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Tagliatelle All Amatriciana

Meal.Mates's picture
Ingredients
  Oil 2 Tablespoon
  Pancetta/Bacon / speck 250 Gram
  Dried chili/Pinch cayenne pepper 1 Small
  Onion 1 Small, chopped
  Tomatoes 500 Gram, seeded and chopped
  Ground black pepper To Taste
  Tagliatelle 500 Gram
  Grated mixed pecorino and parmesan cheese 1 Cup (16 tbs)
  Salt To Taste
Directions

Heat oil in a heavy frying pan. Cut bacon into 2.5cm pieces, add to pan and cook until brown and crisp. Remove from pan, drain and set aside. Soak the dried chili in hot water for 5 minutes, then remove the seeds and chop finely. Add chili and onion to the pan and saute until the onion is softened. Stir in the tomatoes, season with salt and pepper and simmer the sauce for 10 minutes. While sauce is cooking, drop the tagliatelle into plenty of rapidly boiling salted water and cook until 'al dente'. Drain. Place pasta in a large, shallow serving dish. Add reserved bacon to sauce and pour over tagliatelle. Sprinkle with the grated cheese and serve at once. Serves 4.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Pasta
Servings: 
4

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