Episode #302 - Spaghetti all' Amatriciana
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!
Spaghetti all’
Amatriciana
Serves: 4
Prep Time: 10
Cook Time: 30-40 for the sauce,...for the pasta check
the box!
Ingredients (serves 4): 1Lb of bucatini if you are
lucky enough to find them, otherwise spaghetti is
perfect.
1/2 Lb of streaky Bacon (or regular bacon)
2 spoonfuls of Olive Oil
250 g of tomatoes
½ red chilli pepper
100 g of pecorino cheese
Olive Oil, Salt and Pepper Peel the tomatoes, cut into small pieces and drain of all the water; cut the bacon 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!
Buon Appetito
Debi and Gabriele
