Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
- 3 oz Pancetta
- 1 cup Tomato Puree
- 3.5 oz Pecorino Cheese
- 6 oz Long Pasta
- 1 Hot Pepper
This is another regional recipe from Rome, Italy. You can make it spicy adding one hot pepper, or mild leaving the pepper out. The original recipe is made with Guanciale-the cheek of the pork-but since it’s not so easy to procure I’ve substituted it with Pancetta (bacon).
- Prepare all your ingredients and set a pot of water to boil for the pasta. You can prepare the sauce in the time it takes for the water to boil and the pasta to cook. The original recipe is made with a pasta called Bucatini (thick hollow spaghetti). Since they’re not so common, any kind of long pasta will do. I’m using Linguine.
- Slice the pancetta in small strips and put it in a frying pan to cook. It is not necessary to add oil or butter.Cook the bacon until the fat has become transparent. If you prefer it crispier leave it a bit longer. However, it has to remain soft.
- At this point I do the unthinkable and dry the bacon of its fat in a colander over the sink. But you can skip this step in favor of deliciousness.
- Slice the hot pepper in tiny pieces and add it to the bacon. Skip if you don’t like spicy food.
- Add the tomato puree, a pinch of salt, and mix. Again, the original recipe would be with fresh tomatoes, but since I’m still a bit of a kid cooked tomatoes with seeds and skin gross me out and I prefer the creamy puree. Lower the fire to a minimum until the pasta is cooked.
- Dry the pasta and toss it in the pan. Mix while adding about half of the cheese.
- Plate and sprinkle the remaining of the cheese on each plate.
Amatriciana by May-12-2015
Regional Pasta Recipe from Rome, Italy