Spaghetti all'amatriciana (3)
Instructions
Cut the guanciale (or bacon) or sticks into small pieces (about 2 cm) and roast in olive oil; set aside (must Cook without becoming too dark) and keep it aside to warm.
Saute the chopped onions and the chilli in the cooking fat, add tomato flesh fillets, a few pinches of salt and cook for a few minutes.
Combine the bacon to tomato sauce.
Boil spaghetti in salted water, drain very al dente and toss with the sauce and cheese.
It is recommended that you grate the pecorino at the moment, because it is more fragrant.
Ingredients and dosing for 4 persons
- 350 g of type pasta spaghetti
- 100 g of pork jowl without rind
- 300 g of tomato pulp
- 50 g of grated pecorino cheese
- == 1 small onion
- 1 bit of chili
- 4 tablespoons of olive oil extra virgin
- A Few Pinches Salt =