Recipe for Spaghetti all’Amatriciana　

Serves four　

Ingredients:

150g guanciale or pancetta (cured Italian bacon)

1 red onion

1 garlic clove

2 tbsp olive oil

300g tomatoes

salt

pepper

400g spaghetti (ideally fresh)

50g Pecorino cheese

　

Dice the bacon, onion, garlic and tomatoes. Pour the olive oil into a frying pan and begin frying the bacon. Add the onions and garlic and cook until translucent. Finally, add the tomatoes.

　

Increase the heat and stir, until the sauce develops a thick, creamy consistency. Add salt and pepper to taste.

Boil the fresh spaghetti in salted water for three to four minutes, until al dente. Dried pasta will need to cook a few minutes more.

　

Serve out the spaghetti in pasta plates. Cover the pasta with a generous portion of the sauce and sprinkle with freshly grated Pecorino.

　

Buon appetito!