Spaghetti all’ Amatriciana
Today’s recipe is a classic of Roman cooking: the name comes from Amatrice, a town in Lazio; from here the farmers that travelled down to Rome with their produce, including fresh ewe’s milk cheese (pecorino) and mountain pigs, also imported this way of cooking maccheroni and bucatini. It is not a dish for anyone wanting to slim…but it’s delicious!Even if it is not a traditional Tuscan dish, this is a very popular sauce…at the end, Romans are close neighbors of us, and when it comes to food and wine we’re all big brothers…when it comes to soccer though, well, that’s another story. The most popular version of this dish is prepared with Bucatini, a commond kind of pasta in Italy…but nowhere to be found in our neighborhood! So we cooked spaghetti.
Also, we are happy to introduce you to a magnificent wine, oh life is beautiful when you come across this kind of surprises. Our bottle of Ornellaia made our night a memorable one…sorry, too many adjectives?
Welcome back to the Tuscan Gun, please join us for a Midnight Spaghetti Date!
Serves: 4 / Prep Time: 10 / Cook Time: 30-40 for the sauce... for the pasta check the box!
Peel the tomatoes, cut into small pieces and drain of all the water; cut the Guanciale into cubes and allow to brown in the oil. When the fatty part becomes transparent, drain the cubes with a perforated ladle and put on one side; keep warm.
In the same oil used to brown the bacon, lightly fry the onion and chilli pepper chopped up finely; when these are a golden brown, add the pieces of tomato, a little salt and cook for about 10 minutes, then add the bacon.
Meanwhile, put a pot of salted water on to boil and cook the bucatini, draining when "al dente". Pour the sauce over the bucatini and add plenty of grated pecorino cheese. Fill up your glass of wine, have a toast: Salute!
Debi and Gabriele