Pasta All'amatriciana - My Way
A community recipe by claudiaNot tested or verified by Nigella.com
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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.
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 ounces 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.
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