Recipes
Pasta Amatriciana
04
Jun
Jun
Pasta Amatriciana
Ingredients
- 1 slab picnic bacon / guanciale chopped
- 1/4 cup olive oil
- 2 tablespoons garlic minced
- 2 pieces medium-sized onions finely chopped
- 1-2 teaspoon/s pepper flakes
- 3 cups crushed tomatoes including juices
- salt and pepper to taste
- grated pecorino Romano or parmigiana Reggiano
- 10 – 15 pieces basil leaves chiffonade
- 1 tablespoon chopped Italian flat parsley
- 500 grams spaghettini
Instructions
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In a hot pan, sweat picnic bacon/guanciale.
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Remove half of the bacon/guanciale, set aside.
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From the same pan, add olive oil, onion and garlic. Sauté until aromatic.
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Add pepper flakes continue sautéing.
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Add crushed tomatoes and let it simmer until reduced.
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Add basil leaves and half of the parsley. Add the spaghettini. Stir until spaghettini is well covered with sauce.
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Topped with the remaining parsley and bacon/guanciale. Serve.
Recipe Notes
Yield: 8 to 10 Servings.