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Spaghetti Alia Matriciana

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Ingredients
  Bacon dripping 1 Tablespoon
  Onion 1 Medium, chopped
  Bacon rashers/Equivalent weight of salt pork, cut into thin strips 4 , cut into thin strips
  Tomatoes 8 Large, skinned and chopped
  Cooked spaghetti 1 Cup (16 tbs) (Freshly)
  Garlic 1 Clove (5 gm)
  Olive oil 1 Tablespoon
  Grated pecorino parmigiano 4 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

A speciality from the Abruzzo e Molise region, which is noted for its excellent but unsophisticated cuisine.
Heat the dripping in a saucepan.
Add the onion and bacon rashers and fry gently for 5 minutes.
Add the tomatoes and salt and pepper to taste, then simmer for 5 minutes.
Drain the spaghetti thoroughly and put into a warm serving dish, rubbed first with a cut clove of garlic.
Add the olive oil and toss the spaghetti thoroughly.
Pour the sauce on top and accompany with grated Pecorino cheese (if available) or grated Parmesan.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Snack
Method: 
Fried

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