Tagliatelle All Amatriciana
|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|
|Grated mixed pecorino and parmesan cheese||1 Cup (16 tbs)|
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.