AMATRICIANA PASTA SAUCE: original RECIPE from ITALY
How to make the amatriciana pasta like an actual Italian! The recipe is so easy you can also make it at house in lower than 20 minutes.
What do you want for two folks
200 grams of pasta
150 grams of cured pork cheek (or pancetta)
300 grams of contemporary tomatoes
100 grams of pecorino cheese
half crimson pepper
1. Cut the bacon into strips and put it to prepare dinner for a few minutes in a tablespoon of oil (years in the past lard was used for this recipe!) and chili pepper: you’ll acknowledge the bacon is prepared by the colour which turns yellow when it’s finished.
2. Remove the pan from the warmth, pour the tomatoes (when you use tomatoes blanch, peel and crush them prematurely and when you’re utilizing jars simply mash) and prepare dinner for 10 minutes then let the sauce stand.
3. Meanwhile boil the pastain salted water till it’s al dente, drain and pour into the pan with the sauce. Season the pasta by including the grated pecorino cheese. Serve scorching with pecorino cheese sprinkled over.
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