
|
200 gr
thick-sliced pancetta or bacon cut in
cubes, 1 medium onion, finely chopped, 1/2 tsp red pepper flakes, 300gr
peled tomatoes, salt to
taste, 500gr di bucatini (also known
as perciatelli), 2 TB
extra-virgin olive oil, 4 TB grated
pecorino romano cheese. |
|
While water
for pasta boils, heat oil in a large skillet. Add pancetta or
bacon and cook several minutes until light brown and crispy.
Add onion to skillet and sauté over medium heat until
softened, about 5 minutes. Add red pepper and cook for about
half a minute. Stir in tomatoes and desired amount of salt
(not very much, because pecorino romano cheese is salted).
Simmer for about 10 minutes over low heat to blend flavors.
Cook
pasta in salted water until al dente (use only
true italian pasta, not others). Serve with sauce and
grated cheese.
Secret: when bacon or pancetta are brown and crispy add 1/3
glass of white wine and let evaporate it.
|
|
