Spaghetti Alia Matriciana
|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|
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.