RACIPE OF AMATRICIANA

Recipe Amatriciana

The Amatriciana is used as a sauce with pasta typical of Italian cuisine, made with bacon, cheese and, starting from the 18th century, tomato.
Originally from the country of amateur (located in the mountainous area in the province of Rieti, in Lazio), the sauce all'Amatriciana soon became one of the most popular condiments in Italy and beyond.
Although it is not clear the exact origin of the dish, we know that for centuries has been prepared with bacon and cheese and was known locally as Gricia. The basic ingredients are common between what is available in the local population, including olive oil which was made use of it later. The addition of tomatoes, as mentioned, was done from the 18th century and what you witness in some French cookbooks dated 1807. The coincidence of the period with the use of tomatoes in sauces and condiments was common in Italy in the Napoleonic period.
Despite the spaghetti are the type of dough used for the sauce all'Amatriciana, it must be said that the pasta is traditionally used to be known for this dressing.

Now let's see the recipe, very simple but whose success depends greatly on the quality ingredients.

Ingredients for 4 people

350 grams of peeled tomatoes
75 g of cheese is not too salty
1 red pepper
1 tablespoon olive oil
100 grams of bacon
1 glass of white wine
400 grams spaghetti or bucatini
pepper to taste

Heat the oil in a skillet large enough and put the bacon cut into slices not too thin. While the bacon frying add in the chili. As soon as the fat of the bacon becomes transparent, add the white wine.
Continue to fry until the bacon will not become crisp, then remove from heat and keep aside.
Using the same pan and same oil for the bacon, cook the tomatoes hours on low heat.
Meanwhile, cook the pasta once al dente, drain directly into the pan with the tomatoes and add the bacon kept aside. Blow up everything for a few moments, then crushed a little 'pepper and serve with a healthy dose of grated pecorino cheese.

Bon appetit!