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Spaghetti Alia Matriciana

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  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

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

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1089 Calories from Fat 501

% Daily Value*

Total Fat 55 g85.1%

Saturated Fat 18 g89.9%

Trans Fat 0 g

Cholesterol 35.7 mg11.9%

Sodium 1096.2 mg45.7%

Total Carbohydrates 116 g38.7%

Dietary Fiber 27.4 g109.7%

Sugars 49.1 g

Protein 44 g88%

Vitamin A 242.9% Vitamin C 336.2%

Calcium 54.1% Iron 33.5%

*Based on a 2000 Calorie diet

Spaghetti Alia Matriciana Recipe