Pasta All'amatriciana - My Way
A community recipe by claudiaNot tested or verified by Nigella.com
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Put the oil into a pan and add the shallots (finely sliced) and the pancetta. Let it fry on a low hob until the onion is translucent. Meanwhile, put the tomatoes in a pan with boiling water and, when the skin comes off, drain them, cut them into quarters and then in cubes. Put a pan for the pasta and when boiling add the salt and then the pasta. let it cook for a couple of minutes less than written on the packet. Pour the wine on the pancetta and onion pan and let it cook for a couple of minutes, add the diced tomatoes and let it go on a slow flame. Drain the pasta "al dente" and put it into the pan with the sauce. Stir and add the cheese continuing stirring for a minute or so. Serve the pasta with some grinded pepper on it.
Put the oil into a pan and add the shallots (finely sliced) and the pancetta. Let it fry on a low hob until the onion is translucent. Meanwhile, put the tomatoes in a pan with boiling water and, when the skin comes off, drain them, cut them into quarters and then in cubes. Put a pan for the pasta and when boiling add the salt and then the pasta. let it cook for a couple of minutes less than written on the packet. Pour the wine on the pancetta and onion pan and let it cook for a couple of minutes, add the diced tomatoes and let it go on a slow flame. Drain the pasta "al dente" and put it into the pan with the sauce. Stir and add the cheese continuing stirring for a minute or so. Serve the pasta with some grinded pepper on it.
Introduction
Pasta all'amatriciana is a traditional recipe from a little town near Rome and - as happens usually - there isn't a only way to cook it. It has differents ways to be cooked from home to home. This is my version.
Pasta all'amatriciana is a traditional recipe from a little town near Rome and - as happens usually - there isn't a only way to cook it. It has differents ways to be cooked from home to home. This is my version.
For US measures and ingredient names, use the toggle at the top of the ingredients list.
Ingredients
Serves: 4
Metric
U.S.
- 400 grams bucatini (or short pasta)
- 200 grams pancetta (cut into cubes)
- 2 shallots
- white wine (half a glass)
- 2 tablespoons olive oil
- 4 medium tomatoes
- 250 millilitres pecorino cheese (or other firm goat's cheese)
- salt (to taste)
- pepper (to taste)
- 14⅛ ounces bucatini (or short pasta)
- 7 ounces pancetta (cut into cubes)
- 2 shallots
- white wine (half a glass)
- 2 tablespoons olive oil
- 4 medium tomatoes
- 9 fluid ounces pecorino cheese (or other firm goat's cheese)
- salt (to taste)
- pepper (to taste)
Method
Pasta All'amatriciana - My Way is a community recipe submitted by claudia and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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