Amatriciana grandmother’s style
This is a delicious Italian pasta dish that has been refined a little by our grandmother. The taste of fried bacon, reduced white wine and fruity tomatoes with a slight spiciness from the peperoncini is simply… fantastico! Let's go… Let's fill our home with this delicious aroma and cook you spaghetti amatriciana…
Amount
servings
Ingredients list
- 400 g spaghetti
- 400 g peeled tomatoes
- 50 ml dry white wine
- 150 g guanciale (Italian cured meat)
- 1 chili pepper
- 1 tbsp olive oil extra virgin
- salt to taste
- parsley to taste
Directions
- First bring the water for the spaghetti to the boil. Remove the rind from the guanciale. Cut the guanciale into thin strips of about the same size.150 g guanciale (Italian cured meat)
- Now heat some olive oil in a pan, add the chili pepper and the guanciale strips. Sauté over a low heat until the fat is slightly transparent and the meat is crispy. Then deglaze with the white wine and reduce slightly.50 ml dry white wine, 1 chili pepper, 1 tbsp olive oil extra virgin
- Then place in a bowl and set aside. Add the tomatoes to the same pan and simmer for about 10 minutes. As soon as the water for the pasta starts to boil, add plenty of salt to the water and cook the spaghetti al dente according to the instructions on the packet.400 g peeled tomatoes, 400 g spaghetti
- In the meantime, season the tomato sauce with salt and remove the chilli pepper. Add the bowl of guanciale and white wine reduction to the pan and stir well.
- As soon as the spaghetti are al dente, drain and add directly to the sauce in the pan. Toss the pasta very quickly in the pan so that it mixes well with the sauce. Finally, arrange in deep plates, garnish with chopped parsley and serve hot.Buon appetito!
Calories: 165kcal (8%)Carbohydrates: 26g (9%)Protein: 6g (12%)Fat: 4g (6%)
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