Pasta Amatriciana Originale Recipe
- 2 tablespoons olive oil
- 200 g pancetta or streaky bacon, cut Into thin strips
- A piece of dried chilli, to taste
- 1 onion, finely chopped
- 800 g tinned tomatoes, drained (retain the juice), deseeded and chopped
- 500 g dried pasta, such as bucatini, spaghetti or penne
- 1 tablespoon chopped parsley
- 3 tablespoons freshly grated pecorlno or Parmesan cheese, plus extra, to serve
- Sea salt and freshly ground black pepper
- Extra virgin olive oil, to serve
- #This well-known recipe is synonymous with the robust traditional cooking of Rome. The sauce is made with fried pancetta and onions, flavoured with chilli and cooked in tomato. Traditionally it is served with bucatini, thick spaghetti-like pasta with a hole running though the middle. Let’s start making pasta amatriciana originale recipe.# Heat the oil in a frying pan, add the pancetta and chilli and cook until the pancetta fat runs. Then add the onion and fry over low heat until transparent.
- Add the tomatoes, cover and cook over low heat for 30 minutes. Stir often to prevent sticking, adding a little of the tomato juice to the pan if necessary. Discard the chilli and season to taste. At this stage the sauce can be rested and reheated when required.
- Towards the end of the cooking time for the sauce, bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente, or according to the instructions on the packet.
- Drain the pasta thoroughly and stir in the sauce. Mix in the parsley along with 3 tablespoons cheese, Serve at once, sprinkled with extra cheese and drizzled with extra virgin olive oil.