Spaghetti All'Amatriciana
Yield
2 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | each |
onions
medium |
|
| 125 | grams |
salt pork
|
*
|
| 400 | grams |
tomatoes, canned
|
|
| 4 | tablespoons |
olive oil
|
|
| ½ | cup |
white wine
dry |
*
|
| ½ | each |
hot chili peppers
|
*
|
| 50 | grams |
romano cheese
grated |
|
| 1 | x |
salt
|
*
|
| 500 | grams |
spaghetti
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | each |
onions
medium |
|
| 125 | grams |
salt pork
|
*
|
| 4E+2 | grams |
tomatoes, canned
|
|
| 6E+1 | ml |
olive oil
|
|
| 118 | ml |
white wine
dry |
*
|
| 0.5 | each |
hot chili peppers
|
*
|
| 5E+1 | grams |
romano cheese
grated |
|
| 1 | x |
salt
|
*
|
| 5E+2 | grams |
spaghetti
|
|
Directions
Salt pork cheek subsitute pancetta, speck or bacon.
Grated pecorino cheese substitute parmesan.
Push tomatoes through a sieve, break chilli into a couple of pieces.
Heat oil in pan add chopped bacon, fry for 1 minute then add chilli and finely chopped onion.
Fry until onion is translucent then add the wine.
Cook for 1 minute add tomatoes and cook for 10 minutes.
Add spaghetti to the pan toss into sauce and cook for 2 minutes.
Add cheese and toss well.
Serve with a little more grated cheese on top.
