1 kilogram of spaghetti
2 tablespoons of olive oil
1 medium onion
100 grams of lean bacon
1/2 kilogram of tomatoes
100 grams of Parmesan cheese
salt and pepper
1 kilogram of spaghetti
2 tablespoons of olive oil
1 medium onion
100 grams of lean bacon
1/2 kilogram of tomatoes
100 grams of Parmesan cheese
salt and pepper
Matriciana-style spaghetti, also known as 'amatriciana' in Rome, is a well-known dish that occupies a special place among the city's gastronomic specialties
Prepare the sauce by frying a finely chopped onion in olive oil
When it starts to brown, add the bacon cut into small pieces
Let it cook for a few minutes over medium heat and add the peeled tomatoes, cut into small pieces
Cook for a few more minutes over high heat, making sure the tomato pieces don't break apart
Season with salt and plenty of pepper
Next, cook the spaghetti in boiling, slightly salted water
When cooked but still firm, drain it and toss it with the sauce
Sprinkle with Parmesan cheese just before serving
Serves 8 people.
