Spaghetti all'amatriciana
Instructions
In a casserole put oil brushed the guanciale (or bacon) into cubes and FRY.
When the fat is completely melted add the thinly sliced onion, let it become slightly browned and then add the peeled tomatoes, semi private and fragmented, the chilli, a pinch of salt and pepper.
Cover and cook for about 40 minutes, adding, if necessary, a little hot water.
Boil in salted water, drain spaghetti al dente and toss with the sauce on the dish hot.
Accompanying wines: Franciacorta Bianco DOC, Est!Est!!Est!!! Di Montefiascone DOC, Greco Di Tufo DOC.
Ingredients and dosing for 4 persons
- 350 g of type pasta spaghetti
- 100 g of pork belly (or bacon)
- 500 g of tomatoes
- Hot pepper
- 1 onion
- Olive oil
- 1 pinch of salt
- 1 pinch of pepper