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Pasta All'amatriciana - My Way

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Pasta all'amatriciana is a traditional recipe from a little town near Rome and - as happens usually - there isn't a only way to cook it. It has differents ways to be cooked from home to home. This is my version.

Pasta all'amatriciana is a traditional recipe from a little town near Rome and - as happens usually - there isn't a only way to cook it. It has differents ways to be cooked from home to home. This is my version.

Ingredients

Serves: 4

Metric Cups
  • 400 grams bucatini (or short pasta)
  • 200 grams pancetta (cut into cubes)
  • 2 shallots
  • white wine (half a glass)
  • 2 tablespoons olive oil
  • 4 medium tomatoes
  • 250 millilitres pecorino cheese (or other firm goat's cheese)
  • salt (to taste)
  • pepper (to taste)
  • 14⅛ ounces bucatini (or short pasta)
  • 7 ounces pancetta (cut into cubes)
  • 2 shallots
  • white wine (half a glass)
  • 2 tablespoons olive oil
  • 4 medium tomatoes
  • 9 fluid ounce pecorino cheese (or other firm goat's cheese)
  • salt (to taste)
  • pepper (to taste)

Method

Pasta All'amatriciana - My Way is a community recipe submitted by claudia and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Put the oil into a pan and add the shallots (finely sliced) and the pancetta. Let it fry on a low hob until the onion is translucent.
  • Meanwhile, put the tomatoes in a pan with boiling water and, when the skin comes off, drain them, cut them into quarters and then in cubes.
  • Put a pan for the pasta and when boiling add the salt and then the pasta. let it cook for a couple of minutes less than written on the packet.
  • Pour the wine on the pancetta and onion pan and let it cook for a couple of minutes, add the diced tomatoes and let it go on a slow flame.
  • Drain the pasta "al dente" and put it into the pan with the sauce.
  • Stir and add the cheese continuing stirring for a minute or so. Serve the pasta with some grinded pepper on it.
  • Put the oil into a pan and add the shallots (finely sliced) and the pancetta. Let it fry on a low hob until the onion is translucent.
  • Meanwhile, put the tomatoes in a pan with boiling water and, when the skin comes off, drain them, cut them into quarters and then in cubes.
  • Put a pan for the pasta and when boiling add the salt and then the pasta. let it cook for a couple of minutes less than written on the packet.
  • Pour the wine on the pancetta and onion pan and let it cook for a couple of minutes, add the diced tomatoes and let it go on a slow flame.
  • Drain the pasta "al dente" and put it into the pan with the sauce.
  • Stir and add the cheese continuing stirring for a minute or so. Serve the pasta with some grinded pepper on it.
  • Tell us what you think